Olive Oil

CONTINUOUS METHOD - This is by far the most widespread method used in the world today. Olives enter the mill at one end and oil comes out the other. The olives are crushed by hammer mill and the paste is pumped to a malaxer where it is warmed and beaten or mixed until the oil begins to separate. The paste is then pumped to a centrifuge where the solids are separated from the liquids. The vegetable water and oil are further separated in a final centrifugal process. There are lots of variations on this basic set up and theme that involve less heat and less cleaning or washing of the oil. The polyphenols that account for the flavor in olive oil are much more soluble in water than in oil. Consequently, the less contact the oil has with water the better and more flavorful the oil will be.

The mechanical process has undergone numerous changes and refinements that have increased both productivity and quality.

STONE GROUND, MATT PRESSED - This method is rapidly disappearing because of higher labor costs and lower yields. It involves crushing the olives into a paste with rolling stones on a revolving axle and pressing the paste through woven mats with the aid of hydraulic presses.

Traditionally, olive oil was produced by beating the trees with sticks to knock the olives off and crushing them in stone or wooden mortars or beam presses.

Traditionally, olive oil was produced by beating the trees with sticks to knock the olives off and crushing them in stone