How are Olives Harvested??

1. Harvesting the Olives

Timing is Everything: Olives are typically harvested in the late fall to early winter, depending on the region and the desired flavor profile. Green olives produce a more robust, bitter oil, while black, fully ripe olives yield a milder, fruitier oil. Hand-Picking vs. Mechanical Harvesting: Olives can be hand-picked to ensure only the best fruit is selected. This method is labor-intensive but gentle on the olives. Mechanical harvesting is quicker and more efficient, using machines that shake the trees to release the olives.

2. Cleaning and Sorting

Once harvested, the olives are quickly transported to the mill to prevent spoilage. They are cleaned to remove leaves, twigs, and dirt. Then, they are sorted to ensure only high-quality olives are used.

3. Crushing the Olives

The cleaned olives (including the pits) are crushed into a paste using large, stone mills or modern metal crushers. This process breaks down the cell walls, releasing the oil contained within the olives.

4. Malaxation

The olive paste is then slowly churned or mixed for 20-45 minutes in a process called malaxation. This allows the small oil droplets to merge into larger ones, which makes it easier to extract the oil. The temperature is carefully controlled during this step to preserve the olive oil’s delicate flavors and nutritional properties.

5. Extraction

The olive paste is pressed or spun in a centrifuge to separate the oil from the water and solid parts (pomace). Traditional methods use large presses, while modern methods rely on centrifuges, which are more efficient and help maintain the quality of the oil.

6. Filtering and Storage

The extracted oil may be filtered to remove any remaining solids or impurities, although some prefer unfiltered oil for its richer flavor. The oil is then stored in stainless steel tanks, away from light and heat, to preserve its freshness until it is bottled.

7. Bottling

Finally, the extra virgin olive oil is bottled and sealed to prevent oxidation. Dark glass bottles or tins are used to protect the oil from light, which can degrade its quality over time.

From tree to table, the process of making EVOO is a blend of tradition, craftsmanship, and modern technology, resulting in a product that's as nutritious as it is delicious.

freshness until it’s bottled. The end result is a pure, flavorful extra virgin olive oil, ready to enhance any dish.