From olive to oil

From harvesting the olives, to leaf stripping, washing, crushing and mixing, to extraction and separation, ending with storage and filtration. Here is the whole story that traces the journey from olive to oil.

The olivades (picking olives) have started!

Once the olives harvested by hand, they are stored in crates and quickly brought to the mill where they are stripped et washed. We remove the small residual twigs here and there. The fruit is clean, healthy and fresh.

The olives are then crushed to obtain an olive paste: skin, pulp and pit, everything is crushed together. The dough is kneaded to collect the oil droplets and facilitate their extraction.

We then proceed to what is called cold extraction : the liquids (water and oil) are extracted from the olive paste. This is done by pressure, the paste is deposited on filter discs which are stacked and pressed to allow the extraction of the oil. By centrifugation the water and pomace (residues of skin, core, pulp) are separated from the oil.

The oil is protected from light, air and heat by storing in stainless steel tanks. She will eventually bottling.

Myriam & David

If you liked this article, take a look at the other articles in the category The universe of the olive from our blog.