Olive Oil Production
- Production in Greece occurs on a small scale, with most olive groves being found in semi-mountainous and mountainous regions.
- Usually between 200-300 olive trees can grow per hectare.
- Pruning, fertilising and watering are administered at various intervals prior to the time of the harvest
- Care must be taken in the way the olives are picked stored and transported to the pressing plant
- Hand picking the olives is the best way to ensure the optimum outcome of the benefits of the olive
- The olives must be picked before they ripen and start to fall of the trees
- The olives should never touch the ground (usually a net is placed below the tree to avoid this), must ideally be stored in open crates, in the shade and delivered directly to factory for pressing on the same day.
- FACT – small bodied varieties of olives make the best olive oil
- At the pressing plant the olives are placed on a conveyor belt and are cleaned with water and their leaves separated
- The olives are crushed into a paste and then gently mixed, before being passed into a centrifuge with lukewarm water (around 28°C) known as a decanter where the Oil and water are separated
- The Olive oil is then pumped through a filter and into a holding tank where it is stored before the bottling process takes place (unfiltered olive oil DEGRADES in the bottle
- With the tank stored in a cool dry place, the olive oil’s enemy during storage is only air. An expensive techniques (applied only by a handful of producers in the world) is to apply nitrogen in the tank to stop the oil from oxidising, keeping it in perfect condition until it is bottled and packaged
Please ensure that all your olive oils are PUCHASED in dark containers – Olive Oil in see through bottles DEGRADES