How is Olive Oil made?
How is olive oil produced? The process of making olive oil has consisted of three basic operations since ancient times: grinding, pressing, and decanting. The production of extra virgin olive oil (EVOO) takes place in the olive mill, known as the “almazara.” Interestingly, this word comes from the Hispano-Arabic term “alma‘ṣára.” In this post, we’ll explore the olive fields and mills to uncover how extra virgin olive oil is made. Will you join us?
As a fun fact, our BelOleum oils are produced in our family-owned mill in Belchite (Aragon), which dates back to 1879 and is located right next to the Old Town. 100% Spanish olive oil.
How Is Olive Oil Made? The Production Process
Today, the techniques have evolved, but when it comes to extra virgin olive oil, the result remains the same: 100% olive juice. The most important steps in obtaining this liquid gold can be summarized as:
- Harvesting, washing, and storage
- Grinding and mixing
- Extraction
- Storage, filtering, and bottling
Let’s take a closer look at how olive oil is made, step by step:
1. Harvesting
Olive trees bloom in the spring, and from that moment on, the olives begin to mature until they reach their optimal ripeness for harvest, gradually darkening in color.
For the traditional Empeltre variety, the fruit begins to mature in the first week of October. This is when the most activity occurs in our olive fields, located in Campo de Belchite.
Olives can be harvested in different ways:
- Hand-Picking: The traditional method of picking olives one by one, placing them in a basket.
- Beating: Involves striking the branches with a pole to make the fruit fall from the tree.
- Vibration: Machinery is used to shake the branch and trunk.
2. Transport to the Olive Mill
After harvesting in the field, the olives are transported to the olive mill in trailers.
3. Washing
Once the olives arrive at the mill, the cleaning phase begins. This involves removing leaves, twigs, or small stones that may have been collected along with the olives. The olives are immersed in a stream of water, where they float, leaving heavier materials at the bottom.
4. Grinding and Mixing
Grinding involves crushing the fruit to create an olive paste. This paste is sent to a mixing machine where it is continuously stirred with paddles to break the emulsion of oil and water. The result is a much more homogeneous substance.
5. Extraction
The traditional system operates by pressure, but nowadays, most mills use the continuous system in olive oil production. This method involves adding water (sometimes from the vegetation) to fluidize the paste and then using a vertical centrifuge to separate the oil from the water, pulp, and pits that remain.
6. Storage
The olive oil is then ready to be stored in tanks, which are well-protected from light and must maintain temperatures between 15 and 18ºC to preserve the oil’s optimal quality. The oil is stored in silos within the mill.
7. Bottling
The final step is bottling for commercialization. Before this process, extra virgin olive oil usually undergoes filtration unless unfiltered oil is desired. The most commonly used materials for bottles are glass and plastic.
At BelOleum, we’ve chosen opaque glass for our extra virgin olive oil. The label, in different colors depending on the variety, features the silhouette of the Old Town of Belchite, which imparts its unique character to our oils.
And that’s the process of making extra virgin olive oil! The only thing left is for it to reach our consumers’ tables, ready to be enjoyed! If you’re wondering where to purchase our premium oils from Aragón, follow the link to our store to discover our three specialties: Empeltre, Arbequina, and Selection (a blend of these two varieties).
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