Discovering the extra virgin olive oil production process is a fascinating journey blending tradition and innovation. It all begins with the olive harvest, a crucial step that determines the quality and flavor of the final oil. In this article, we will explore how olive ripening, harvesting methods, and pressing influence the outcome, making Sicilian extra virgin olive oil a culinary treasure.

We will also delve into the importance of filtration and bottling to ensure the freshness of the oil. Immerse yourself in the artisanal production of EVO oil, unveiling the secrets behind this high-quality product and the best ways to preserve it.

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The olive harvest – the first step towards quality olive oil

 extra virgin olive oil

The production of extra virgin olive oil is a craft process that begins with the crucial stage of olive harvesting. This delicate moment is essential to ensure the quality and freshness of the resulting oil. Extra virgin olive oil is appreciated worldwide for its rich flavor and enveloping aroma, but it all starts in lush olive groves where farmers carefully select the olives.

The keyword during the harvest is ripeness. Choosing the right time to harvest the olives is crucial as it directly affects the taste and quality of the oil. Olives that are too green can produce EVO oil with a bitter aftertaste, while overripe olives might result in oil with a stale flavor.

In the harvesting process, it’s important to use gentle methods to avoid damaging the olives themselves. This can be achieved through manual picking or the use of machines that perform light mechanical harvesting.

Freshness is the key to obtaining high-quality extra virgin olive oil, which is why the olives should be brought to the mill as quickly as possible after harvesting. Just-picked olives yield oil with a more robust flavor and intense aroma, ensuring that freshness is captured in the final product.

From pressing to filtration – the heart of extra virgin olive oil production

 extra virgin olive oil

Once carefully harvested, olives move on to the crucial stage of extra virgin olive oil production: pressing. This is the beating heart of the process, where olives release their precious juice, the oil, which will later be refined and bottled.

Pressing is an art where experience and attention to detail play a fundamental role. Temperature during this phase is a critical factor. Excessively high temperatures can compromise the taste and quality of the oil, destroying some of the fragrances and natural antioxidants present in the olives themselves. For this reason, many producers use cold pressing, a method that involves controlled temperatures to ensure the maximum preservation of the taste and beneficial properties of the olives.

The speed at which olives are processed is equally essential. To preserve the freshness and quality of the oil, olives must be ground within a few hours of harvesting. This prevents the oxidation process and ensures that the unique characteristics of the olives are captured in the freshly pressed oil.

Once the oil is obtained, it goes through the filtration phase. This operation removes any impurities and sediments, ensuring that the oil is clear and stable. Extra virgin olive oil is known for its crystal-clear clarity and purity, and filtration is a key step in achieving this quality standard

Bottling – the seal of freshness for extra virgin olive oil

 extra virgin olive oil

After the crucial stages of pressing and filtration, extra virgin olive oil is ready for its final chapter: bottling. This phase is crucial to preserve the freshness and quality of the newly produced EVO oil and ensure it reaches the consumer in the best possible condition.

During bottling, the oil is transferred from storage tanks to dark glass or tin containers. This choice of materials for the bottles is crucial as it protects the oil from light and oxidation, two factors that can quickly compromise its freshness. Light, especially sunlight, can alter the flavor and stability of the oil, while oxygen can cause the oxidation of sensitive compounds present in the oil itself.

Every step during bottling is carried out with the utmost precision. Bottles are often sealed at the time of bottling to ensure that the oil remains intact until it is opened. Additionally, during this phase, bottles are labeled with important information, including the production date and the origin of the oil. These details provide consumers with valuable information about the oil’s origin and freshness, allowing them to make informed choices.

Proper storage of bottled EVO oil is equally important. Bottles should be stored in a cool, dark place, away from sources of heat and direct light, to ensure that the oil maintains its flavor and freshness for as long as possible. High-quality EVO oil is known to improve in taste and aroma over time, but only if stored correctly.

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