Olive Oil Production:
Olives are harvested from November to March, after they have progressed in color
from green to reddish to black. Now using plastic covers to cushion the fall and
to allow for cleaner, faster gathering. Commercial, or non-edible, grades are put
through a refining process that may leave traces of soda solutions and
The Manufacturing Process:
Collecting and grading the olives,
Washing and milling the olives,
Creating an olive paste through malaxation,
Cold-pressing the olive paste to extract the oil,
Separating the oil from the vegetable water,
Storing and packaging the oil.
Quality Control: The olive oil industry is
regulated by government food agencies, such as the Food and Drug Administration
(FDA) in the United States.
Olive is classified into Five Grades:
By regulation, olive is classified into five grades. Virgin olive oil is that
which is obtained from the first pressing. Pure is a mixture of refined
and virgin oil. Refined, or commercial, consists of the lower grade lampante oil
from which the acid, color, and odor have been removed through processing.
Lampante is a highly acidic grade: its name
is derived from its use as lamp oil. Sulfide olive oil is chemically extracted
from the olives through the use of solvents and is refined many times. Olive
oil is having good value, it is used for cooking, body massage etc.
Harvesting the olives:
Olive oil production begins with harvesting the olives. After harvesting,
the olives are washed to remove dirt, leaves, and twigs. After the twigs
are filtered out with grids, the fruit is ready for processing into oil.
Fewer than 24 hours from harvest to processing produces the highest-grade oils.
How olive oil is produced:
Olive oil is produced by grinding olives and extracting the oil by mechanical
or chemical means. Green olives usually produce more bitter oil, and overripe
olives can produce oil that is rancid, so for good extra virgin olive oil care
is taken to make sure the olives are perfectly ripened.
How many olives make an oil:
A mature olive tree will produce only 15 to 20 kilograms (33 to 44 pounds) of
olives each year. Since it takes about five kilograms of olives to make a liter
of oil, one tree is capable of producing only about three to four liters of oil
per year a small output by any measure.
How can you tell if olive oil is pure:
Good olive oil real olive oil should smell and taste green, bright, peppery,
earthy, grassy, or any combination thereof. If it tastes good, it is probably
How long does it take to make olive oil:
After harvesting, the olives are washed to remove dirt, leaves, and twigs.
After the twigs are filtered out with grids, the fruit is ready for processing
into oil. Fewer than 24 hours from harvest to processing produces
the highest grade oils.
Difference between olive oil and extra virgin olive oil:
Extra-virgin olive oil is made from pure, cold-pressed olives, whereas regular
olive oil is a blend, including both cold-pressed and processed oils. Any
cold-pressed oil that doesn't meet extra-virgin standards is then refined
to get rid of undesirable impurities, giving the oil a more neutral flavor
and lighter color.
Note: By this information, we want to give
an idea to do this business, if you want to get complete in depth information,
you can get so many books and CDs available in the market about processing,
storing and marketing.
Wishing you all the best,