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How is Olive Oil Made

[Summary]Ultimate Guide to Olive Oil Understanding how olive oil is made can help you pick the best variety for your needs. Learn about cold pressing and other methods. How Olive Oil is Made | California Extra Virgin Olive Oil by Pacific Sun Farms Cultivation

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Ultimate Guide to Olive Oil

Understanding how olive oil is made can help you pick the best variety for your needs. Learn about cold pressing and other methods.

How Olive Oil is Made | California Extra Virgin Olive Oil by Pacific Sun Farms

Cultivation

The production of olive oil requires a great deal of patience and diligence. Trees must be pruned, irrigated, and monitored for pest activity while the fruit is developing. Next comes the critical moment of deciding when to harvest. Traditionally, people wanted the highest possible yield out of their crop, so they waited until the olives were quite ripe before harvesting them. While this can offer more quantity, the olive oil—due to the loss of polyphenols as the olives ripens—is more unstable, less nutritious and of lower quality. Striking at the right moment for harvesting is key for making excellent extra virgin olive oil. We here at Pacific Sun Farms tend to mill greener olives in order to maximize polyphenol extraction.

Extraction Process | The Olive Oil Source

Cleaning the Olives
Grinding the Olives into a Paste
Malaxing (Mixing) the Paste
Separating the Oil from the Vegetable Water and Solids
Optional Steps (Depitting, Additives, Additional Processing)

The basic steps in making olive oil are always the same, no matter what kind of equipment is used, from The Olive Oil Source's First Press to very large commercial mills built to process many tons of olives per hour. Before trying to understand the pros and cons of different machinery and techniques, it is important to understand these basic principles. Check out this video clip taken on the first day of the 2012 milling season at Figueroa Farms!

MAKING OLIVE OIL | The Olive Oil Source

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Is there an olive oil made out of black olives? | Epoch by Elgea

The vast majority of olive oils available on the market use a blend of both green and black olives – a winning combination that harnesses the very best of all ripening stages of this incredible fruit. Green olives are robust and stronger in taste; black olives are milder in flavour and give oil its suppleness. True, some olive oils use just green olives, but olive oil made from just black olives is incredibly rare.

How olive oil is processed

The olive tree is native to the Mediterranean basin. Archeological evidence shows that olive oil was produced as early as 4000 BC. Besides food, olive oil was used historically for medicine, lamp fuel, soap, and skin care.

The majority of olive oil is produced in the European Union, with Spain being the largest producer of olive oil in the world, followed by Italy and Greece. In the United States, olive oil is produced in California, Arizona, Texas, Georgia, Florida, Oregon, and Hawaii.

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