EVOO: Production


In the next step, the olives are pressed in order to break down the tissue where the oil is located (without breaking the pit). This forms a homogenous paste.

It is important that the pressing be done on the same day the olives are harvested. The olives contain oil and water matter, one of which oxidizes while the other ferments.

The paste is then pressed, subjecting it to cold pressing in order to extract the oil and water matter (or vegetal water).

We then move on to the decanting process: the paste is left to stand, so that the water and oil naturally separate due to their difference in density.

Storing virgin olive oil:

Virgin olive oil should be stored in stainless steel tanks at a stable and moderate temperature. This is the only way to preserve its essential characteristics.


-Whatever the method that is used, it is always better to begin the harvest when the olives are green, rather than to wait until they are mature.

-The harvest should be done rapidly and efficiently.

-On the other hand, the olives should not be too green, or the oil will be overly bitter.

-Proper cleanliness and hygiene throughout the process is essential.

The production process of EVOO has always been similar, although mechanized methods have recently been introduced to streamline and improve the process.

Certain tools have been replaced by other, more useful implements and more appropriate material, but the process remains essentially the same. Olive oil production is still mostly traditional - from the harvest of the fruit until the decanting and storage of the olive oil.


The oil is extracted from the olive, which itself is taken from the olive tree. This flavorful fruit is made up of:

-Oil (oxidizes)

-Water matter (Ferments)


-Plant tissue

All olive varieties may be used to produced good virgin oil. To achieve this, it is important that the fruit is in good condition, that it is transported to be milled on the same day it is harvested and that it is properly stored.

The production process includes the following steps:


-The Pressing

-The Decanting

After the harvest, the olives are moved to the mill or oil press, where they are washed and separated according to their variety and characteristics, with the goal of producing the highest quality olive oil.

Modern Oil Mills:

Modern oil mills are based on the traditional technique, but have mechanized many of the steps in the production process. For example: Belt conveyors, nylon mats, hydraulic presses, etc. are used.



Traditional Mills:

Animal force was used to move the milling wheels. These were located in dark places due to the belief that too much natural light was harmful to the process.