The Extra Virgin Olive Oil Extraction Process in Detail
Extra virgin olive oil is one of the most appreciated products in Mediterranean cuisine. Its flavor and healthy qualities make it an essential ingredient in many recipes. However, in order to enjoy all these virtues, it is necessary to know in detail the extraction process of extra virgin olive oil, from harvesting to final packaging.
Olive harvesting
The first step in the production of extra virgin olive oil is the harvesting of the olives. This process is carried out at the optimum moment of ripeness, when the olives reach their maximum content of fatty acids and antioxidants. At Almazara As Pontis, located in Spain, the Manzanilla Cacereña olive variety, known for its excellent quality and flavor, is grown.
The olives are harvested manually or mechanically. In the manual method, pickers use rods or combs to remove the olives from the trees, taking care not to damage them. In the mechanical method, vibrators or vibrating umbrellas are used to make the olives fall to the ground, where they are subsequently harvested. Both methods guarantee that the olives arrive in perfect condition at the mill.
Washing and milling of olives
Once harvested, the olives are washed to remove impurities such as soil or branches. This washing is done with clean water and is done gently so as not to damage the olives. After washing, the olives are transported to the mill, where they are crushed to extract the oil.
In the milling process, the olives are passed through crushers that break them into a homogeneous paste. This paste is obtained without adding any type of chemical substance or additive, thus preserving the original properties of the olives. During the crushing process, there is also a slight rise in temperature, which aids in the extraction of the oil.
Separation of dough and batter
Once the olive paste is obtained, it is separated into two phases: solids and liquids. This separation is carried out by means of a centrifuge, which takes advantage of the differences in density between the components of the paste. The solids, which include the remains of pulp and stone, are subsequently used to obtain other by-products such as olive pomace.
The liquid resulting from centrifugation is a mixture of olive oil, water and small particles of pulp. To separate the oil from the water, a shaking is performed. At this stage, the liquid is gently agitated to facilitate the formation of oil droplets, which are then collected through a decanting process.
Decanting and filtration
Once the oil is obtained, a decanting process is carried out to eliminate any impurities or solid residue that may remain. During this process, the oil is left to rest in large stainless steel tanks, allowing the solid particles to settle to the bottom.
After decanting, the oil goes through a filtration process to remove any remaining impurity particles. This process is carried out by special filters that retain the smallest particles, leaving a clear and transparent oil.
Packaging and storage
Once filtered, the extra virgin olive oil is packaged in glass bottles or stainless steel containers that preserve its organoleptic properties and protect it from light and air. These containers are designed to guarantee maximum quality and conservation of the oil.
Regarding storage, it is essential to keep the extra virgin olive oil in optimal conditions to preserve all its qualities. It is recommended to store it in a cool, dark place, away from sources of heat and intense light. In addition, it is important to close the container tightly after each use to avoid oxidation of the oil.
Special Mention: Vieiru Extra Virgin Olive Oil
At Almazara As Pontis, we produce Vieiru Extra Virgin Olive Oil, 100% Manzanilla Cacereña with denomination of origin Gata - Hurdes. Our oil is obtained following this meticulous extraction process, which guarantees the exceptional quality and flavor of our product.
From the harvesting of the olives to the final packaging, we take care of every detail to offer an extra virgin olive oil that highlights the Mediterranean flavors and provides health benefits. We work with passion and dedication to bring the best extra virgin olive oil to your table.
In conclusion, the process of extra virgin olive oil extraction is an art that combines tradition and technology. Knowing in detail each stage of this process allows us to appreciate even more this precious culinary product. At Almazara As Pontis, we are proud to be part of this tradition and to offer a unique extra virgin olive oil of incomparable quality.
So the next time you enjoy a delicious salad or prepare an exquisite Mediterranean recipe, remember that Vieiru Extra Virgin Olive Oil from Almazara As Pontis is the perfect choice to enhance the flavors and benefits of healthy cooking.