How is OLIVE oil extracted
In the extraction process, the Olives first have their stems, leaves, twigs, and any remaining debris removed before they are washed to eliminate dirt and pesticides among any other contaminants. Next, they are ground to a paste or a “mash” with either a hammermill, a stone mill, or a metal tooth grinder. This tears the Olive flesh to make it easier for the vacuoles to release the oil.
The next step is malaxation, in which the paste is stirred slowly for up to 45 minutes inside a warmed tank. This crucial step allows the oil droplets to combine into bigger drops. Next, the oil is separated from the solid matter and the fruit water. Traditionally, this method involved smearing the Olive paste onto grass mats, stacking them on top of each other, and then pressing them to separate the liquids from the solids, hence the terms “first press” and “cold press.” The modern method uses a centrifugal decanter, which rapidly spins and thereby separates the oil from the solids and the water. A second centrifuge removes any remaining impurities from the oil. Before being bottled, the oil is left to settle inside tanks or barrels. This is called “racking,” and it allows gravity to do one final separation, if necessary. Lastly, the resultant oil can be filtered further; however, this step is optional.
