Process of Production

1. Harvesting
The first step in olive oil production is the harvesting of olives. This can be done by hand or using mechanical harvesters. The timing of the harvest is crucial, as olives should be picked when they are ripe but not overripe. The quality of the olives directly affects the flavor and quality of the oil.

2. Cleaning
Once harvested, olives are transported to the mill, where they are thoroughly cleaned to remove any leaves, dirt, or debris. This is typically done using air blowers and water rinses to ensure that only the best fruit is processed.

3. Crushing
The next step involves crushing the olives to create a paste. This can be done using traditional stone mills or modern steel crushers. The goal is to break the cell walls of the olives, releasing the oil contained within. The paste is then mixed to facilitate the extraction of the oil.

4. Malaxation
After crushing, the olive paste undergoes a process called malaxation, where it is slowly mixed for 20 to 40 minutes. This step allows the small oil droplets to combine into larger ones, making extraction more efficient. Temperature control during this process is vital, as excessive heat can negatively impact the oil’s flavor and quality.

5. Separation
Once malaxation is complete, the next step is to separate the oil from the solid parts of the olive paste (pomace) and water. This can be done using a traditional press or a modern centrifuge. The centrifuge method is more common today, as it provides higher yields and better quality oil.

6. Filtration
After separation, the extracted oil may contain some impurities, such as small particles of olive pulp and water. Filtration removes these impurities and clarifies the oil. Some producers choose to leave the oil unfiltered for a more robust flavor and natural appearance.

7. Storage
Once filtered, the olive oil is stored in stainless steel tanks or dark glass bottles to protect it from light and air, which can degrade its quality. Proper storage conditions are crucial to maintaining the oil's flavor, aroma, and nutritional properties.

8. Bottling
Finally, the olive oil is bottled for distribution. Bottling is done in a way that minimizes exposure to air and light, often using dark glass bottles or tins. Labels are applied, providing information about the oil’s origin, variety, and production method.

9. Quality Control
Throughout the production process, quality control measures are in place to ensure that the olive oil meets industry standards. This includes tasting panels to assess flavor, aroma, and mouthfeel, as well as laboratory tests to analyze acidity and other chemical properties.

Conclusion
The production of olive oil is a meticulous process that combines traditional methods with modern technology to create high-quality oil. Each step plays a vital role in determining the final product's flavor, aroma, and health benefits, making it a true artisanal craft.