Cold-pressed olive oil production is an ancient art that requires meticulous attention at every stage—from caring for the olive trees to bottling the oil. This traditional method not only preserves the authentic flavor of the oil but also its nutritional benefits. In this article, we’ll walk you through the process in detail.
1. Olive Harvesting
The journey begins with the harvest, typically between October and December in Europe, and March to June in South America. Olives are harvested when they’ve reached optimal ripeness, ensuring the perfect balance of taste and aroma.
Olives are carefully hand-picked or gently shaken off the branches or tree trunks using mechanical methods. This method is quick while remaining gentle on the tree.
Olives are harvested at an intermediate stage of ripeness to produce high-quality olive oil. This stage results in an oil with fruity flavours, a slight bitterness, and a touch of spiciness, all while maintaining its nutritional quality.
2. Sorting and Cleaning
After harvesting, the olives are sorted to remove leaves, branches, and other debris. This step ensures that only the top-quality olives are used. The olives are then washed to remove dust, dirt, and impurities. Then, they are lightly dried to remove excess water before moving on to the next stage.
3. Crushing
The clean olives are crushed using blades that gently break down the fruit into a paste. Historically, this was done with stone mills, but nowadays, stainless steel crushers are commonly used. Crushing releases the oil from the pulp of the olives while mixing the pulp and pits together.
4. Malaxation
The olive paste is then malaxed, a process that helps separate the liquid from the paste into fine droplets. The malaxation temperature is kept below 27°C (80°F) to ensure that the oil remains "cold-pressed", preserving its delicate flavours and nutrients.
5. Extraction
After the malaxation process, the oil is extracted from the paste. There are two main extraction methods: traditional hydraulic pressing and modern centrifugation. In hydraulic pressing, the paste is placed in baskets and pressed to separate the oil from the solids (pomace). Centrifugation, on the other hand, uses centrifugal force to separate the oil, water, and pomace. This method is faster and more efficient while maintaining the oil’s quality. It is also the method used for Maison Orphée Extra Virgin Olive Oil.
6. Decantation and Filtration
After extraction, the olive oil still contains fine particles and water. Decantation allows the oil to settle, so the water and impurities drop to the bottom of the tank. The oil is then filtered to remove any remaining particles. Some producers prefer unfiltered oil to retain more texture and character.
7. Packaging and Storage
Once decanted and filtered, the olive oil is stored in large tanks and transported to our factory in Québec. It is then bottled in our dark glass bottles to preserve its quality.
The cold-pressed olive oil production process is meticulous, requiring expertise and patience. Every step, from harvesting to bottling, is designed to preserve the quality and benefits of this precious natural product. The result is an olive oil rich in taste and nutrients, making it perfect for culinary use a great boost to your health.