Olive oil is more than just oil: it is a product steeped in history and tradition. Its production combines ancient techniques with technological innovations. Follow the step-by-step process of production and some interesting facts about this gastronomic treasure.
1. Harvesting the olives
The process begins with the harvesting of the olives. Traditionally, the work is done by hand or with the help of tools that shake the branches, allowing the olives to fall into nets.
Both green and ripe olives can be used, but the ripeness level influences the flavor and acidity of the oil.
2. Transportation and cleaning
After harvesting, the olives are quickly transported to the mill, where they will be processed. It is essential that this transport is quick to prevent the fruit from fermenting. Once at the mill, the olives are washed to remove leaves, dust and other residues.
3. Crushing
The whole olives (including the pits) are crushed into a smooth paste. In the past, this step was done using stone mills. Today, modern equipment guarantees greater efficiency.
Olive pits also contribute to the flavor of the oil, as well as providing texture to the paste.
4. Mixing the paste
The paste is slowly mixed in a process called “malaxage”. This step allows the oil molecules to clump together, making extraction easier. Temperature control is crucial to preserving the sensory and nutritional characteristics of the olive oil.
5. Centrifugation
After kneading, the paste is centrifuged, separating the oil from the water and pulp. This modern process replaces the traditional press and offers greater purity in the final product.
Extra virgin olive oil is obtained without the use of chemicals or excessive heat, preserving its flavor and quality.
6. Filtering
Not all olive oil is filtered, but this step is important to remove solid particles and extend the shelf life of the product. Some producers choose to leave their oil “unfiltered,” which can result in a more intense flavor.
7. Storage and bottling
The olive oil is stored in stainless steel tanks at controlled temperatures, protected from oxygen and light. It is then bottled in dark containers to preserve its properties.
Quality olive oil can last up to two years, but its freshness is best appreciated in the first few months after production.
Additional curiosities about olive oil
- Antique: The use of olive oil dates back more than 6 thousand years, being cited in historical texts as a symbol of wealth and purity.
- Classificação: Olive oil can be classified as extra virgin, virgin and refined, depending on the extraction method and acidity.
- Cheers: Rich in antioxidants and healthy fats, it is an ally in preventing cardiovascular diseases.
- Mythology: In Ancient Greece, olive oil was considered a gift from the gods and used in religious ceremonies.
Types of olive oil: cold pressed, extra virgin, virgin and refined
1. Cold pressing
The term “cold pressing” refers to a traditional extraction method in which the temperature during the process does not exceed 27°C. This care preserves the aromatic compounds, antioxidants and nutrients of the olive oil, ensuring high quality.
Even with technological advances, the term continues to be used to highlight purity and care in the process, although today presses are replaced by centrifuges.
2. Extra virgin olive oil
It is the purest and highest quality type. To be classified as extra virgin, the olive oil must have a maximum acidity of 0,8% and undergo sensory analysis to confirm the absence of defects. It is obtained exclusively by mechanical means, without the use of chemicals.
Extra virgin is ideal for consumption raw, such as in salads, to make the most of its flavor and health benefits.
3. Virgin olive oil
Virgin olive oil is also produced by mechanical processes, but it can have a slightly higher acidity, up to 2%. It is less refined than extra virgin olive oil and may present slight sensory imperfections.
Virgin olive oil is a good option for cooking, as it maintains many of the characteristics of extra virgin olive oil, but at a more affordable cost.
4. Refined olive oil
When an olive oil has sensory defects or high acidity, it undergoes a refining process that uses chemicals and heat to correct these characteristics. The result is an oil that is neutral in flavor and aroma, usually mixed with virgin or extra virgin olive oil for commercialization.
Refined olive oil is widely used in the food industry due to its stability at high temperatures, making it ideal for frying.
Producing olive oil is an art that combines tradition and technology, resulting in a product that is not just an ingredient, but a cultural legacy.
5. Olive oil colors
The color of olive oil can range from deep green to golden. This depends on the variety of olive and the time of harvest. Greener olive oils are usually made from olives harvested at the beginning of the harvest and have a spicier, more bitter flavor.
6. Difference between flavor and acidity
Although acidity is an important technical factor, it is not directly perceived in the flavor. Sensory perception is more linked to freshness, bitterness and spiciness, characteristics that indicate the quality of the olive oil.
7. Olive oil aromas
Quality olive oils have complex aromas that can be reminiscent of fruits, fresh herbs or even almonds. These nuances vary depending on the region and the type of olive used.
8. Use of bagasse
The solid residue resulting from olive oil production, known as pomace, is reused in various forms, such as fertilizer, animal feed or even in the production of refined olive oil.
9. Influence of terroir
Just like with wine, terroir – which encompasses climate, soil and altitude – directly influences the flavor and quality of olive oil. The same variety of olive can produce oils with different profiles depending on the region where it is grown.
10. Olive oil as a preservative
In ancient times, olive oil was used not only as food, but also to preserve food, protecting it from contact with air.
11. Largest producers of olive oil in the world
The cultivation of olive trees is an ancient tradition, and the largest producers are concentrated in the Mediterranean region, where the climate favors the growth of the trees.
- Spain: World leader, responsible for around 40% to 50% of global production. The Andalusia region, in the south of the country, stands out with renowned olive oils.
- Italy: Known for its quality, Italy is the second largest producer. Regions such as Tuscany and Puglia produce olive oils with a unique flavor, which are widely exported.
- Greece: It produces less than Spain and Italy, but its olive oil is highly valued. The island of Crete is famous for its extra virgin olive oils.
- Türkiye and Tunisia: These countries have been gaining space in the global market, especially Tunisia, which is one of the largest exporters.
- Portugal: It has stood out in recent years, mainly with olive oils from the Alentejo region.
Despite massive production, some countries such as Italy import raw olive oil from other locations to meet domestic demand and for export.
12. Types of olives most used in olive oil production
There are hundreds of varieties of olives, each with unique characteristics that influence the flavor, aroma and quality of the olive oil.
- Arbequina (Spain): Small and delicate, they produce smooth and aromatic oils, with fruity notes.
- Koroneiki (Greece): Typical Greek variety, produces oils with intense flavors and high levels of antioxidants.
- Frantoio (Italy): Traditional from Tuscany, it offers oils with a perfect balance between bitterness and spiciness.
- Picual (Spain): One of the most cultivated in the world, especially in Andalusia, known for its intense and long-lasting oils.
- Manzanilla (Spain): Used both for olive oils and for consumption as table olives. Its oils are slightly fruity.
- Galician (Portugal): Produces smooth olive oils with a strong flavor, typical of the Alentejo region.
- Mission (USA): Developed in California, it produces delicate oils with a more neutral flavor.
In addition to flavor, the chemical profile of each variety – such as oleic acid and antioxidant content – influences the stability and health benefits of the olive oil.
13. Mixing varieties
Many commercial olive oils are produced by combining different types of olives, which allows flavors and characteristics to be adjusted to suit different palates and uses.
These details about the largest producers and types of olives enrich knowledge about olive oil, revealing the cultural and sensory diversity that this product carries.
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