Olives are harvested when they reach the optimal stage of ripeness, typically from October to December.
Olives are washed to remove dirt, leaves, and other debris. Damaged or overripe olives are discarded to ensure the quality of the oil.
The cleaned olives are crushed into a paste using a stone mill or a modern stainless steel crusher. The olive paste is gently mixed for 20–40 minutes. Because this allows small oil droplets to combine into larger ones, improving oil extraction.
Pressing the paste with mats or filters to separate oil and water from the solids. A centrifuge is used to separate the oil, water, and solids. The oil is further separated from any remaining water and fine solids.
EVOO is filled in bottled, tin, or food-safe opaque containers to protect the oil from light and air exposure.
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