I love the taste of Greek olive oil. I am also fascinated by how it's made. I watched some demos in Greece, both using ancient practices and modern ones. Here's some information. I also shared a video.
The process begins with the harvest period, which runs from mid-October to mid-December. During this period, the olives are hand-picked from the trees and sorted to ensure that only the best olives are used in the production of the oil.
The olives are then taken to the olive press to be turned into oil. In Greece, the traditional method of extracting oil is by using a Three-wheel stone mill. This method is slow and laborious, but it imparts a unique flavor and quality to the oil. The olives are crushed into a pulp between the rotating granite wheels, and the oil is separated from the pulp using a centrifuge. The centrifuged oil is then stored in dark bottles to preserve its flavor and aroma.
Here's the video I talked about:
The process begins with the harvest period, which runs from mid-October to mid-December. During this period, the olives are hand-picked from the trees and sorted to ensure that only the best olives are used in the production of the oil.
The olives are then taken to the olive press to be turned into oil. In Greece, the traditional method of extracting oil is by using a Three-wheel stone mill. This method is slow and laborious, but it imparts a unique flavor and quality to the oil. The olives are crushed into a pulp between the rotating granite wheels, and the oil is separated from the pulp using a centrifuge. The centrifuged oil is then stored in dark bottles to preserve its flavor and aroma.
Here's the video I talked about: