How olive oil is made in Greece

[toniiv]

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:

 

[k_tsoukalas]

All I know is that it tastes delicious! What is your favorite olive oil? I make it a point to bring a ton home from Greece because Greek olive oil is my favorite.

Greek Olive Oil adds a unique flavor to any dish. Its rich and distinct aroma pairs well with a variety of food items. Generally, the grassier the Olive Oil, the earlier it is harvested. Early Harvest Greek Olive Oil has a more robust flavor, while late harvest Greek Olive Oil is smoother and milder. You can cook with Greek Olive Oil or use it for dressing salads, marinades, as a spread on bread.