From Tree to Bottle: How Is Extra Virgin Olive Oil Made?
So you know it's healthy for you and can go on anything, but how is extra virgin olive oil actually made?
Growing the Olives
Olive trees are the superheroes of the plant world. They have strong trunks and usually silver-green leaves. These trees need lots of sunshine, well-drained soil, and a little bit of water to grow those luscious olives.
This happens in the fall when the olives have ripened. There are two main ways to harvest olives—by hand or by using machines that gently shake the tree branches, helping the olives to fall into nets below.
Cleaning and Sorting
Farmers wash the olives clean to remove any dirt, leaves, or twigs. Then they're carefully sorted to ensure only the finest olives make it to the next stage. Quality control is essential, my friends.
Crushing and Malaxation
This step is where the magic happens. The clean and sorted olives are crushed into a thick paste using specialized machines called crushers or mills. The paste then goes through a process called malaxation, where it's gently mixed to help extract the oil.
Separating the Oil
Then it's time to separate the oil from the rest of the olive paste. The paste is spread onto special mats or disks, and then they're stacked up, one on top of the other, forming something called a press. Pressure is applied, and the oil begins to ooze out, while the solid parts, like the pulp and pits, stay behind.
Filtering and Canning
The freshly extracted oil is usually cloudy and might have some tiny bits of olive floating around. No worries! The oil goes through a filtering process to remove any impurities and make it clear and pristine. Once filtered, the oil is ready to be canned and sealed. Voila! Your can of liquid gold is now complete.
Before Frenzi oil is sent out into the world, our quality is double-checked to ensure you're only getting the best of the best. We have experts taste the oil, analyzing its aroma, flavor, and acidity levels.
And that's it!