How Olive Oil Is Made (An Inside Look)
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Transcript of How Olive Oil Is Made (An Inside Look)
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HOW OLIVE OIL IS MADE
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Information produced by
A SUPPLIER OF BULK OLIVE OIL
& EDIBLE OIL INGREDIENTS
800.689.75108629 S 208th St, Bldg O
Kent, WA 98031www.centrafoods.com
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Olive oil is the liquid that comes from
olives.
Put simply,
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Olives are a type of fruit, that are grown on trees.
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That makes olive oil, technically, just fruit juice. Kevin Carlin, The Noun Project
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in mild or temperate climates.
Olives trees grow in groves,
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The majority of these groves are located in the Mediterranean.
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Especially,
James Christopher,The Noun Project
Spain italy
& Ted Grajeda,The Noun Project
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But good olive oil is made all over the world, in places like
Argentina, Australia & the US. Andrew ForresterThe Noun Project
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The harvest happens in the wintertime.
Whenever that happens to be in that hemisphere.
Lil SquidThe Noun Project
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Olives grow plump over the season.
Then they are harvested.
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Some olives are
hand picked, while others
are machine harvested.
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But the debate is still out about which harvesting method produces
better olive oil.
Paulina SzatanikThe Noun Project
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There are many different types of olive oil known as
varietals. Jane WileyThe Noun Project
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Each olive varietal has a slightly different taste.
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Most olive oils
are made from
a blend of different
olive varietals.
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Some olive oils are produced from just one type of olive. Those
oils are known as
monovarietals.
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Olives are picked from the groves and immediately brought
to the manufacturing mill.
.
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At some farms, the mill is right on site.
Ana Maria Lora MaciasThe Noun Project
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Other mills function as a co-op, with many farmers bringing their olives
to one shared mill.
Nicolas RamalloThe Noun Project
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At the mill, the olives are washed in cold water. .
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Then the olives are
crushed into a paste .
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In old world traditions, big stones crushed the olives.
GrufusThe Noun Project
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Now, crushing is usually
done with Steel blades.
.
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In old world traditions, the paste was loaded on to mats and squeezed.
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In modern times, the oil is spun in a centrifuge.
Image by Arturo Yee, Flickr
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This is what a centrifuge looks like inside.
Image www.oliveoilsource.com/page/equipment-explainedProject
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It works like the spin cycle of a washing machine, separating the
oil from the olive solids.
Megan SheehanThe Noun Project
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The oil that comes out of this initial production run is known as the first press.
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But technically, it should be called the
first spin .
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If the oil is produced without using heat, its
known as the
first, cold press. This term actually comes from
an antiquated method that used hot water to get more oil from the paste
during secondary pressing cycles.
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Sometimes the oil is filtered to make it crystal clear.
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And sometimes its not, which is called
unfiltered oil.
Alberto GalindoThe Noun Project
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This initial oil that comes out is the purest olive oil, and it is called
Extra Virgin Olive Oil.
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It is the highest quality of olive oil, and is coveted around the world.
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But, to be called
Extra Virgin it has to meet a few quality
requirements.
Aaron DodsonThe Noun Project
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It has to have an
Acidity level
below 0.8
Mrcio DuarteThe Noun Project
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And it has to meet about 20+ other chemical
requirements.
Rafael Farias LeaoThe Noun Project
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But thats not all.
It also has to taste good.
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A trained taste tester makes sure that it is Extra Virgin Olive Oil & that the oil doesnt have any faults.
Image Maretta Stiles, Flikr
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If he doesnt think its up to par, or the acidity is above 0.8, its called
Virgin Olive Oil.
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The reason some olive oil turns out to be Virgin instead of Extra Virgin often has to do with the weather and other natural factors...
Maurizio FusilloThe Noun Project
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like how fast the olives begin to !id$e in the sun after they are harvested, or while in transport.
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It also just has to do with the olives, the climate,
and how they were grown.
ParmelynThe Noun Project
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Sometimes, people want
a lighter tasting olive oil, with a
lighter color.
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To get this light color & taste, virgin olive oil is refined.
Ilsur AptukovThe Noun Project
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This is a High heat process that
removes a lot of the oils color
and flavor. Laurant PatainThe Noun Project
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Whats left over is a lighter colored olive oil
that doesnt really taste like olives anymore.
Jane WileyThe Noun Project
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Its also called
Light-Tasting Olive Oil,
Extra Light Olive Oil
or Light Olive Oil on your retail
grocery shelves.
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NOPE.Those names dont mean theyre low fat.
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Light Olive Oil Light-Tasting Olive Oil
Extra Light Olive Oil
They are all just names to indicate that theyre
refined olive oil.
. . . .
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If you take that Refined Olive Oil and mix
some Extra Virgin or Virgin in, youve created a new grade of olive oil.
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This grade is simply called, olive oil or sometimes,
pure olive oil.
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So, when you see
Pure Olive Oil on your grocery shelf, its saying that it is a particular quality grade Not that it is original or authentic.
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Pure Olive Oil is, in fact, not the purest
or most original grade of olive oil
EXTRA VIRGIN IS!
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Do you remember those olive solids that remained after the
extra virgin olive oil was extracted?
Alex FullerThe Noun Project
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Those bits of olive flesh, fruit and pit are called the
pomace of the olive.
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That pomace still has a little bit of olive oil in it that cant be SQUEEZED out.
But its in there!
Andrew SchatzThe Noun Project
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Kind of like a how a wet sponge still has water in it, no matter how hard you wring it out.
Alex FullerThe Noun Project
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Theres a way to get this oil out, and it would
otherwise go unused.
Key Bucky ClarkeThe Noun Project
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A solvent is added
to the pomace (usually hexane).
Kristen LehuaThe Noun Project
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This extracts the last possible oil from the olive.
Then the solvent
is removed. Icon Louis PradoThe Noun Project
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This is the same process thats used to produce conventional soybean oil, canola oil and many other seeds oils in the US.
Rul SantosThe Noun Project
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This last remaining grade is called Olive Pomace Oil, and it is the lowest grade of olive oil.
Icon Kristen LehuaThe Noun Project
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Tree ParmelynOlive Jane WileyThe Noun Project
But its stil l made 100% from
the olive itself.
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Its important to choose the right oil olive grade, depending on what youre using it for.
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Extra Virgin is delicious on everything.
But it is a more expensive oil.
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It also has a lower smoke point.
Jory RaphaelThe Noun Project
(which means it
doesnt love
high heat cooking).
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Pure olive oil is perfect for baking and cooking, because it doesnt have a strong flavor.
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It also has a higher Heat Tolerance, because its refined through high heat.
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Olive Pomace Oil is used in Soap Making, Restaurants Manufacturing & Other Industrial Purposes.
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Sometimes, one of these types of olive oil will be
blended with another type of seed oil.
Tommy LauThe Noun Project
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These are known as
Olive Oil Blends.
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You can choose any kind of ratio of blend you like.
Roman KovbasyukThe Noun Project
Made With any kind of seed oil,
And any kind of olive oil.
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The most common ratios are blends like 75% Canola Oil & 25% Extra Virgin Olive Oil
90% Soybean Oil & 10% Olive Oil
95% Non-GMO Canola Oil & 5% EVOO
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. . . . . . . . . . . . .
The bottom line is
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Anything with
olive oil is
delicious.
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So eat up!
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Want to learn more
about olive oil ?
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Visit www.centrafoods.com
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And subscribe to the Bulk Oil Blog
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Information produced by.
Written by Hannah Broaddus
A supplier of
bulk oils to the
manufacturing & distribution industries