They are then ground into a fine paste, traditionally between granite millstones or modern steel crushers. The goal of this grinding process is to break the cell walls of the olive, releasing the oil trapped within the fruit's vacuoles without breaking the pit into bitter fragments.
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Timing is everything, as the olive must be picked at the precise point of ripeness to balance flavor, oil content, and ease of extraction. Temperature control is vital during this stage; overheating can damage the delicate flavors and antioxidants, so many producers use cold water or cool air to keep the paste below 27°C (80°F), a threshold defined for "cold-pressed" oils.
This method minimizes bruising and allows for selective harvesting, where only ripe or specific olives are picked. Mechanical Harvesting For larger agricultural operations, mechanical harvesters offer efficiency and consistency.
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Separation: Extracting the Liquid Gold. Processing Method Description Impact on Flavor Stone Mill Slow grinding with granite wheels Rich, complex, and aromatic Hammer Mill High-speed crushing with steel hammers More intense, sometimes bitter Disk Mill Ribbed disks that grind and crush Clean, balanced profile The Malaxation Phase After grinding, the paste undergoes a crucial phase known as malaxation.
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