Sorting and Washing Once collected, the olives undergo a rigorous selection process. A subsequent stage removes the water.
Unlocking Low Acidity: The Secrets Behind Quality Olive Oil Production
This method, known as continuous centrifugation, is highly efficient and avoids the use of chemical solvents, which is why extra virgin olive oil is classified as a "first cold press" product, despite using centrifuges rather than a traditional press. This is achieved using millstones or modern hammer mills that crush the fruit without generating excessive heat.
The Harvest: Capturing Peak Ripeness The journey begins long before the first drop is extracted. For the highest quality grades, the oil is filtered to remove microscopic particles that could cause cloudiness or shorten the shelf life.
Unlocking Olive Oil Quality: Low Acidity Secrets During Extraction
After sorting, the olives are washed thoroughly to eliminate dirt and residual pesticides, ensuring a clean starting point for extraction. By slowly mixing the paste, the tiny oil droplets combine to form larger droplets.
More About How olive oil is made
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