Production of Olive Oil

To understand the evolution of olive oil production, it’s useful to look back at traditional methods. In the past, olives were crushed with a millstone powered by a donkey or a horse. The pureed olives were then placed in cotton sacks, doused with hot water from copper cauldrons, and pressed underfoot. This process released a mixture of oil and black water, which was later separated. Today, modern techniques streamline olive oil production into the following stages:
1. Olive HarvestOlives are harvested between October and March. To preserve quality, the production process begins within 24 hours of harvest.
2. Removing Foreign SubstancesHarvested olives often contain branches, leaves, and stones, which can affect oil quality. First, the olives are emptied into hollow sections called bunkers. Using a conveyor belt (elevator), they are transported to a fan-equipped section, where foreign materials are removed.
3. WashingNext, the olives are transferred to a washing pool to remove dust and dirt. After washing, they are dried using fans and sent to the crushing section.
4. CrushingIn this stage, the cleaned olives, including their seeds, are crushed into a paste. This process ensures that the oil can be easily extracted.
5. Kneading (Malaxation)The olive paste is then kneaded in machines called malaxators for 20–40 minutes. This is where hot or cold pressing occurs:● Cold Pressing: If the olives are heated to an average of 27°C, the oil is classified as cold-pressed.● Hot Pressing: If heated to temperatures between 35°C and 60°C, the process is called hot pressing.
6. SeparationAfter kneading, the olive paste is transferred to a machine called a decanter via a paste pump. The decanter, a horizontal cylindrical system, separates the oil and black water from the pomace (olive pulp). Pomace, though considered waste, is often repurposed as fuel. As the paste rotates, pomace is ejected, while the oil and black water move to the centrifuge.
7. CentrifugationThe mixture of oil and black water is sent to the centrifuge, where the lighter black water is separated from the denser olive oil. Any remaining residues in the oil are also removed during this stage.
8. FiltrationIn the final production stage, olive oil is filtered through paper or cotton filters to remove sediments, giving it a clear and shiny appearance. Unfiltered olive oil retains some sediment and is marketed as such.
9. Analysis and TastingBefore reaching consumers, olive oil undergoes rigorous chemical and sensory analyses. Sodeza Olive Oils are tasted and evaluated for sensory properties to ensure quality.
10. PackagingFinally, Sodeza Olive Oils are hygienically packaged in production facilities that adhere to quality and food safety standards, ensuring the product arrives fresh and safe on your table.