Step 3 in making extra virgin olive oil is the most exciting part: pressing the olives. Further, some oils, such as the finer oils from Tuscany and Southern Italy, have a peppery finish that many appreciate. The olive paste is then delicately remixed in order to begin extraction. This reduces the value of the oil, so farmers try to avoid this whenever possible. How Extra Virgin Olive Oil is Traditionally Made. Sometimes olives which have been allowed to sit too long before processing make a high acid oil, which must be refined. Those with a higher acid level (1-3%) are labeled “virgin.” A bar of soap made with olive oil. The pomace can be further chemically processed to extract more olive oil which is usually blended with other oils or used for processes like soap making. The trees can start bearing fruit as young as 3 years old and live for hundreds of years. Bruising and crushing of the olives is avoided by placing them in wooden crates and not in sacks, so air can circulate through the crates. A “combing” machine is used to pass large-toothed blades through the branches, literally combing the tree. Some consider unfiltered oil superior because of the added flavor from the fruit, while others say it shortens the oil’s shelf life. Want recipes, cooking tips, and deals delivered to your inbox only twice a month? Also if i import olives from spain and then make the olive oil in india, will that lead to very high acidity levels in the olive oil? Unfiltered oil will be cloudy until it settles to the bottom. In southern Europe, where the climate is right for olives to grow, years ago, a young man had to plant a certain number of trees before he would get married. Traditionally made olive oil still uses a stone grinder to mill olives, although commercial processors have turned to high volume metal grinders which can operate continuously. A fun fact about olive oil: many individuals & companies in Italy use a community press, and it’s first come first serve. The resulting olive oil is called virgin, because it is made through a purely mechanical technique. Olive oils with acid levels measured at less than 1% are considered “extra virgin” and usually has a particularly rich and intense flavor. From the olive tree to the bottle, Colavita makes their olive oil with both traditional and modern processes to ensure the best quality for our customers. There are both traditonal and mechanical methods of harvesting the olives, both of which are still used by Colavita. Because I have to do an assignment on the separation of olive oil from olives for chemistry, and I need to know the 'composition' of the mixture. Mediterranean olive trees must mature for several years before they produce olives. Commercial olive processing is somewhat more complex, but it still relies on the same basic principle: crushing the olives to release the oil trapped inside. Careful pruning optimizes the number of olives a single tree will bear. spends her free time reading, cooking, and exploring the great outdoors. Colavita offers the widest selection of fine Italian products in one place. What Are the Best Tips for Making Olive Oil? Pomezia sources certified olive oils, which are freshly pressed from throughout the EU, to craft the blended extra virgin olive oils that have upheld Colavita's traditions and namesake for over 80 years. Another "vibrating" harvest machine is also used which is placed around an olive tree and shakes the olives off. Typically, extra virgin olive oil is made at large mills by a method called cold-pressing.