Production - Santorini Olive

Olive Oil Production Process

Step 1

Harvesting

The harvesting of the olives is an important and delicate procedure that usually starts in October and ends in February. In order to obtain high quality Extra Virgin Olive Oil, the appropriate harvesting method should be selected while the timing should be right. Depending on the harvesting date and of the maturation of the olive fruits, the olive oils obtained may have different properties.

The best harvesting methods are those based on the picking directly from the tree and are respectful of the branches and of the foliage in order to minimize injuries:

manual picking done by hand or using special electric and pneumatic combs
mechanical harvesting performed with trunk and branch shakers

Transportation to the oil mill

After the olives have been picked up in olive groves, they need to be transported to the oil mill as soon as possible, to avoid processes of fermentation.

The harvested olives should be transported to the olive oil mill within 24 hours and must be pressed within 48 hours from picking in order to avoid harmful chemical processes which provoke the increase of acidity and of oxidation, with negative consequences for the final quality of the oil.

Step 2

Step 3

At the oil mill

Leaf removal by fans and washing operations
Suction is applied to clean the olives from twigs and leaves. Then the olives are washed under jets of water to remove any impurities which could affect the organoleptic characteristics of the olive oil.

Olive processing (mechanical extraction)
The clean olives then pass, with their core, into the grinder where a smooth paste is created. The temperature is important to be maintained below 27°C during this process. This manufacturing procedure is a guarantee of quality and the guarantee of an oil extracted by cold pressure. The paste then goes in a decanter where the oil separates from the solid also called olive-pomace.

Storage of olive oil
The oil is then properly stored in large, usually metallic containers. Prior to market distribution, the olive oil is analysed in order to get classified as extra virgin oil, virgin olive oil or lampante olive oil category.