Olive Tree to Olive Oil
Olive harvesting and production of olive oil The first step in the production of olive oil is the harvesting of the olives. The quality of the oil depends to an extent on the manner and time of harvesting. Olive cultivationis not difficult as the tree is tough and sturdy and the work is neither time-consuming nor laborious. The cultivation of the olive begins at the end of winter and lasts until the beginning of January. The best olive oil is to be got when the olive begins to change colour from green to black. At Olympia, in order to attain the best quality olive oil, they gather the olives as soon as they begin to change colour. Soil and climatic conditions are two factors which influence the quality of the olive oil. Dry and rocky earth provides the best oil. Harvesting is usually done by gathering the olives from the ground, having shaken or beaten the tree with a cane, or picking them directly from the tree by hand. Picking by hand is the best way, as this does not "damage" or modify the fruit. In Mani, where the olive trees are small, gathering is done only from the tree. The oil produced from overripe olives taken from the ground does not have the best quality taste, fragrance or nutritional value. Beating the tree with a cane does most damage to the tree and the fruit. The olives must be picked early enough so as to produce the best quality olive oil.
Cleaning and storage Cleaning and storing of the olives follow on from the gathering. The olives are put into sacks or crates or directly poured onto the back of a truck and then taken to the olive press. The olive begins to deteriorate as soon as it is removed from the tree. This is the reason why they must be taken to the press as soon as possible, in order to produce the best quality olive oil.
The olive press When the olives reach the press they are cleaned and any other matter, such as leaves, mud, sticks, etc., is removed. The olives are then put in the press where they are crushed and turned into pulp. The oil is got from the pulp either by squeezing or through centrifugal processes.
Storage Storage is the last stage in the production of extra virgin olive oil. Attention must be paid so that the area in which the oil is stored is cool and dark (14 - 18 degrees Celsius). Olive oil's enemies include the sun, as it causes oxidisation and alteration of the oil. Olive oil is an exceptionally sensitive product. It is essential that we take especial care in storing it as it changes and absorbs smells from the surrounding environment. Today, when houses do not have enough room for storing olive oil in clay jars, a good place to keep it is in dark green bottles. Fresh olive oil often appears "cloudy" because of small sediments that have remained. After a short while the body of the oil, the "mourga," settles at the bottom of the jar and creates an unpleasant aroma. For this reason, it is better to pour the olive oil into another jar after two months, to get rid of the mourga. Around a month is required for production to be completed, for the qualities of the oil to mature, even if the taste of fresh olive oil is an absolute delight. We should all be aware, however, that a good olive oil lasts for around 14-18 months. As they say in Greek, "old wine, new oil."
Cold-pressed olive oil Cold-pressed olive oil is the most healthy as it is completely natural. It is the first oil to come out of the classic old-style press, without the addition of warm water, which destroys its vitamins. Over 5 kilos of olives are required to produce one kilo of cold-pressed oil.
Varieties of olive oil The colour of an olive oil is an indication of its quality. The green oils are usually produced from unripe green olives. The colour varies in accordance with the provenance and the method of production, from deep greenyellow to gold. In contrast with what we used to believe, there is no particular taste that can be ascribed to olive oil. In mild climates, where harvesting of the olives can be done throughout the whole of the winter until the early spring, the olive oil is sweet and fleshy. The new oil has a bitter and spicy taste. In Greece, where olives are cultivated throughout the whole country, there are varieties to suit all tastes: sweet olive oil, fruity oil, spicy oil, oil with fragrant herbs, etc. Personal preference and the combination of foods are important criteria in the choice of olive oil.
Qualities of olive oil The basic features of the quality of olive oil are acidity, oxidisation and colour. The quality of an olive oil is not calculated solely by taste but also be acidity. In general, the lower the acidity the better the oil. The level of acidity is determined by the International Olive Oil Council.
Extra Virgin Olive Oil This is the highest quality olive oil. It is produced pure without high temperatures. Acidity does not exceed 1%. It has an exquisite aroma and colour. Perfect for salads and vegetables or with fresh bread or toast.
Virgin Olive Oil Acidity does not exceed 1.5% - 2%. The aroma and taste are satisfactory. Suitable for frying and with "ladera"dishes (foods prepared in olive oil).
Ordinary Olive Oil Acidity does not exceed 3%. Used mainly for cooking.
How to sample olive oil The best way to sample the taste and quality of an olive oil is with bread. Bread has the quality of being able to neutralise the pit of the stomach and the taste of the olive oil can thus be fully sensed. The aroma of the oil allows us to determine its quality, type and production method precisely. The choice of an oil is a matter of taste. What we should look out for is its quality as many low quality or adulterated olive oils are sold on the market. A high quality olive oil is suitable for all uses.
