Here is a great short video that shows the entire process
of making olive oil from the time the olives arrive at the frantoio
(olive oil mill) until the oil comes out of the spigot.
Notice that the olives being delivered are mostly green.
This is an indication of very high quality olives that are high in polyphenol content. This is what gives the oil longevity, keeping it
fresh longer, and the polyphenols are the good-health promoting anti-oxidants that reduce LDL (bad) cholesterol. These olives yield much less oil than older black
olives, but they have a more intense flavor and have a longer shelf life.
The olives were picked the same day they are being
crushed, insuring maximum freshness. The first step is washing the
olives and separation of leaves and twigs, they then go immediately into the
crusher, called a hammermill, something akin to a garbage disposal that uses
blades to crush the olives.
The resulting paste then spends about 45 min. in the
malaxer, which carefully churns the paste with stainless steel blades at low
temperature. This process helps the oil to bead-up and separate from the
solids.
Then centrifuges are used to separate the solids, water
and oil. It's really that simple.
The miracle you are seeing is the only
cooking oil that we eat raw. It is 100% olives that are crushed and
the oil extracted only by mechanical means. Basta!
Just crushed olives with no chemicals, no heat. Natures great gift to
man. Enjoy the video, and
enjoy the oil.
