All about olive oil
Extra virgin olive oil is obtained by pressing freshly picked olives. It is an entirely natural product with no added ingredients, just the oil from the fruit of the olive tree, and nothing else. It is amongst the purest foods you can eat.
Olive farming
Olive trees are farmed in a number of countries in the region surrounding the Mediterranean sea, both in Europe, Asia (e.g. Turkey) and North Africa. 93% of olive production comes from Greece, Spain and Italy, however, and is a highly important crop for these countries. For example 60% of land in Greece is used for olive tree cultivation. There are a large number of olive tree (Latin term Olea europaea) cultivars, producing oils whose flavours differ, but only slightly.
The olive harvest
In European Mediterranean countries the olive oil harvest begins in November and can last through to December. At the beginning of the season the olives are green and at their most ‘peppery.’ The olives darken to black in colour as they ripen further, and their flavour mellows. For most connoisseurs green olives make the best, most pungent oil with strong grassy, vegetable flavours but there are some good oils made with black olives, notably in Italy.
To make the best extra virgin olive oil, the olives are harvested by hand. Large nets are spread under the tree, then the farmers use sticks to shake the ripe olives from the trees. Sometimes you will see the workers up in the tree itself, removing every last one. The least damage to the olive during harvest the better the oil. Bruising or heat will raise the acidity in the olive fruit, and spoil the flavour in the oil
Collection and transportation
The olives are collected in sacks. Hessian is used so the crop can ‘breathe’ and stay cool as it is transported to the olive press (the plant where the oil is made.) Ideally the press will be close to the olive grove, because the best extra virgin oil is made within just a few hours of picking. It is a very busy time for the producing countries. You will see the streets leading to a press lined with waiting sacks from neighbouring farms. Trucks pass busily back and forth to the groves. It is a time for ‘all hands to the pump;’ everyone is involved – men, women, school age children. Festivals follow the harvest to celebrate the safe gathering of this valuable asset.
Bottling and storage
The newly pressed oil is then ready to be bottled. Olive oil is commonly stored in dark bottles or cans, to protect it from light which affects the flavour. It is also important to keep olive oil cool after pressing. Heat will damage the flavour; the lovely peppery notes for which extra virgin olive oil is so famous will disappear.
Labelling
Extra virgin olive oil is the correct term for the oil made during the first pressing. This is the highest quality, purest, healthiest oil. Oil made from subsequent pressing, or by using heat extraction or any other refinement, will be classed as lower grade and subject to strict labelling law.
