Extra virgin olive oil (especially the one from Italy) has been a long-standing staple in the culinary world. It has played an undeniable role in various culinary traditions for centuries, enriching the taste of dishes and offering numerous health advantages.
Health experts recognize the positive effects of extra virgin olive oil, but there is less awareness about the process involved in cultivating olive trees and producing top-notch oil. Understanding this journey is essential as it significantly influences the taste, quality, and health benefits of the final product.
Making Extra Virgin Olive Oil in Italy
Olive oil season in Italy runs from October to December, taking advantage of the cool fall weather for olive harvesting. Italy holds a prominent position as one of the leading global producers of top-quality extra virgin olive oil, given its importance in Italian cuisine.
It’s essential to recognize that not all extra virgin olive oils from Italy share the same taste or characteristics. EVO oil can vary significantly from one region to another and, at times, even within the same territory.
The climate where the olives grow, the ripeness of the olives at harvest time, the variety of the trees, and the different methods of processing and crushing the crop. These are all factors that characterize and influence the final result of each batch of olive oil.
Harvesting Olives
Traditionally, olive picking can start in November. However, you might observe farmers and equipment in the fields as early as October, especially for larger farms managing logistics or aiming for an early market presence. The timing can also be influenced by the local microclimate of each area. The climate during this period varies. Generally, you can expect beautiful sunny days with pleasant temperatures in the central hours, but there are occasional days that feel like winter has arrived.
Harvesting olives can be a manual process, involving special rakes, gloves, or even bare hands. Alternatively, to expedite the collection, operators employ machines. Each olive tree has a mechanical arm positioned near it, shaking the branches to make the olives fall. This method is effective when the olives are sufficiently mature or with a vigorous shake.
A large net is placed beneath each olive tree to catch the small olives as they drop. After all the olives have been collected, the net is removed, and the small fruits are transferred to baskets or bales.
Olive harvesting techniques may differ in other Italian regions. In southern Italy, for instance, it is common to use sticks to hit the branches, causing olives to fall.
At the Olive Oil Mill
Italy has countless oil mills where olives undergo pressing, processing, and transformation into the coveted extra virgin olive oil.
The pressing at the mill occurs either on the same day as the harvest or a few days later. If not processed immediately, store the olives in a cool, well-ventilated area until transporting them to the oil mill. Larger farms typically have their private oil mills, while smaller producers rely on external olive presses.
Two distinct methods are employed to process olives and produce extra virgin olive oil: “cold” and “hot” pressings.
The traditional approach, “cold pressing,” involves washing the olives, removing leaves (though not always), and crushing everything with large millstones. This method unfolds in several stages, all conducted at room temperature or no higher than 18 degrees Celsius.
In contrast, “hot pressing” is a continuous cycle, and temperatures hover around 27 degrees Celsius throughout the entire process.
While commonly referred to as olive presses, contemporary extraction employs centrifugation. Centrifuges separate the oil from the water and flesh of the olive, with the latter being removed and recycled. This method, known as the first cold extraction, relies solely on mechanical means. After the Italian extra virgin olive oil is separated from water and flesh, it undergoes a transfer to stainless steel tanks to facilitate natural filtration. This protective measure shields the olive oil from UV light, oxygen, and temperature fluctuations.
In this phase, the extraction process generates small particles that settle at the bottom and are subsequently removed. These particles, referred to as muddy sediment, can cause anaerobic fermentation, resulting in an unpleasant aroma. While unfiltered olive oil may seem trendy, it lacks nutritional benefits and poses a threat to the oil’s shelf life. Filtering before bottling may result in a slight loss in weight, but it is essential for maintaining quality and extending the product’s longevity.
Then Comes The Packaging
The olive oil is once filtered,bottled and prepared for delivery. EU law dictates that extra virgin olive oil must have a best-before date of a maximum of 1.5 years from harvest, and producers must label it accordingly. After extracting the oil, manufacturers initiate oxidation and employ a specific production technique to ensure high levels of phenolic acid. Additionally, some manufacturers have bottles that preserve the freshness and flavor of the extra virgin olive oil from Italy to your tables for an extended period, allowing consumers to enjoy it for as long as possible.
Interesting and Historical Facts about Extra Virgin Olive Oil
Were you aware that olive oil played a vital role in the ancient Olympic Games? Athletes used to apply olive oil to safeguard their skin from the sun and enhance their physical performance. Its longstanding history in traditional medicine credits it with various health benefits. These would include promoting heart health, aiding digestion, and providing antioxidants. For centuries, people have acknowledged and continue to celebrate these remarkable qualities today.
Another interesting tidbit: The term “extra virgin” denotes the highest grade of olive oil, achieved through a meticulous extraction process. To earn the “extra virgin” designation, the oil must meet stringent quality standards, including low acidity levels and impeccable sensory characteristics. Notably, sensory evaluation, encompassing taste and aroma, plays a crucial role in determining the quality of extra virgin olive oil from Italy. Trained experts, known as “olive oil sommeliers,” evaluate the oil’s flavor profile, identifying notes of fruitiness, bitterness, and pungency, among other attributes.
Some Trees are 1000s of Years Old
Even today, ancient olive trees persist in bearing fruit and yielding exceptional oil. This is why an extra virgin olive oil gift makes a luxurious option. One of the oldest known olive trees is the Olive Tree of Vouves in Crete, Greece, estimated to be over 3,000 years old. Then there is the Olive Tree of Al-Badawi in Bethlehem, Palestine, believed to be around 4,000 years old.
In Spain, the town of Castellón de la Plana, specifically in the province of Valencia, is home to a remarkable tree known as the “Olivo Milenario de Castellón” or the “Millennial Olive Tree of Castellón.” Estimated to be over 1,200 years old, this tree continues to bear olives to this day.
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