How the EVOO is Crafted

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  1. First, the olives are washed to eliminate contaminants, such as soil which can create what professionals call “soil taste.”
  2. The olive oils are ground into a paste using large millstones at the mill.  This is done for about a half hour to ensure that the olives are well ground.  It also allows time for the olive drops of oil found in each cell of the fruit to join and form larger drops.  In addition, this process allows the fruit enzymes to produce pleasant aromas and flavors.
  3. After grinding, the olive paste is spread onto fiber disks, which are stacked on top of each other, and then placed into the press.
  4. In the press, the disks are put on a hydraulic piston, where pressure is applied to compact the solids and extract the liquids, namely oil and water.
  5. The liquids are then separated by decantation or by means of a faster centrifuge.
  6. When done properly, this age-old method produces the finest tasting, most aromatic olive oil!