Olive Oil Production From Tree to Olive, regardless of the season, the olive oil you eat by dipping your bread brings you to the summer.
It brings the spirit of the Aegean and Mediterranean to life. It takes a person to a point that they can say, ‘A person’s life is prolonged’. We wanted to make a list about the production of the olive oil, which has given health and beauty to our kitchens for centuries. As one of our folk songs says, ‘we eat olive oil and wear print fabric dress’, we eat olive oil, and we are aware that everybody should eat it. Let’s explain how this miraculous oil is being produced and served to our tables.
If we go to the origin, we reach the tree, if we go a bit up, we reach the olives, and if we look to the result, we can reach the olive oil. The Olive tree is called an ‘immortal tree’ in the botanical world. It can live in drylands by its long roots. It loves light and sun-like all live beings. A year that takes an average rain provides it enough water. Tree has the ability of self renew. Harvest starts in October (early harvest) and goes on till February.
Olives are harvested by using several methods. Producer decides the method according to the harvest’s conditions of the year. We can say handpicking is the most troublesome one. Shaking tree branches come after hand picking. And at least possibility of picking by machine is available today, too.
After collecting olives, they are divided into two for table and for oil. Olives for oil are being turned into different products according to its fruit. Natural olive oil is obtained by only physical processes after applying a heat that doesn’t deteriorate its natural form. It has a fruity aroma, and its colour may differ depending on its fruit. Natural olive oil is divided into subcategories according to the production stories it has experienced.
Natural Extra Virgin Olive Oil is produced by carefully picked and undamaged olives. It’s in the category of olive oil with the lowest acidity rate. It’s fruity aroma is in the highest degree. Olives are being cleaned by washing and turned into olive paste by breaking or crushing. Pressed olive paste provides oil. At least oil is mixed with water to get rid of foreign substances. And here is the purest form of the olive oil. The most valuable one obtained by applying the cold press method.
The water temperature must be max. Twenty-seven centigrade degrees in the cold press method. High temperature can affect the quality of the oil; that’s why the temperature of the water is important in olive oil production. Oils that were produced by low temperature have the highest nutritive value and benefit. And also its taste gives the best aroma.
As you can use natural extra virgin olive oil in all kinds of foods, we also recommend that you can use it for drinking, dipping bread and using to have a nice aroma in your salads.
Early harvest olive oil is located in the category of natural extra virgin olive oil. It’s the natural extra virgin olive oil which olives were harvested in October and November.