From the Olive Press to our Table

Olive Oil Production

Olive Oil extraction procedure covers three phases: the crashing (pulping) of the fruit, the pressing of the olive pulp and finally the segregation of the water from the Olive Oil. The first oil-presses were hand operated. Then, round millstone oil presses were used. Today, these oil-presses hold a significant position in the traditional-industrial architecture and have become a subject of folklore and architectural study.

In the contemporary oil-presses the pressing of the olive fruit is achieved with the help of centrifugal motion. More than 4000 olive presses work around the clock to ensure that the olives are pressed directly after picking.

Today, technology and the modernization of the industrial oil-presses results in quicker pulping directly after harvesting. The olives are not spoiled and can be separated perfectly from alien ingredients, giving highest quality Olive Oil.
Olives are pressed using the traditional method of pressing and the liquid gold extracted has as a rule an acidity level no higher that 0,8% and a fine, fresh and fruity flavor. It is both rich in nutritive value and beguiling to the senses by its color, aroma and flavour.

These are all indications of the superiority of the Greek Extra Virgin Olive Oil. It is worth noticing that many oil-presses have established stainless tanks for the keeping of Olive Oil, contributing thus in the preservation of the quality of this invaluable product.