The olive oil we sell is exclusively of extra virgin quality. This means that the olive oil is of the first pressing. The olives are also not heated or any other method to get more oil from the olives. Pressure is simply exerted on the olives and the oil that is extracted can call itself extra virgin. This is the most precious oil, and has the very best taste. After the olives have been pressed, they can be pressed again with, for example, more pressure. The oil that is extracted here is of poorer quality and is given a different name.
How to make extra virgin quality
Our olives are pressed within 24 hours of coming off the tree. An olive consists of the kernel and the fruit. The fruit consists for slightly less than half of oil. The kernel also contains oil, but this is only about 5 percent. Large olive groves press their own olive oil, but because this equipment is expensive, smaller groves have their olives pressed and bottled at larger olive processors. The olives are pressed, the paste that comes out is kneaded so that the oil comes out. This oil then goes into a large centrifuge to ensure that the oil and water separate from each other. After this, the oil goes through a filter to remove any pieces. At that point, pure olive oil is left over and it only needs to be bottled, also known as bottling. From here the olive oil is shipped all over the world.