Olive Oil-biancolilla (sicily) 500ml. Bottle Recipe
Biancolilla (sicily) 500ml. Bottle.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Ingredients for Olive Oil-Biancolilla
Method
Preparation of Olive Oil-Biancolilla
- 1
Harvesting Olives
Begin by harvesting ripe Biancolilla olives. Aim for the best quality olives that are firm and unblemished.
- 2
Washing Olives
Rinse the harvested olives under cool running water to remove any dirt or debris.
- 3
Crushing Olives
Place the washed olives into a stone or stainless steel mill. Crush the olives to break the flesh and release the oil.
- 4
Malaxation
Transfer the crushed olives into a malaxer. Mix the paste for about 30-40 minutes at a controlled temperature to allow the oil droplets to coalesce.
- 5
Separation
After malaxation, transfer the mixture to a centrifuge. Spin at high speed to separate the oil from the olive paste. Collect the oil.
- 6
Filtering
Filter the extracted oil to remove any remaining solids or impurities.
- 7
Bottling
Pour the filtered olive oil into a clean, sterilized 500ml bottle. Seal the bottle tightly.
- 8
Storage
Store the bottled olive oil in a cool, dark place to preserve its flavor and quality.
