Extra Virgin Olive Oil Recipe

Preparation

1. 1

   Selecting the Olives

   Choose high-quality, fresh olives that are suitable for producing extra virgin olive oil. Look for olives that are ripe and free from blemishes.

2. 2

   Washing the Olives

   Rinse the selected olives under cold water to remove any dirt or impurities.

3. 3

   Crushing the Olives

   Using a traditional stone mill or a modern crusher, crush the olives to create a paste. This process helps to release the oil from the olive flesh.

4. 4

   Malaxation

   Transfer the olive paste to a malaxer and mix it for about 20-40 minutes at a controlled temperature. This encourages the oil droplets to coalesce.

5. 5

   Separation

   Use a centrifuge or a press to separate the oil from the olive paste. Make sure to collect the oil without introducing any water to maintain its purity.

6. 6

   Filtering

   Filter the extracted oil to remove any solid particles or impurities, ensuring a clear and high-quality product.

7. 7

   Storing

   Store the extra virgin olive oil in a dark glass bottle or a tin to protect it from light. Keep it in a cool, dark place to preserve its flavor and quality.