How to make olive oil?
Olive oil is both indispensable in our kitchens and a symbol of healthy living. So, how is this natural miracle produced? Especially cold-pressed olive oil stands out with its nutritional values and flavor. Here are the stages that olive oil goes through from the tree to your table and the details of making olive oil with cold pressing technique:
The first step in the olive oil production process is the careful harvesting of olives. Olives usually ripen in the fall and are harvested by hand or mechanical methods. For cold pressed olive oil production, it is essential to process the olives immediately after harvest. This preserves the olives in their freshest and most natural state.
Harvested olives are cleaned from foreign materials such as branches, leaves and soil. The washed olives are then processed. The fact that the olives are completely clean at this stage increases the purity and quality of the oil.
The olive paste is kneaded to achieve a homogeneous structure and to release more oil. In the cold pressing technique, this process is carried out below 27°C. The low temperature preserves the nutritional values and aromatic components of olive oil. Since the nutritional values of the oil can be lost at high temperatures, cold pressing is preferred in this respect.
In cold pressing, pressing or centrifugation is used to separate the oil from the kneaded olive paste. At this stage, the oil is separated from the water and pulp. Thanks to the cold pressing method, olive oil is obtained in its most natural form without any heat treatment. This method preserves the vitamins and antioxidants in the olives.
The separated olive oil is filtered to completely remove water and pulp. Filtering ensures the clarity of the oil. Cold pressed olive oil is stored in a cool and dark environment away from light and air to preserve its freshness.
At the final stage, cold pressed olive oil is carefully bottled. Preserved in glass bottles, the oil retains its freshness and health benefits for a long time. Bottled olive oil is now ready to add health and flavor to your tables.
Polyphenols in olive oil are natural antioxidants that provide many benefits for our health. Polyphenols, one of the most important components that determine the quality and benefits of olive oil, are especially high in cold-pressed olive oils. Here are the prominent benefits of polyphenols:
The level of polyphenols in cold-pressed olive oil is higher than in other processing methods. While high temperatures can destroy polyphenols, cold pressing preserves these valuable components. Therefore, those who want to prefer a healthy and natural olive oil are recommended to consume cold-pressed olive oil.
Olive oil is indispensable for healthy living and a cornerstone of Mediterranean cuisine. But choosing the right olive oil and understanding its quality requires tasting knowledge. Olive oil tasting is not only an experience, but also an important step to assess the quality and freshness of the product. So, how do you recognize a quality olive oil?
The first step in tasting is the smell of olive oil. Good quality olive oil emits a fresh and fruity odor. This aroma, which makes you feel the freshness of the olive fruit, indicates that the olive oil has been processed correctly and is fresh. A good olive oil contains natural aromas such as olives, grass, fresh herbs or almonds.
Run the olive oil over your tongue and inhale gently. Good quality olive oil leaves a slight bitterness on the tongue and a slight burning sensation in your throat. This bitterness and burning is thanks to the high levels of polyphenols in olive oil. Polyphenols are very beneficial for your health and show the antioxidant power of olive oil. If olive oil does not have this bitterness and burning sensation, the freshness and quality of the oil can be doubted.
A good olive oil has a good balance of flavors such as bitterness, fruitiness and heat. This balance is an indication that the oil is both tasty and healthy. Flavors that are too bitter or too mild can result from mistakes made during the production process.
After sniffing, take a sip from the cup and let it spread all over your mouth. Swish the olive oil around in your mouth. Finally, swallow the oil. Meanwhile, keep your tongue behind your upper teeth and let air in through the corners of your lips. The burning effect of olive oil will increase with oxygen. Quality, natural extra virgin olive oil will make you feel this burning effect. The olive oil you taste will make you feel burning in the throat and nasal area when you breathe. Burning, grass scents and slight bitterness will make you feel happy.
Real Extra Virgin Olive Oil has a gorgeous floral bouquet when gently heated (think not in a pan, but when you touch the hot steak on your plate) and a bright acidity that can liven up any dish. Extra Virgin Olive Oil, also real, has a wonderful mouthfeel when used at room temperature. Because its acidity is so low, it doesn’t coat the mouth and tongue, allowing other flavors to shine through.
