Olive Oil Production

How is olive oil produced? Olive oil is the only oil obtained by squeezing a fruit, its water could be used without undergoing any process.

As a first step in the process, olives are carefully picked by hand and washed to eliminate the dust and residues. Cleaned olives are brought to the cold press. Olive oil’s journey starts with those squeezing.

The most attention-grabbing side of cold pressing is that there is no heating no any heating process during the pressing because the olive oil loses its vitamins and minerals with the heat. In October, November and December olives collect are collected by hand.

Olives are crushed and pressed in mills without harming their natural structures. After this process, extra virgin olive oil is obtained. Olive oil passes through paper filters so that you can use them in your foods safely. Olive oil does not lose vitamins and minerals thanks to the cold pressing process.

The most incontestable proof indicating the lack of any additives in our olive oils is that it freezes under 6 degrees and keeps its quality when dissolved.

Olive oils are categorized according to the acid that contains. There are many factors that have an effect on olive oil’s acid. Following are some of those factors:

• Soil characteristics of the area where the olive tree grows,
• Precipitation regime,
• The way olives are collected,
• Fertilizer application,
• Agriculture tool.

Olive oil whose acid value is low pinches the throat a little bit but it is one of the oils that are the richest in terms of minerals and vitamins. Oils whose acid ratio in under 1 come to our tables as the highest quality oils. As the acid ratio increases, the quality ratio decreases. Oils are stored according to their acid ratio, after being packed they take their places on shelves. The acid ratio of Riccolivo’s olive oils is between 0,3-0,8 and they have the status of highest quality oils.