In previous issues of Pressing Times, we have discussed the impact that olive varietals and time of picking have on the quality and taste of olive oil. A third critical factor is the way the olives are processed into oil. Even the best fruit, picked at the optimum time, will not yield a good and healthy product without a good milling process. While many things that can be done during milling to increase the oil yield and decrease costs might increase profit, these practices also result in lowering the quality and the organoleptic characteristics of any extra virgin olive oil.
Let’s take a quick review from the time of picking to bottling.