How is natural olive oil obtained?

Natural olive oil , a staple on our tables for centuries due to its delicious taste and health benefits, is one of the most precious gifts the olive tree offers us. But how is this pure, unadulterated, and even fragrant natural olive oil produced? In fact, this process requires great care, from the ripening of the olives on the tree to their arrival at our table. In this article, we will explore the story of natural olive oil together in a warm and friendly tone.

The Olive's Journey on the Branch: Why is Harvest Time Important?

The quality of natural olive oil begins to be determined while the olives are still on the tree. The harvesting time directly affects the taste. Although olives harvested early generally yield lower returns, they produce a higher quality, more aromatic natural olive oil . Therefore, producers prefer to harvest when the olives are still in their yellow-green color.

The most important point to consider during the harvesting process is that the olives are picked from the tree without being damaged. This is because damaged olives can undergo oxidation and affect the quality of the oil.

One of the most critical stages in the production of natural olive oil is ensuring that the olives are not left to sit for too long after harvesting. The ideal time is a maximum of 8–12 hours . If left to sit, fermentation begins in the olives, which can spoil the taste of the oil.

When the olives arrive at the processing plant, they are first cleaned in special machines. At this stage:

• The leaves separate.

• It is cleaned of soil and dust.

• Grains are classified.

This cleaning process allows the oil to acquire a more natural and pure structure.

Crushing: The moment an olive is transformed into oil.

The cleaned olives are fed into crushing machines. These machines crush the olives along with their pits. This ensures that the olive flesh, where the oil cells are located, is completely exposed.

The most important detail to pay attention to at this stage is that the olive paste should not be overheated. Because high heat damages the structure of the oil. Therefore, cold-pressed natural olive oil is processed at a maximum of 27°C. This low temperature preserves the fruity aroma, taste, and content of the oil.

Kneading (Malaxation): The stage where the consistency is achieved.

After the olives are crushed, an "olive paste" is formed. This paste is then kneaded slowly to allow the oil droplets to combine. This step requires both patience and attention to detail.

One of the factors that determines the quality of natural olive oil is the kneading time. Generally:

• It is kneaded for 20-40 minutes.

• The temperature is kept below 27°C.

• The speed is kept low.

If the producer rushes or increases the temperature at this stage, the nutritional value and aroma of the oil can be damaged. Therefore, quality producers pay great attention to the kneading stage.

Separation: Oil, water, and pulp are separated.

After the kneading process is complete, the olive paste is placed into centrifuges (high-speed rotating separator machines). These machines separate the three components by rotating the paste at high speed:

• Olive oil

• Olive juice

• Olive pomace (pirina)

The product obtained after this stage is "raw olive oil". The naturalness of this oil varies depending on the machine and temperature used. However, the cold-pressing method keeps its naturalness at the maximum level.

Should natural olive oil be filtered?

The answer to this question depends on the production method. Some producers prefer to remove sediment from the oil by passing it through cotton filters. This method:

• It makes the oil last longer.

• It creates a clearer view.

Some producers do not filter the oil; they sell it with its natural sediment. These types of oils have a more intense aroma and are particularly preferred by gourmets.

In both methods, the product is still natural olive oil . The only difference is its texture and sediment level.

Storage Stage: How to Preserve Natural Olive Oil?

High-quality natural olive oil becomes valuable the moment it's produced, but it can oxidize quickly if not stored correctly. Therefore, producers pay attention to the following points:

• The oil is stored in airtight chrome tanks.

• Areas that do not receive light are preferred.

• The temperature is kept constant between 18–20°C.

Dark glass or tin is used when bottling olive oil because light damages the oil's structure. Therefore, the packaging of products we use at home is also important for quality.

How to Identify Authentic Natural Olive Oil?

Confusion can sometimes arise when buying natural olive oil. However, there are several ways to distinguish genuine products:

1. You will notice a fruity scent.
It leaves behind a natural aroma reminiscent of green tomatoes, almonds, artichokes, or grass.

2. There is a slight burning sensation in the throat.
This is due to the polyphenols in the oil and is an indicator of quality.

3. It gives an intense taste when you put it on your tongue.
Not too bitter, not too bland… Balance is very important.

4. Its color changes depending on the season.
High-quality natural olive oil can sometimes be yellow and sometimes green. Color alone is not an indicator of quality.

5. It has no metallic or stale smell in its taste.
These kinds of odors indicate poor production conditions.

Why is natural olive oil so valuable?

Natural olive oil is valuable not only in terms of taste but also for health. Thanks to its high content of polyphenols , vitamin E , omega fatty acids , and antioxidants, it protects the body against free radicals.

Moreover:

• It supports digestion.

• It supports heart health.

• It strengthens the immune system.

• It preserves the skin's natural moisture balance.

• It has anti-aging effects.

Natural olive oil is therefore known as "liquid gold".

Common Mistakes in Natural Olive Oil Production

Not every manufacturer produces perfectly. Certain mistakes can seriously reduce the quality of the oil:

• Leaving olives out for too long

• High-temperature pressing

• Using unhygienic machines

• Olives being stored in sacks.

• Re-squeezing the pulp

• Storing oil in plastic containers

Because of these errors, many products, although they appear "natural," become actually refined or lose their value.

Natural Olive Oil Requires Effort; It Carries Naturalness at Its Heart.

In short, natural olive oil is obtained through a meticulous process, from the ripening of olives on the tree to bottling. Every step is important, from harvesting and pressing to storage and flavor. Therefore, natural olive oil requires some effort, some knowledge, and a great deal of dedication.

If you want to use genuine, unadulterated, and pure natural olive oil, simply choose brands that have a transparent production process and use cold pressing.

Frequently Asked Questions

1. What is natural olive oil?
   Natural olive oil is pure oil obtained by pressing olives using only physical methods without any chemical processing.

2. What color is natural olive oil?
   Depending on the season and harvest time, it can vary from yellow to green. Color is not an indicator of quality.

3. Why is cold-pressed natural olive oil more valuable?
   Because it is processed below 27°C, vitamins, flavor, and polyphenols are preserved.

4. Is early harvest natural olive oil better?
   Yes, it has a more intense flavor and a higher polyphenol content. However, its yield is lower.

5. How can you tell if olive oil is real or natural?
   It is distinguished by its fruity aroma, slight pungency, balanced taste, and lack of sediment.