An olive tree carries up to 300 kg of olives depending on physiological conditions, weather, water supply, age and size. For the production of olive oil, five kilograms of olives yield up to one liter of oil. The quality of the oil is decisively influenced by the harvesting time.
A distinction is made between manual and mechanized harvesting. The manual harvest is very time and personnel intensive and therefore represents a significant cost factor in the production of an olive oil. In this traditional method, nets are spread out among the trees and the olives are separated from the branches by the use of sticks, combs, etc. Even more elaborate is hand picking, which is practiced mainly by small companies that do not want to damage the olives and carefully select them to produce very high quality oils. Mechanized harvesting is carried out by vibratory machines, which however can only be used in olive groves which are suitable for this application due to their topographical position, tree density and tree section. There should be little time between harvesting and processing, if possible this should be done on the same day, a time difference of 4 hours is considered the optimum.
In the oil mill, the olives are washed, crushed together with the core and finally the juice is extracted from the fruits by pressing or centrifuging. The extraction of olive oil can be carried out in batch operation (traditional process) or in continuous operation (modern process). The latter is becoming more and more popular in Europe for reasons of efficiency and quality.
Cantina24 offers only virgin and good olive oil of the Superiore category.