Olive oil - Pressing

One of the critical features, apart from the geographical conditions, is also the pressing procedure, as the natural quality arises in a single pressing. The olives are washed after the harvest and ground. Olive oil is obtained from the olive paste in a single pressing. It is a process proven over centuries, even if many of today's systems look more modern. It is critical that no heat is introduced in the pressing procedure. It can only then be "cold pressed oil" - warm pressing does not in fact exist today. The taste of the cold-pressed oil depends on various factors as explained.

Climate / soil / geographical location / type of fruit / degree of ripeness

As in the case of wine, these influences decide on an earthy or fruity flavour, spicy or mild, tangy or fine or even delicately bitter. The most important criterion is the time between harvest and pressing.