The Stages of Olive Processing

Stages Olive Processing
The Stages of Olive Processing

Harvesting of olives

The harvesting process influences significantly the quality of the product and must be carried out at the right time and in the right way. Harvesting of the olives takes place between November and March, depending on the region and the variety.

Transport of the olives

Transport of the olives from the olive groves to the mill as soon as possible (within the same day). The olives are placed in plastic crates to facilitate the airing of the olives, avoid temperature rise and protect them from injury.

Delivery of the olives.

After harvesting, the olives are delivered to the processing plants for processing as soon as possible. If the fruit needs to be stored, this should be done within a very short period of time in a dry and well-ventilated area.

Defoliation of the olives

The olives are placed in the mill's feed basin, from where they are taken to the de-veining plant where the olive leaves are removed.
Washing of the olives. Washing the olives is an essential process to remove foreign matter carried by the olives (dust, soil, traces of pesticides, etc.) and thus prevent the formation of alkaline mixtures.

Crushing and milling of the olive fruit.

In traditional mills, the fruit is milled using cylindrical millstones. In modern plants, metal mills and crushers are used to grind the olives.

Mashing of the olive.

After milling, the olive paste is mixed in the softener with the addition of hot water. Mashing is a key stage in the processing and contributes to the fusion of small oil droplets with larger drops of olive oil.