Olive oil is a blessed, valuable, precious gift from nature to people obtained from the fruit of olive trees. The consumption of olive oil and its uses dates back thousands of years and nowadays is more popular since its health benefits and culinary usefulness are known worldwide. Olive oil is the backbone of the Mediterranean diet.
Olive oil first appeared in Asia Minor and spread from Iran, Syria and Palestine to the rest of the Mediterranean countries, North Africa, six thousand years ago and the olive tree is one of the oldest known trees in the world.
Although the picture we bring in front of us when we hear about the milling process is the old fashioned, romantic one, imagining a donkey pulling a stone wheel around, but the modern advanced equipment allows producers to make superior quality, healthier more hygienic oil at lower cost.
Olives are picked by various methods, washed, crushed with the traditional method or with modern techniques by using steel blades. The paste is stirred to release the oil and then being spun in a centrifuge to pull out the oil and water. The water is removed and what is left is the olive oil.