Baronia | Olive
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How we make olive oil


The Harvest

There are several ways of olives harvesting: by hand, called in italian “brucatura” which is the best method that we traditionally use.
If the way of harvesting takes no care of olives. The oil will come to the mill in less than optimal conditions. All these reasons could influence oil quality.

The Milling

After being washed olives are ready to be crushed!
In this stage, the olives must be crushed (both pulp and stone) in order to facilitate the oil extraction which however will take place in the nest stages.
The oldest method of milling/crushing ever known is the grindstone.
Even though this method is still present, nowadays are largely widespreaded by other mechanical methods.



The Kneading

What remains of the olives after milling/crushing is a kind of paste that will be “kneaded” (kneading) so as to facilitate the separation of water particles from the oil ones.
The expert eye of our frantoiano (in italian means who takes care about the oil processing) can tell us when the paste is ready, technically when oil drops pop up and are easily visible.


When the paste is ready must be pass through a horizontal centrifuge axis (decanter) which separates the solids parts (residue) from the liquid ones (water and oil).
The residue is often used to obtain further oil through the refining or as fuel.

To finish the process it’s necessary to separate completely the water from the oil. To do this you use another type of centrifugal vertical axis.
Then, You obtained oil!