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A
light green, unripe fruit with pit has 15-35% oil and is
the best for consumption, while fully ripe, black olives
are used for the production of olive oil. From 20 kg of
olives (the average yield) we get 3-5 liters of oil it is
important that not more that 2 days pass from harvesting
to pressing.
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Olives
along with their pits are pressed and the best method is the
so-called "cold pressing", meaning mechanical pressing
without adding substances and heating. In this way, the natural
characteristics remain unchanged. Olive oil produced by "cold
pressing" is called "virgin oil" |
