Olive Oil - Extraction

The most traditional way of making olive oil is by grinding olives. Green olives produce bitter oil, and overly ripened olives produce rancid oil, so care is taken to make sure the olives are perfectly ripened. First the olives are ground into an olive paste using large millstones. The olive paste generally stays under the stones for 30–40 minutes. The oil collected during this part of the process is called virgin oil. After grinding, the olive paste is spread on fibre disks, which are stacked on top of each other, then placed into the press. Pressure is then applied onto the disk to further separate the oil from the paste. This second step produces a lower grade of oil.

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- Scott Patton

Olive Oil - Druze Village