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![]() ![]() ![]() Making Olive OilSince civilization began, production of olive oil has been an essential part of life.
The process has not changed dramatically, although some of the mechanics have been updated. The basics are as follows;
Now in order to produce a high quality extra virgin olive oil, the process is the same but some attention to detail is necessary. When to pick the fruit is one of the most important quality decisions that needs to be made. Unlike most fruit, the season for picking olives extends for months rather than weeks or days. When you chose to pick the olives will dictate the flavor of the oil more than the type of olive or where it is grown. Olives picked early in the season (Oct-Nov), when the olives are mostly green, will yield a more robust, "green' flavored oil. Since the olives are not completely ripe at this point, the amount of oil that is extracted tends to be very low. Later in the season (Jan-Mar), the olives turn a darker color and yield much more oil. The oil tends to be much richer and golden with a ripe mellow flavor. Harvesting the olives can be done in many different ways, either by hand or mechanically. ![]() Now you have a wonderful olive oil that is ready to be enjoyed or it can be filtered or blended with other oils depending on the style or final use. |
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| Temecula Olive Oil Company is a family-owned and operated business. We practice sustainable agriculture, grow and harvest a wide variety of olives and carefully process the fruit by traditional methods. Using 100% California-grown fruit of the highest quality, we ensure the full, fresh, rich flavor of our pure organic Extra Virgin Olive Oils, Vinegars, Mustards, Sea Salts, Salsas and Spreads. GM Thom Curry is certified by the International Olive Oil Council as a Master Taster and sits on the California Olive Oil Council's Taste Panel. |