HARVESTING
The first step in the ancient production of olive oil revolved around young olive trees, which were cultivated with care and their olives were gathered with patience and respect for nature.
Pickers were prepared with humble tools, and carefully selected the ripe olives, making sure to preserve the quality and integrity of the harvest.
GRINDING
For years, the grinding of olives was done with massive millstones. These stones, driven by animal or hydraulic power, crushed the olives until they obtained a mass containing pulp, stone and skin.
PRESSING
After grinding, it was time to press the resulting olive paste. In the old oil mills, pressing was carried out with beam and screw presses, which exerted pressure on the mass of olives to extract their juice. The liquid obtained was a mixture of water and oil, which was passed through a decantation process to separate both components.
DECANTATION
The decantation process was based on the law of gravity. After grinding and pressing, the resulting liquid, which was a mixture of water and oil, was left to settle in large containers. Because oil is lighter than water, the oil rose to the surface, while the density of the water caused it to remain at the bottom. This process required a long period of time and a lot of patience until a clear and pure oil was obtained.
PACKAGING AND CONSERVATION
Once the olive oil was obtained, it was stored in clay, leather or wooden amphorae, which protected its flavour and properties. These containers travelled along trade routes in order to distribute the olive oil obtained to distant lands.
unglazed terracotta amphorae allowed the oil to breathe and prevented spoilage.
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From Seeds to Jars