Olive Oil Production ~ Step by Step (24 photos) ~ 《100% power up》

This is one of the largest liquid treasures in the Mediterranean and beyond.
There is no house on an island or village that does not have a bucket of olive oil in the tavern.
People who live by the sea are simply tied to the olive tree and the olive oil.
Even those people who live in the city and do not have a field with olive trees certainly have relatives or neighbors who need help in harvesting.

This year was not very good in terms of yield because it was too dry weather, hot summer without precipitation. There were a lot of flowers, but it failed to survive and turn into fruit, especially on the trees in the hills and fields.
All the crops were reduced to the trees between the houses and the yards because there was the most moisture.

Various picking tools are used for picking, depending on the territory where they are picked. Some use machine-picked, some comb them with a small rake, with tarpaulins under the tree, but the terrain must be flat and mowed.

On the island, only the finger technique is used, one by one in the apron and then in the bag

Ok let's go, I'll show you step by step from fruit to oil, how I processed my olives and turned them into oil.

First we go to harvest, we pick all the berries, black, green and mixed.
When we pick all the olives, put them to stand for 2-3 days in the sea in a large barrel.
The profession would not agree with this to put olives in the sea, but in these native areas it has long become a tradition.

The fact that the olives are immersed in the sea, we directly affects the taste of the oil because we will reduce its bitterness.
The sea also kills insects inside the olive if there is a fly or worm.

The day before processing, I take them out of the barrel to strain and put them in potato bags.

As you can see on the processing I brought 171 kg of olives.

This is what our oil mill on the island looks like.

This is what the mill used to look like, when everything was done by hand with a large stone wheel grinding olives.

Today that mill looks like this.

FIRST PHASE; I put the olives on a grate through which they fall slightly and the leaf and stalk are separated if they are left in the olives.

The garbage goes right into the bucket and the olives continue up through a tube in which there is a spiral shaft that the olive pulls upwards.

SECOND PHASE; The olives through the tube come up to the basket, through which they fall into the crusher. In the crusher the olives are crushed and crumbled down into baskets in the form of a paste.

THIRD PHASE; The olives crushed in the form of a paste in these large bowls are mixed using a spatula shaft. In a time period of 50 minutes.

These two containers are separate and can hold 150 kg in each, which means that this machine can process 300 kg in approximately one hour.

FOURTH PHASE; After 50 minutes the paste is ready for extraction.

This is the final stage and in this part of the machine the oil is separated from the paste and water by high speed shaft rotation and by centrifugal force.

Paste and water are going through the red pipe outside into the tractor ...

... and liquid treasures flows to the other side and straight into my canister...

... it is ready to taste ..

    ... thank you ...