Types of Olive Oil
Most oil producing countries belong to the International Olive Oil Council (IOOC) which defines the standards for olive oil as follows ...
Extra Virgin Olive Oil
The best quality oil, it must be made from the "first cold press", with acidity of no more than 0.8%. In other words, it must be derived from the first pressing of the olives. And cold pressed olive oil means the olive paste must be kept under 27 degrees celcius for, if too much heat is used, the oil's chemistry will change.
Virgin Olive Oil
This oil still has a good taste and is a first-press oil, but an acidity of up to 2% is permitted. Very often, slightly riper olives are used in the production of virgin olive oil.
Olive Oil
A blend of refined and virgin olive oil with an acidity level of not more than 1.5%.
Production of Extra Virgin Olive Oils
- At Wilderness Grove, the process starts by monitoring our olives for oil accumulation, to ensure we pick them at the optimum time – this is when the olives have the highest yield of oil and quality is at its best.
- Harvest generally takes place in April - May. Large "aprons" are placed under each trea and small rakes are used to remove the olives by hand - "combing" the olives from the tree.
- The olives are then taken directly to the Hunter Olives press. Quick pressing is important for quality, as the longer the olives remain off the tree, the more they deteriorate.
- They are washed and then crushed. Pits are crushed along with the flesh, to assist in the extraction process as well as contributing a small amount of oil.
- The paste produced is then put into malaxing tanks. These are similar to large food mixers with paddles, which gently mix and turn the paste. Mixing lasts for as long as necessary, typically 20-25 mins, when we begin to see the oil separating from the organic matter.
- Oil is then passed to a decanter, which separates the residual pomace from the oil by means of a centrifuge. After separating all the oil, the pomace is removed and spread through the grove as a fertiliser.
- The oil fraction, which still contains some water, is passed to a vertical separator which removes any residual water. What is left is fresh oil, or effectively fresh olive fruit juice.
- The fresh oil can be enjoyed immediately; however, we settle the oil in special tanks to remove any tiny residual organic matter or moisture. The oil is then transferred to storage tanks and kept at a steady temperature with a nitrogen “blanket” on top of the oil to prevent oxidation.
- All Wilderness Grove Extra Virgin Olive Oils are bottled “on demand” to ensure the oil is as fresh as possible.
