From Tree to Bottle: How Cold Press Olive Oil Is Actually Made 🫒
Most people have no idea what happens between the olive tree and the bottle. Here's the full process — and why every step matters.
Step 1: Harvest 🌿 Hand-picked or mechanical harvesting. Never from the ground — fallen olives ferment and ruin the oil.
Step 2: Rush to Processing ⏱️ Best producers process within 4–6 hours of harvest. Maximum 24 hours. Every hour counts — polyphenols start degrading immediately.
Step 3: Wash & Sort 🚿 Leaves, stems, debris removed. Clean olives only.
Step 4: Grinding 🪨 Whole olives — pit included — ground into paste. The pit contributes to flavor complexity.
Step 5: Malaxation (Mixing) 🔄 The paste is slowly stirred. Temperature must stay below 27°C. Exceed this → polyphenols start breaking down. This is the critical moment.
Step 6: Centrifuge / Press 💧 Oil is separated from paste. Below 27°C = cold press. Above = standard production.
Step 7: Rest & Bottle 🍶 Oil rests briefly, sediment settles. Then into dark glass bottles to protect from light.
Total time from harvest to bottle: 6–12 hours in ideal conditions.
That's why real cold press costs more. It's not a label — it's a process.
🛒 Shop cold press → olivereserve.com/collections/erken-hasat-soguk-sikim
✨ Best seller → Ayolis Premium High-Polyphenol
