Olive oil extraction is the core process in producing high-quality extra virgin olive oil from the fruit of the olive tree (Olea europaea). This method physically separates oil from other components of the olive drupe, without using chemical solvents like hexane—unlike other edible oils. This guide outlines the detailed steps of olive oil extraction, including the machinery involved, and highlights why this method is central to food processing consulting and engineering consulting services in the food manufacturing industry.
What is Olive Oil Extraction?
The term "olive oil extraction" refers to the mechanical process of separating olive oil droplets stored in lipo vacuoles of the fruit’s mesocarp. Since oil and water naturally separate, this process relies purely on physical extraction. This ensures superior nutritional value, flavor, and organoleptic properties, essential for producing virgin olive oil (VOO) without chemical treatment.
Key Olive Oil Extraction Technologies
There are two main technologies in olive oil processing:
- Traditional oil mills (discontinuous systems)
- Continuous mills (two-phase and three-phase systems)
Both aim to separate the oil from the solids and water, a step critical in food factory design and food processing plant setup. Immediate processing post-harvest ensures quality, prevents oxidation, and retains freshness.
Scheme of discontinuous & continuous extraction systems. OMWW-Olive mill waster water
Step-by-Step Olive Oil Extraction Process
1. Harvesting & Transferring
Timing is crucial. Olives are harvested at peak ripeness when the fruit shows healthy color and firmness. They’re either handpicked or machine-harvested, placed in ventilated crates, and transported promptly to the oil mill.
2. Cleaning the Olives
Stems, leaves, dirt, and contaminants are removed. Washing the olives with clean water helps protect the equipment and ensures a clean pulp. This step is vital in food quality assurance and equipment maintenance in olive oil plants.
3. Grinding into Olive Paste
The cleaned olives, including the pits, are crushed into a paste using granite stone mills, hammer mills, or metal crushers. This uniform pulp prepares the oil droplets for release.
4. Malaxation (Slow Churning of Paste)
The paste is slowly churned (malaxed) for 20–40 minutes at controlled temperatures (22–25°C). This:
- Merges small oil droplets
- Enhances yield
- Promotes aroma and flavor development
5. Oil Separation by Centrifugation
Oil is separated from water and solids using:
- Three-phase centrifuges (oil, water, solids)
- Two-phase centrifuges (oil + wet paste)
Further centrifugation removes residual water. The oil is then stored in tanks for gravity-based settling and optional filtration.
6. Residual Oil Extraction
Leftover oil in the solid waste (pomace) is extracted using solvent-based recovery in specialized facilities. Some plants use the solid waste directly as fuel or fertilizer, showcasing circular economy practices—an aspect valued in food industry sustainability consulting.
7. Storage and Packaging
Once analyzed for quality, the oil is stored in nitrogen-filled stainless steel tanks. It’s then packaged in automated lines, sealed, labeled, and prepared for global distribution. Proper storage prevents oxidation and ensures long shelf life.
Global Olive Oil Production & Demand
- Global production: ~1.75 million metric tons annually
- Consumption: ~185 million metric tons annually
Production levels vary based on weather and rainfall, especially in dry-farmed olive regions. This creates year-on-year fluctuations, impacting global supply chains—a key concern in food business consultancy and supply chain planning.
Health Benefits of Olive Oil
- Rich in heart-healthy monounsaturated fats
- Contains powerful antioxidants
- Strong anti-inflammatory properties
- May reduce stroke risk
- Supports cardiovascular health
These health benefits make olive oil a valuable product in functional food consulting and food innovation strategies.
Conclusion
Olive oil extraction is a critical process in the food manufacturing industry, offering high-value output when guided by best practices. From harvesting to packaging, every step influences oil quality. Understanding this process is essential for food processing consultants, food technology consulting firms, and manufacturers aiming to produce premium olive oil with global appeal.
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