The company we visited is located in a small town in the south of Sicily. In this area there are many olive trees and there is a great production of olive oil.
The Italian team is going to show you all the steps to produce olive oil, that is one of the main productions of our land and it is well known all over the world for its superb taste.
Olives are harvested in the autumn and winter . Green olives are picked at the end of September to about the middle of November. Blond olives are picked from the middle of October to the end of November and Black olives are collected from the middle of November to the end of January or early February. Most olives today are harvested by shaking the boughs or the whole tree. Another method involves standing on a ladder and "milking" the olives into a sack tied around the harvester's waist. Another method uses an electric tool, the “oliviera”, that has large tongs that spin around quickly, removing the fruit from the tree.
Olive oil is a fruit oil obtained from the olive ( Olea europaea ; family Oleaceae ), a traditional tree crop of the Mediterranean Basin . It is commonly used in cooking , cosmetics , pharmaceuticals , and soaps and as a fuel for traditional oil lamps .
Olive oil is used throughout the world, but especially in the Mediterranean.Over 750 million olive trees are cultivated worldwide, 95% of which are in the Mediterranean region.
Different kinds of olives La Biancolilla L’Ogliarola Messinese La Cerasuola La Nocellara del Belice La Moresca La Nocellara Etnea La Tonda Iblea La Santagatese Sicily produces differend kinds of olives more than any other Mediterranean country
From the fruit to the bottle 100 kg of olives make 20 kg of oil
Olive oil production Company in Sicily
First step of the production
The oil production starts here, in this machine called “tramolina di carico”, where the olives are put inside. They go through the machine and into a wagon.
This is the wagon that carries the olives to another special machine in order to clean them from their leaves.
Here the olives are washed with jets of warm water and sent to a machine called “tranciatore a martello” where a hammer crashes the stones of the olives.
Through steel pipes the olives are sent in the “coclea”, where a turning spiral smashes them creating a paste.
Fifth step This machine is called “Decanter” or separator with orizontal axis. It separates the oil in two parts: the oil that still contains water from olive residues. This is a separator with vertical axis that separates the good oil from the water it contains.
Containers These are steel containers that perserve the oil produced by the company. These containers are used to perserve the olives
This is an old oil millstone, used in the past to crash olives .
The UE produces the 80% of olive oil in the world. Spain, Italy, Greece, Portugal are the major producers in Europe, but there are also Tunisia, Turkey, Syria and Morocco. The olive oil is very precious in the countries that have an old tradition in planting olives. In the UE the major consumers of olive oil are Italy (40%), Spain (30%), and Greece (14%), France (5%), England (2%) and Germany (2%)