The document details the process of extracting extra virgin olive oil from olives, emphasizing the importance of timing in harvesting and processing. It describes steps including washing, crushing, kneading, and extracting the oil using specialized machines. Additionally, it highlights the role of umbrialovers blog in promoting the region and thanks Frantoio Ronci for their hospitality.

1. How do we get the
Extra Virgin Olive Oil
from the fruit?
Slides and Pictures from UmbriaLovers
Thanks to Frantoio Ronci (Olive Mill) for the hospitality

2. The collection:
First of all you need to the olives
at the right point of maturity (November)
and them to the olive-mill within 24
hours from the collection, this
the fruits being damaged and the olive oil
coming out with defects.

3. A short walk... This is
where we put the olives
when arrived at the
mill, they go through
here and then here

4. The arrival of the olives
in the mill:
The olives are from the leaves
through an automatic suction pump
and then

5. Aaaahhh! Olives fall and
they pass through this
machine to be separeted
from the leaves. UUeee

6. The crushing
Now the olives are ready to be
. During the phase of crushing
the olive fruit is put into a machine that
into a mass composed of
shredded flesh and fragments of the pit.

7. Olives are inside this
machine
and they are “cut”
...Heeeeeelp

8. The Kneading
Then we have the process of kneading: the
dough is subjected to slow to break
the emulsions formed during the
crushing, forming bigger and bigger oil drops.

9. Olives are
stirred
result is:
oil, water, dought
Ring around the rosies,
A pocketful of posies...

10. The Extraction:
Finally we proceed to the extraction itself.
The emulsion is going through a special
that separates the solids from
the liquid pulp. This machine
the oil from the water present in the fruit
that will not be thrown, but used as a
fertilizer.

11. Rock and Roll
Let’s Centrifuge!
Let’s get some Oil

12. The oil obtained is
in special
metal containers in
the bottom of
which impurities,
naturally present
even after the
process, deposite
(this phase is called
the process of
).

13. UmbriaLovers is a blog about Umbria
(Italy). 2 locals that love the region and
tell about experiences and activities in
the Green Heart of Italy
http://umbrialoversblog.blogspot.com
Many thanks to Frantoio Ronci for the hospitality, the explanations and the tasting
www.frantoioronci.it