Olive oil is a vegetable oil, primarily used to cook, which is extracted from the olive, the olive tree fruit. Almost a quarter of olive pulp is oil. For this reason, since ancient times, it was easily extracted by applying simple pressure using a primitive mill called almazara.
Oil is extracted from 6-8 month ripe olives, just when they have the maximum amount of oil, which is usually in late autumn. Olives are firstly pressured to extract their juice; oil quality greatly depends on the entire extraction process, from harvest to its subsequent storage. That’s why producers carefully monitor these steps. Olive oil quality is determined according to its organoleptic properties and free fatty acid contents.