How Extra Virgin Olive Oil Is Made

Olive harvest timing varies by country, climate, altitude, and olive variety, and it plays a major role in shaping the oil's final character. Earlier harvests tend to produce greener oils with more bitterness and pepperiness, while later harvests often yield softer, rounder flavours.

In Albania, the olive harvest typically runs from late October through November and can extend into December, depending on the region and the season. Producers base the timing of the harvest on the condition of the fruit rather than the calendar alone. Healthy olives picked at the right moment provide the best balance of flavour, freshness and structure.

Once harvested, olives must be handled gently and taken to the mill promptly. If they sit too long, especially when warm or bruised, fermentation and oxidation can begin. These changes can lead to
flavour defects that prevent the oil from qualifying as extra virgin.

At the mill, olives are first cleaned to remove leaves, twigs and other debris. They are then crushed into a paste, including the flesh, skin and stone. This process breaks the olive cells and releases the tiny droplets of oil contained within the fruit.

The paste is then slowly mixed in a process known as malaxation. This allows small oil droplets to coalesce into larger ones that can be separated more easily. Malaxation is one of the most sensitive stages of production, as both time and temperature influence aroma, texture and overall balance.

Time affects flavour at every stage. Delays between harvest and milling increase the risk of oxidation and fermentation. Excessive mixing or high temperatures during malaxation can cause aromatic compounds to evaporate, leaving the oil flat or heavy.

Well-run producers prioritise speed and precision, even if it means producing less oil overall. Sacrificing yield for quality is one of the defining characteristics of extra virgin olive oil made with care.

Cold pressed is a term associated with older production methods that used physical presses to extract oil. While the phrase is still widely used, most modern extra virgin olive oil is now cold extracted rather than pressed.

Cold extraction typically uses centrifugation to separate oil from the olive paste. This allows better temperature control, faster processing and cleaner separation, reducing exposure to oxygen.

Both terms are intended to signal low-temperature production, but cold extraction is generally the more accurate description of how high-quality extra virgin olive oil is made today.

After malaxation, the olive paste is spun to separate the oil from water and solid matter. The freshly extracted oil may appear cloudy at this stage due to tiny particles of olive flesh and natural moisture.

Cloudiness is not a defect and often indicates freshness. Some producers filter the oil to remove these particles, while others allow it to settle naturally before bottling. Both approaches can yield excellent extra virgin olive oil when handled carefully.

Once extracted, protecting the oil is the priority. Light, heat and oxygen are the main causes of quality decline, so the oil is typically stored in sealed containers, often stainless steel, in cool, dark conditions.

Good storage slows oxidation and helps the oil retain its flavour and aroma. Care taken at this stage directly affects how the oil tastes weeks and months later, not just when it is freshly made.

Not all mechanically extracted olive oil qualifies as extra virgin. Extra virgin is a defined grade with strict chemical and sensory standards.

To be labelled extra virgin, an olive oil must meet recognised standards for freshness and purity and be free from flavour defects. Sensory evaluation confirms the oil's positive characteristics, such as fruitiness and balance. If defects such as rancidity, mustiness or fermentation are present, the oil cannot be classified as extra virgin.

The way extra virgin olive oil is made has a direct impact on its flavour, how it behaves in cooking and how long it stays fresh. Oils made from carefully harvested olives, milled quickly and extracted at low temperatures, tend to have clearer aromas, better balance and more structure on the palate.

These differences are most noticeable in everyday food. A well-made extra virgin olive oil enhances salads, vegetables, beans, eggs and simple dishes, while poorly handled oil often disappears or makes food feel greasy. Careful production also supports shelf life, meaning the oil tastes better throughout the time it is actually being used.

Extra virgin olive oil is not improved by processing. Its quality comes from respecting the fruit and protecting what it naturally contains at every stage of production.