In case there are still doubts, extra virgin olive oil is one of the healthiest and most recognized oils worldwide. And this is so because of its multiple health benefits, among which its high levels of antioxidants and its high nutritional value stand out.
To obtain this oil, a mechanical process is carried out in which the liquid (oil) is extracted from the fruit (olive).
Its process begins with the collection of olives, which can be done by hand or with specific machines. This process must be done carefully so as not to damage the fruits.
After picking the olives, they are washed to remove any debris and dirt.
The next step is to crush the olives, to break the cells and thus release the oil from the shells and pulp.
The paste resulting from the olives is beaten and shaken, so that the oil is separated from the solid part of the paste. This process can be done in a traditional press or in a modern centrifuge.
From this point, this obtained liquid can already be called "oil", which is filtered to eliminate impurities, and stored in stainless steel or dark glass containers, so that it is protected from light and heat. oxygen.
The quality of the olive oil will depend on several factors, such as the variety of the olive, the soil or the production method. To guarantee this quality, the best olives must be selected and processed cold, so that all their nutritional properties and benefits are maintained.