The process getting olive oil to your table and in your recipes starts months or even years earlier, in a field in a warm climate. The preparation, planting, and growing of olive trees takes a lot of work on the part of growers and engineers. Once the harvest is ready, the olive crop is prepared for the next step – extraction. The olives are washed and then pressed to release the oil. The paste is then put in to a machine that rapidly spins the components to separate the oil from the other matter. The olives can be mashed a second time and separated to create a lower quality oil. The oil is processed according to its quality, and only certified extra virgin olive oil can be called as such from the first extraction done. We Olive offers many fine varieties of olive oil, as well as education about its use and recipes.
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