A STEP-BY-STEP LOOK AT TRADITIONAL OLIVE OIL PRODUCTION IN LAKONIA
Why does it matter how olive oil is made?
Process often determines quality, and Greek olive oil is a reflection of the terrain, cultural discipline, and agrarian heritage that shape the production of Greek cuisine.
In Lakonia, oil production is a deliberate continuation of the way of life shaped by a near-reverential respect for nature.
Much like the foods that define Mediterranean culture, every step of the production process impacts the purity, flavor, and character of the oil. In Greek culture, this approach has been refined over several centuries, and the balance between tradition and modern precision contributes to whether an oil retains its freshness, low acidity, and distinctive taste—or loses them before it ever reaches the bottle.
Where Does Olive Oil Come From?
Olive oil comes from olives. They are the fruit of the olive tree, an evergreen broadleaf native to the Mediterranean region. Olives grow on their trees as small, oval drupes with a hard pit and can be eaten after they are cured. However, they are also grown for oil production.
The Olive Grove and Growing Conditions in Lakonia
Olive trees generally thrive in dry, sunny climates with well-drained soil, which is why southern Greece is well-suited for olive cultivation. In Lakonia, olive groves are planted on gently sloping land. The trees develop deep root systems that can withstand dry conditions. Additionally, the combination of low rainfall and porous soil helps them to focus their energy on fruit production. These growing conditions favor the production of olives with balanced oil content and relatively low water concentration.
Olive-Harvesting and Selection
In Lakonia, the olive harvest is timed for when the olives are green to early-ripe. At this stage, the resulting oil is more likely to be acidic and stable. At the grove, the olives being selected for oil production are chosen based on firmness, size, and quality because even the smallest defects can affect the oil quality during extraction.
Olives may be collected by hand or mechanical aids that can gently dislodge them without bruising. In either case, the harvesting methods are determined by what will most preserve the fruit's integrity. Once picked, they are kept in shallow, ventilated containers that can prevent the build up of heat and reduce the likelihood of premature fermentation.
How is Olive Oil Extracted?
After olives are harvested, they are taken to a mill where they are first cleaned and washed to remove leaves, stems, dust, and debris. The cleaned olives are then crushed into a paste using stone mills or modern stainless-steel crushers to break down the olive flesh and release the oil droplets inside the fruit. This paste is then slowly mixed in a process called malaxation, which allows the smaller oil droplets to combine into larger ones.
Once malaxation is complete, the paste is transferred to a centrifuge. The centrifuge spins the mixture at high speed to separate the oil from the water and solid components of the olive. The extracted oil is then collected and prepared for storage, while the remaining water and solids are removed.
In Lakonia, this entire process is carried out within the first one to four hours after harvest in order to preserve the freshness of the olives and ensure low acidity of the resulting oil.
How is Extra Virgin Olive Oil Made?
Typically, olive oil is made by extracting oil from olives through mechanical processes. However, extra virgin olive oil is produced under stricter conditions. It must be extracted solely by mechanical means, without chemical treatment, and at controlled temperatures that can preserve the characteristics of the natural oil. To be classified as extra virgin, the oil must meet specific quality standards, including low acidity and having no sensory defects.
Frequently Asked Questions on How is Olive Oil Made?
Does Olive Oil Expire?
No. Olive oil does not spoil like perishable foods. However, it may degrade over time and eventually lose its freshness, flavor, and nutritional quality.
How Long Does Olive Oil Last?
Properly stored olive oil typically can maintain good quality for about 18–24 months from harvest, depending on storage conditions and exposure to heat, light, and air.
Is Olive Oil Gluten Free?
Olive oil is naturally gluten-free, as it is made solely from olives and contains no grains or gluten-containing ingredients.
Is Olive Oil Flammable?
Olive oil is flammable at high temperatures, with a smoke point lower than many refined oils, meaning it can ignite if overheated.
Truly Greek Olive Oils: From Grove to Bottle
At Truly Greek, our olive oils are a reflection of the values and excellence of Lakonia’s olive-growing tradition.
The Truly Greek Premium 0.2 Extra Virgin Olive Oil is produced exclusively from Athenolia olives. Pressed within one to four hours of harvest, it achieves an exceptionally low acidity of 0.2 percent.
Truly Greek Classic Extra Virgin Olive Oil is crafted from Koroneiki olives, often referred to as the “queen of olives.” With a naturally low acidity of approximately 0.5 percent and a high polyphenol content, this oil delivers a more robust profile.
Both oils are cold-pressed and produced without additives or refinement, preserving the integrity of the fruit.
Truly Greek olive oils carry the legacy of Lakonia’s seasonal knowledge forward, offering a clear expression of how olive oil is made, and proving that method always matters.