Little… secrets

The quality of the olive oil depends on many factors. Some of them are listed below.

Olive oil storage

Olive oil should be stored in corrosion-resistant containers, in cool and shady areas. Room temperature should be between 15o C and 20o C.

Crop Transportation

Transporting the crop in small crates, allows for better aeration. This method also prevents crop crushing, preserving the crop in its state at the time of collection.

Grinding temperature

High temperatures change the organoleptic properties of olive oil. Extremely low temperatures call for more malaxation time, which leads to olive oil oxidation. Temperatures of around 20o C are recommended.

Crop collection

The crop under goes a great deal of stress during the collection process. The use of non-mechanical means (such as rakes) help minimize crop abuse.

Grinding time

Olive crop should be taken to the little olive press as soon as possible. Grinding on the day of collection produces the best results.