Making of Olive Oil

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Making of Olive Oil:

Today,Malta is seeing a revival in olive oil production, and there are various brands and olive oil companies at the forefront of this surge in interest.  Maltese olive oil has a distinct, rich, fruity flavour and aroma on account of theIslands’ favourable climate and soil. 

Malta’s climate, with its long hot summers and mild cold winters, boasts the perfect conditions for olive tree growth.  Together with this climate, olive trees flourish best on limestone slopes and crags, growing in any light soil.  With regular and careful maintenance, and under these conditions, the olive tree should grow to eventually produce olives after about 5 or 6 years (albeit rather slowly).

Maltese olive oil is made from handpicked Maltese olives at maturity, best picked at the start of the season. Of course there are other ways to pick the olives: spreading a sheet beneath the trees and racking off the branches, or using a mechanical picker, the latter often preferred in commercial farms.  The olives need to be crushed immediately after the picking to ensure the highest quality and taste.  The crushing of the olives is under temperature-controlled conditions and in various stages. Firstly, the olives are washed and the leaves are removed.  The olives are then crushed into a paste by centrifuge force.  After this, blending and spinning mechanisms are used to separate the oil from the paste.  The result is the first cold pressing of pure olive oil.