Favvas Gourmet | Austria
HOW THE OLIVE BECOMES OIL
There are several kinds of olives in greece. One of the favorites are Koroneiki and Athinolia.
In the different phases of ripeness the olives change their colour from green to purple an then gets black. The quality characteristics depend on the phase where the ripe olives are harvested. Olive oil made of green until purple olives has a great amount of phenol and aromates and has an intensive fruity and flavorsome taste.
The species of olives used for FAVVAS OLIVE OIL are Koroneiki and Athinolia.
Our proudly cherished olive tree which is more than 600 years old and has been owned by our family for many generations.
This olive species is one of the most popular in Greece. 60% of the whole olive oil production is made of Koroneiki olives. It is not very big and ripes quite early - from october to december. The weight varies from 0,3 until 1,0 grams and its lengths from 12 to 15 milimeters. Altough the Koroneiki tree does not need any special care and is not affected by low temperatures in winter time it provides us with finer olives for our oil production.
This species takes longer to ripen and the harvest takes place by the end of december until beginning of january. The Athinolia olive is medium sized with an oval shape. The weight varies from 2,2 to 2,9 grams and the lengths from 7,5 to 25 milimeters. Olive oil from the Athinolia has a fantastic quality an has a low viscosity. The production process from high quality extra native olive oil is comprehensive.
Olives meet Mill stones: the pressing
The olives are spred on the bottom of the oil mill where the coned and motorized cylinders will chop them. The duration of the grinding depends on the amount of olives at one time but never takes longer than six minutes. The bulk produced that way will be piled in between the oil press baskets which are located one upon the other. With high pressure the mix of oil and water will be gained. After a good rest the two components will separate: on top the oil will float and on the bottom will be the water from the pressed olive. The traditional way of pressing with big mill stones will garantuee that the olives will not be heated. In a continious procedure the olives will run through the following steps:
First all impurities such as leaves will be removed then the olives will have a water bath. In a hammer mill or a grinder respectively a cutting unit the olive will be chopped with the pit. The paste like bulk will be stirred so the small oil drops can merge. With a centrifugal the liquid will be separated from the firm bulk and the oil will be gained from the olive juice. In order to separate them better cold water will be added. If you would add warm water you would get more oil but then it would not be extra native any more.
The freshly pressed oil is gras green and hazy and not ready for the market yet. It needs to be stored for a few weeks so the suspended particles can settle.
Out of the residues of the press and centrifugal you could gain oil with improved methods.
The highest temperature of the olive bulk while pressing is 28 degrees celcius.