Traditional olive oil making has long been part of Mediterranean life, and that heritage still carries through today. While modern techniques have made production more efficient, the fundamentals remain much the same.
At its core, making olive oil is a simple process. It involves crushing the fruit, separating the oil from the water and solids, and allowing it to settle until it becomes clear and stable. But behind that simplicity sits generations of knowledge, passed down through families and communities across the Mediterranean.
From the Olive Grove to the Mill: What Happens First
Before any grinding begins, a few key factors influence the quality and character of the oil:
- Harvest timing: Earlier harvests tend to produce greener, more peppery oils, while later harvests bring softer, riper notes.
- Fruit condition: Healthy, intact olives are essential. Traditional producers relied heavily on careful sorting, as there was little opportunity to correct flaws later.
- Time to processing: Once picked, olives begin to lose freshness. Milling them quickly helps preserve their aroma and flavour.
Once the olives arrive at the mill, they are cleaned, sorted, and prepared. From there, the process is usually described in four main stages:
- Grinding
- Pressing
- Decantation
- Storage
The Step-by-Step Process of Making Olive Oil
Olive oil comes from the liquid stored within the cells of the olive. To extract it, the fruit is broken down into a paste, which is then separated from water and solid matter.
Step 1: Grinding
The aim of grinding is to break down the olive’s skin and flesh, releasing the small droplets of oil inside. Traditional stone mills were valued for their steady, consistent motion, producing a paste with the right texture.
The focus wasn’t speed, but achieving a paste that would later release its liquid more easily during pressing.
Step 2: Pressing
Pressing is often what people picture when they think of traditional olive oil making. The paste is spread onto fibrous discs, stacked, and pressed so that liquid is forced out.
This liquid — sometimes described as an “oily juice” — contains oil, water, and fine solids. The balance between pressure, layering, and paste thickness all affects the final result.
You may have come across the term “first cold pressed”. Originally, this referred to the earliest extraction carried out without heat and with minimal pressure, helping to preserve flavour and aroma.
Step 3: Decantation
Decantation separates the oil from water and solids using time and gravity rather than machinery. Because oil is lighter than water, it naturally rises to the top while heavier particles settle below.
Over time, a clear layer of oil forms above the sediment — something traditional producers would judge by sight, texture, and aroma.
Step 4: Storage
Once separated, the oil needs to be stored carefully to preserve its quality. At La Española, olive oil is kept in controlled stainless steel tanks to maintain its flavour and freshness.
For use at home, a few simple guidelines help:
- Store olive oil in a cool, dark place
- Keep bottles well sealed
- Avoid placing it near heat sources such as ovens or direct sunlight
Traditional Olive Oil Making vs Modern Methods
Modern production has introduced faster, more controlled ways of extracting olive oil, particularly when it comes to separating oil from water and solids.
In the past, mills were powered by animals such as mules or oxen, with stone presses and natural materials like terracotta or wooden casks used throughout the process. Today, much of this work is automated, allowing producers to control each stage more precisely.
What hasn’t changed is the underlying approach: create a paste, then separate the oil from the rest of the fruit.
What’s changed:
- Faster, more efficient processing
- Improved hygiene and consistency
- Greater control through modern equipment
What hasn’t changed:
- The importance of fresh, high-quality olives
- Careful handling throughout the process
- Proper storage to preserve flavour
Frequently Asked Questions About Traditional Olive Oil Making
How was olive oil traditionally made before modern machines?
The basic process hasn’t changed all that much. As today, it begins with washing and sorting the olives, then grinding them into a paste. This paste is pressed to release liquid, which is then left to settle so the oil separates naturally from the water and solids.
The main difference is how it was powered. Traditionally, mills were driven by animals such as mules or oxen, whereas modern production relies on mechanical systems.
What is olive paste in olive oil production?
Olive paste is the thick mixture created when olives are crushed. It contains pulp, skin, fragments of stone, water, and small droplets of oil, all of which are separated during the next stages of the process.
Why are fibre discs or mats used during pressing?
They help hold the paste in layers, allowing pressure to release the liquid more evenly while keeping most of the solids containe
What is decantation, and how does it work?
Decantation is a natural method of separation using gravity. Because oil is lighter than water, it rises to the top while water and heavier particles settle below.
Does traditional olive oil making always mean better quality?
Not necessarily. Quality still depends on factors such as the freshness of the olives, how they’re handled, and how the oil is stored.
Olive oil is extracted mechanically, without the use of heat or chemical solvents. While modern methods have improved consistency and efficiency, the aim remains the same: to preserve the flavour and character of the oil.