Della Terra takes pride in the quality of our Oils. We thought it would be interesting to share how olives go from tree to bottle and the process involved.

The process of making olive oil typically starts with harvesting the olives from the trees in the Fall. This is usually done using handheld tools or specialized machines. There are several types of machines that are commonly used to remove olives from olive trees. One common machine is called a shaker, which is essentially a large vibrating platform that is placed at the base of the tree. The shaker vibrates rapidly, causing the olives to fall off the tree and onto the platform below.

Another type of olive harvesting machine is called a sweeper. This machine has a series of rotating brushes that sweep the olives off the branches and onto a conveyor belt or collection bin. Sweeper machines can be either self-propelled or pulled behind a tractor.

Lastly, there are hand-held tools such as rakes or combs that can be used to manually remove olives from the tree. These tools are generally only used for small-scale operations or for trees that are too small to be harvested with larger machinery.

Overall, the choice of harvesting method depends on factors such as the size of the orchard, the topography of the land, and the type of olives being harvested.

Once the olives are harvested, they are typically washed to remove any dirt or debris. Then, the olives are crushed using large stone mills or modern steel crushers to extract the oil.

After the oil is extracted, it needs to be separated from any remaining water or solid material in the paste.This is where racking comes in, and is typically done using a centrifuge or decanter. Once the oil has been separated from these impurities, it's usually filtered to remove any remaining particulate matter and it is bottled for distribution.

The requirements for Extra Virgin Olive Oil are quite important, and Della Terra takes great pride in our quality.

Making extra-virgin olive oil involves stricter guidelines and requirements than regular olive oil. Extra-virgin olive oil must be made from pure, cold-pressed olives without any heat or chemicals involved in the extraction process. It also has a lower acidity level and must pass certain taste and aroma tests to ensure quality. Regular olive oil, on the other hand, can be a blend of cold-pressed and processed oils, and may have a higher acidity level. Overall, extra-virgin olive oil is considered to be of higher quality and more desirable for culinary and health purposes.

Of course, there can be variations in this process depending on the specific methods used by individual producers.

However, many companies say their olives are grown organically but they are not certified organic. Della Terra takes pride in being a certified organic extra virgin olive oil.