Olive Oil Production Processes
OliveOilsLand®
“Our OliveOilsLand® Branded Olive Oils, which are produced with cold pressing technique in our facility where the food safety standards are protected at the highest level and in stainless steel tanks not contact with air, feels pleasant in your palate with its unique taste”
CRUSHING GRINDING
Before crushing, olives are carefully cleaned and water contact is minimized to preserve their natural properties. Using advanced vertical decanters with a dehydration process, we protect valuable phenols and antioxidants during extraction. This method ensures healthier, higher-quality olive oil while also reducing wastewater, supporting environmentally responsible production.
LEAF AND TWIG PICKING WASHING
We deliver all orders on time while preserving the freshness and natural quality of our olive oils and table olives through proper packaging. In private label and OEM projects, we understand that production and shipment timelines are critical. Therefore, we carefully plan labeling, manufacturing, and logistics processes in advance to ensure smooth coordination and reliable delivery. We work both with exclusive distributors requiring regular shipments and with OEM partners who need fully organized production and export solutions.
DECANTER
Freshly harvested olives are immediately processed without delay. After cleaning and washing, they are crushed into paste and gently kneaded to allow the oil to surface, with timing adjusted according to olive variety and climate conditions. The paste is then separated in modern decanter systems, where oil, pomace, and black water are divided using centrifugal force. The extracted oil passes through a high-speed separator to remove sediments before being transferred to storage tanks.
MALAXATOR PROCESS
After crushing and sieving, the olive paste is transferred to the malaxator (kneader), where it is slowly mixed to allow oil droplets to combine. The kneading time varies depending on the olive variety and its chemical characteristics, typically ranging from 20 to 60 minutes. During this process, temperature is carefully controlled (22–25°C) to ensure true cold-press extraction. Once kneading is complete, the paste is pumped to the decanter to separate the oil from pomace and wastewater. From crushing to malaxation, olives and paste are protected from light, air, heat, and excess water to preserve quality and freshness.