The production of olive oil can be carried out using two different techniques: artisanal and modern. This occurs mainly in the Mediterranean region, where the climatic characteristics are favorable to the cultivation and planting of the olive tree.
Traditionally, the olives are washed and go through the milling process after harvesting. Later they are crushed, forming an oily paste. This paste enters an auger for heating and the release of oil begins. Subsequently, it is placed on seiras, pressed and the oil is released in its entirety. This entire process is mechanical and heated by hot water, using a wood-fired boiler.
Nowadays, the production of olive oil is mostly done through modern technique. This practice combines pressure and temperature to produce the oil, using electricity as a motor element. The entire procedure is routed through a line made up of motors, augers, and mills. The temperature of the olive paste is kept below 27 ° C in order to preserve the beneficial compounds of the oil, thus guaranteeing its quality.