Olive Oil...

Folks in the know have been drizzling, dipping, gulping and rubbing olive oil for thousands of years. The way we do it now is pretty much the same as in the old days. In the best oils the fruit is picked carefully and taken to the press as quickly as possible (less than 24 hours) to avoid oxidation, much like in wine production. Soft nets and rakes are used, any bruising from machinery or careless harvesting will again lead to oxidation. Avoiding these issues keeps the acidity low, the sign of high quality. The process is minimal, once picked the olives are crushed and cold pressed giving what is fundamentally a fruit juice to be enjoyed however you see fit.