Olive oil is extracted by mechanically pressing whole olives. The traditional process involves cleaning the olives, grinding them into a paste, and then separating the oil from the solids and water through pressing or centrifugation. Modern extraction techniques include decanter centrifugation and selective filtration, designed to preserve the natural qualities of the oil while improving efficiency and yield. These methods ensure the production of high-quality olive oil with retained flavor and nutritional components.

Uses and Features:

• Olives and olive oil are widely used in culinary applications and traditional recipes.
• Olive oil is appreciated for its flavor and as a versatile ingredient in various food products.
• Olives contain natural compounds that contribute to their distinctive taste and aroma.
• Olives and olive oil are integral to many cultures and cuisines around the world.

Note:* These are not claims; kindly study and verify before processing