Menu
Enjoy the best olive oil, produced in the South of Albania and brought to you with care. The oil is 100% natural and of high quality. It can be used in a variety of dishes, starting from salad and continuing with other cooking.
The process of preparing olive oil involves several key steps, from harvesting olives to extracting and bottling the oil.
Here’s a detailed overview of each stage:
1. Harvesting Timing:
Olives are typically harvested in late fall to early winter when they are ripe.
Method: They can be picked by hand or using tools like rakes or nets to collect the fruit from the ground.
2. Cleaning Sorting:
Leaves, twigs, or damaged olives are removed.
Washing: Rinsing the olives thoroughly with water to eliminate dirt and debris.
3. Crushing
Mashing: The cleaned olives are crushed into a paste using a stone mill or mechanical grinder.
This releases the oil contained within the olive cells.
4. Malaxing
Mixing: The olive paste is gently mixed for about 20-40 minutes.
This process allows small oil droplets to coalesce into larger ones, making extraction easier.
5. Separation
Extracting Oil: The oil is separated from the paste.
This is done using a traditional hydraulic press or a modern centrifuge, which efficiently separates oil from water and solids.
6. Decanting Settling:
The extracted oil is left to sit so that any remaining water and solid particles settle at the bottom.
Separation: The clear oil is carefully decanted from the sediments, ensuring a purer product.
7. Bottling Storage:
The oil is transferred into clean, dark glass bottles to protect it from light and air, which can degrade its quality.
Labeling: Bottles are often labeled with the type of oil and production date for reference.
8. Enjoying
Use Fresh: Fresh olive oil is best used within a year for optimal flavor and health benefits.
It can be used in cooking, dressings, or as a finishing oil for various dishes.
Olive oil has a rich history that dates back over 6,000 years, originating in the Mediterranean region, particularly in areas like Crete and the Levant. The olive tree, revered for its resilience and longevity, was integral to ancient civilizations.
The Greeks and Romans used olive oil not only for cooking but also for religious rituals, personal care, and as a source of light. In Greece, olive oil was a symbol of peace and prosperity, while in Rome, it was a staple in both cuisine and commerce. Also in Illyria, the cultivation and the trade of the olive oil was wide spread.
During the Middle Ages, the production of olive oil spread throughout Europe and North Africa, adapting to local cultures and cuisines. The introduction of oil presses revolutionized extraction techniques, enhancing quality and production.
In the 20th century, olive oil gained global popularity, especially as health benefits were recognized, leading to increased production and consumption worldwide. Today, it remains a cornerstone of Mediterranean diets and a celebrated ingredient in culinary traditions across the globe.
Olive oil’s significance extends beyond culinary uses; it has long been intertwined with cultural and economic practices. In ancient Greece, olive oil was used as a prize for athletic victories, symbolizing achievement and honor. The tree itself was associated with Athena, the goddess of wisdom, and its oil was believed to possess healing properties.
The Romans further popularized olive oil, establishing extensive trade networks that allowed it to spread across Europe. They created sophisticated production techniques, including the use of the first mechanical presses, which greatly improved extraction efficiency.
Olive oil is a cornerstone of Mediterranean cuisine and is celebrated for its versatility and flavor-enhancing properties. Its rich, fruity profile can vary widely, influenced by the olive variety, region, and production method. In cooking, olive oil serves multiple roles: it can be used for sautéing, frying, roasting, or as a base for dressings and marinades.
Its ability to withstand moderate heat makes it ideal for a variety of dishes, from vegetable stir-fries to hearty stews. When drizzled over finished dishes, it adds a final touch of richness and depth, elevating flavors in salads, pasta, and grilled meats.
Beyond cooking, olive oil is also cherished for its ability to enhance raw dishes. It is often used in dressings for salads, combined with vinegar or citrus to create vibrant, zesty flavors. In Mediterranean culture, it is common to dip fresh bread into high-quality extra virgin olive oil, often accompanied by herbs, spices, or balsamic vinegar, showcasing its distinct taste.
Additionally, olive oil is a key ingredient in many traditional recipes, such as hummus, tapenade, and various sauces, where it contributes both flavor and texture. With its numerous culinary applications and health benefits, olive oil remains a beloved and essential ingredient in kitchens around the world.