Several thousand years ago, kneading was performed by hand, using spherical stones. Present-day olive pressing is performed using a very similar method, by means of cold pressing with stainless steel crushers. Cold pressing method allows olive oil to keep its taste, colour and nutritional value.
Oil is separated from the pulp by means of centrifugation. This method yields oil after the first pressing. Neither temperature increase nor chemicals are used.
Centrifugation is followed by a delicate filtration process aimed at removing the sediment and producing extra virgin olive oil with acid level below 0.8 %.
Much like wine, there are no two identical olive oils. Each olive oil is a unique product of soil, climate, olive cultivar, age and processing method.
Ten kilograms of olives are necessary to produce one litre of Ol Istria.
Characteristics of the Best Olive Oil
The best olive oil is generally green in colour, but with no intense scent or flavor for it is usually a sign of rancidity. The best oil has no scent at all or else, it only has grassy or fruity notes. One of the desirable characteristics is piquancy or mild bitterness on the palate. Surely, piquancy must be harmonized with oil’s fruitiness.
We should prefer oil packaged in dark bottles or types of packaging that protects it from changes caused by exposure to light.
The oil is best used within 24 months from bottling.