The production of olive oil has basically not changed for the last centuries. On our farm the olives get picked over by hand to weed out unsound olives. To them in this way they don´t get squeezed - what the best prerequisite for a good olive oil is.
The best time for the olive harvest is depending on the desired character of the olive oil, in autumn to winter just before maturity.
After the washing the olives were mashed into a paste with a simple mortar and pestle. Extra virgin olive oil is the highest grade of virgin oil derived by cold mechanical extraction without use of solvents or refining methods. This preserves all the valuable ingredients of the ripeolives, which are crucial for the taste, smell, color and also the vitamin content of the oil.
Depending on the variety, you need about 5 -10 kilograms of olives for one liter of olive oil. On average, 50-70 kg of olives are harvested from an olive tree. A single tree therefore produces about 5 - 10 liters of oil per year.