Production & origin
Inside the Olive Oil Mill: From Olive to Bottle in 24 Hours
Contents
The quality of olive oil is decided at the mill, within a window of a few hours. Anyone who delays processing by two days loses what the grove gave them. Here is what happens at an olive oil mill, step by step.
1. Reception and cleaning
The olives arrive in crates, not sacks, because sacks squash the fruit and start fermentation. At reception the leaves and twigs are removed, then the fruit is washed with cold water to remove dust and soil.
2. Crushing
The whole fruit, stone included, is ground into a paste. The stone is not waste: it contains antioxidants and affects the stability of the oil.
3. Malaxation
The paste is turned slowly for 30–45 minutes so that the tiny droplets of oil merge. The temperature is kept below 27°C. This is where “cold-pressed” is earned: heat increases the yield but destroys the aroma and the polyphenols. We choose the lower yield.
We explain the technical reasons in our article on cold pressing.
4. Centrifugal separation
The paste goes into a decanter, where centrifugal force separates three phases: the oil, the vegetation water and the pulp. The process is mechanical, with no solvents and no chemical additives.
5. Storage
The oil is moved into sealed stainless-steel tanks in a cool, dark environment. The tanks are kept full to minimise contact with air. The oil stays here until bottling, because the glass is only filled at the moment of packing.
6. Analysis and bottling
Every batch is analysed in a laboratory before bottling: acidity, peroxides and other indicators. Only after the results does the oil go into dark glass bottles, labelled with the batch code.
Why the 24 hours matter
From the moment of picking, the fruit starts to degrade. Enzymes get to work, the temperature inside the crate rises and the acidity climbs. Processing within 24 hours keeps the acidity below 0.5% and preserves the aroma of fresh fruit. That is the difference between a premium oil and one that simply passes the legal standard. Read what acidity tells you.
Frequently asked questions
Where is the Shkrela Olive Oil mill?
In Fier, with groves in the Myzeqe area and the hills of Ardenica.
How many kilos of olives make a litre of oil?
About 5–6 kg, depending on the variety, the harvest time and the processing method.
Can the mill be visited?
Visits are arranged in advance, especially during the harvest season.
Read more on our company page or contact us.
