For farmers
Olive Oil Mill in Fier: How Olives Are Pressed
Contents
If you have an olive grove and are looking for an olive oil mill in Fier, you want two things: quality oil and a good yield. Quality depends heavily on what happens between the harvest and the pressing. Here is how the process works.
The steps of cold pressing
- Reception and weighing: each grower’s olives are weighed and recorded.
- Washing and leaf removal: leaves and dirt are removed.
- Crushing: the olives are ground into a paste.
- Malaxation: the paste is stirred slowly at a controlled temperature so the oil droplets merge.
- Separation: the oil is separated from the water and the olive solids.
- Storage: the oil is kept away from light and air in clean containers.
Cold pressing means the temperature is kept low (below 27°C) to preserve the aroma and the polyphenols.
How quickly should olives be pressed?
The sooner, the better. Olives left for days in closed sacks or crates start to ferment and their acidity rises. Our standard is to press within 24 hours of picking.
How to prepare your olives for better oil
- Pick when the olives are turning from green to reddish, not when they are overripe.
- Use ventilated crates, not closed sacks.
- Do not overfill the crates, so the olives are not crushed.
- Remove olives that have fallen to the ground or are damaged.
- Bring your harvest to the mill as soon as possible.
Frequently asked questions from growers
These are the questions growers ask us before the season.
How much oil does a kilo of olives give?
The yield depends on the variety, ripeness and the year’s weather. It is often around 10–20% oil. For figures based on your own olives, ask the mill.
Can I take my own oil home?
At many mills the grower takes home the oil pressed from their own olives. Confirm how weighing and registration work before you start.
When should I book?
As early in the season as possible, especially for the busiest harvest weeks. Contact the mill before you start picking.
Why press your olives at a careful mill
A good mill gives you transparency: you know how many kilos you brought and how much oil you got. Clean equipment and controlled temperatures make the difference in taste. Shkrela is based in the Fier area, near Libofshë, and works with a family tradition of more than 25 years. Learn more on our company page.
Have olives and want to book a pressing slot? Contact us for details and times.
