For farmers
Olive Oil Yield: How Much Oil Do 100 kg of Olives Give?
Contents
Olive oil yield is the amount of oil you get from a given quantity of olives. It is the first question farmers ask when they bring olives to our mill: “How much oil will 100 kilos give?” The short answer is usually 12–20 litres per 100 kg of olives. The full answer depends on the variety, the harvest time, the rain and how the olives are milled.
In short
- 100 kg of olives usually give 12–20 litres of oil (about 11–18 kg).
- You need roughly 5–8 kg of olives for 1 litre of oil.
- Early-harvest olives give less oil, but better oil; ripe olives give more oil, but less aroma.
- After heavy rain the yield drops, because the fruit holds more water.
- Olives milled within 24 hours keep their quality and value.
How to calculate olive oil yield
Yield is usually expressed as a percentage, meaning kilos of oil per 100 kg of olives:
Yield (%) = kg of oil ÷ kg of olives × 100
Since one litre of olive oil weighs about 0.915 kg, litres are calculated by dividing the kilos by 0.915. Example: 350 kg of olives with a 16% yield give 56 kg of oil, or about 61 litres.
| Yield | Oil from 100 kg of olives | Olives for 1 litre of oil |
|---|---|---|
| 12% | 12 kg ≈ 13.1 litres | ≈ 7.6 kg |
| 14% | 14 kg ≈ 15.3 litres | ≈ 6.5 kg |
| 16% | 16 kg ≈ 17.5 litres | ≈ 5.7 kg |
| 18% | 18 kg ≈ 19.7 litres | ≈ 5.1 kg |
| 20% | 20 kg ≈ 21.9 litres | ≈ 4.6 kg |
Keep two figures apart: the mill yield, which is the oil you actually take home, and the oil content of the fruit, which is measured in a laboratory. Depending on variety and ripeness, an olive is very roughly 15–30% oil by fresh weight, but no mill can extract all of it; a small part always stays in the pomace.
What affects olive oil yield
1. Variety
Kalinjot, Albania's most widespread olive for oil, has small fruit that is rich in oil and is known for a good yield. Large-fruited varieties such as Kokërrmadh i Beratit are used mostly for the table and give less oil per kilo. More in Kalinjot olive oil and Albanian olive varieties.
2. Ripeness and harvest time
Oil builds up in the fruit during the autumn. Green, early-harvest olives give less oil, but oil that is more aromatic and richer in polyphenols. Fully ripe olives give more oil, but softer and less stable. Most quality producers pick when the olives start to turn from green to violet. See when to harvest olives for better oil.
3. Water in the fruit
After heavy rain the fruit absorbs water and the percentage of oil drops, even though the oil in the fruit does not disappear. When the weather allows, waiting 2–3 dry days after a downpour improves the yield.
4. Fruit health
Olives damaged by the olive fly or fallen to the ground lose weight and give oil with higher acidity. Protecting the grove is part of the yield; read our guide to olive tree diseases and pests.
5. Storage before milling
Olives kept for days in plastic sacks heat up and ferment. Carry them in ventilated crates and bring them to the mill within 24 hours of picking.
6. Mill technology
Crushing, the length and temperature of malaxation and separation in the decanter all affect how much oil is extracted. Warmer malaxation can extract a little more oil, but it damages the aroma and the polyphenols. At the Shkrela mill, malaxation is temperature-controlled and kept below 27 °C, because oil quality is worth more than an extra percentage point of yield.
7. Leaves and dirt
Leaves, twigs and soil are weighed together with the olives but give no oil. Clean olives make the weighing fairer and the oil cleaner.
High yield or quality oil?
Maximum yield and maximum quality rarely go together. Picking very late and malaxing warm increase the quantity but lower the value of the oil. For farmers who sell oil, low-acidity extra virgin oil often makes up for a few litres less per 100 kg, because it fetches a better price and sells more easily.
How to get more quality oil from your olives
- Pick at optimal ripeness, not too late.
- After heavy rain, if you can, wait 2–3 dry days.
- Use nets and ventilated crates; never keep olives in plastic sacks.
- Keep olives picked up from the ground separate from those picked from the tree.
- Bring them to the mill within 24 hours.
- During the year, look after olive tree pruning and balanced fertilizing.
Selling olives or oil to the Shkrela mill
If you grow olives in the Fier area, the Shkrela mill in Rreth Libofshë buys whole olives and olive oil from local growers. Prices depend on quality and on the season's market, so we agree them before you deliver.
- Contact us by phone or WhatsApp for the day's price and reception hours.
- Bring the olives in clean crates, without leaves or soil, as soon as possible after picking.
- Weighing and quality checks take place at reception, in your presence.
You will find our address and phone number on the contact page.
Frequently asked questions
How much oil do 100 kg of olives give?
Usually 12–20 litres. Early-harvest olives or olives picked after rain give less; well-ripened olives of an oil-rich variety can give more than 20 litres.
Why is the yield lower early in the season?
Because green fruit still holds less oil and more water. In return, early-harvest oil is more aromatic and richer in polyphenols.
Does rain affect olive oil yield?
Yes. After heavy rain the fruit holds more water and the oil percentage drops for a while. After a few dry days the yield recovers.
How many kilos of olives make a litre of olive oil?
About 5–8 kg, depending on the yield. At a 16% yield you need roughly 5.7 kg of olives for one litre of oil.
How much oil does one olive tree produce?
It varies enormously with the tree's age, size and irrigation and with the year. A mature traditional tree often gives 15–40 kg of olives, which at a 15% yield means roughly 2.5–6.5 litres of oil.
