Production
From Grove to Table: The Cold-Pressing Process
The journey of a single olive transforming into golden oil in the bottle — with its nutritional value intact.
6 min read
Quality olive oil begins long before the bottle — in the grove. At Pure Verda, every stage is managed meticulously to preserve the olive's natural value.
1. Harvest Time
When the olive is picked early — as its color begins to turn from green to purple — it carries the highest concentration of polyphenols and aroma. Early harvest means less oil but far higher quality. To avoid harming the tree, hand-picking or gentle methods are preferred.
2. Rapid Processing
To prevent oxidation, the harvested olives are brought to the facility and washed as quickly as possible (ideally within 24 hours). Olives left waiting lose quality.
3. Cold Pressing
The olives are crushed, pits and all, into a paste. This paste is kneaded below 27°C so the oil can be separated from the water and pulp. 'Cold pressing' refers to exactly this temperature threshold: because the heat does not rise, aroma, vitamins and antioxidants are preserved.
4. Separation and Resting
With the help of a centrifuge, the oil is separated from the water and pulp. The oil is then rested in stainless steel tanks, protected from light and air.
5. Bottling
Finally, the oil is filled into light-blocking bottles, ready to reach your table. Every step of this careful journey from grove to table is the guarantee of the purity in your glass.