Olives to oil - an age-old process

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The pomace is moved outside to passively decompose to be used as part of next year’s compost, and the oil and water mixture moves into a final separator that sheds the vegetative water and pours forth the oil into a waiting funneled container.

A ton and a half of fresh fruit might produce 50 gallons of oil. “We do not filter our olive oil; we put it into drums, totes, 5-gallon containers, one-gallon containers and allow it to settle naturally. Ideally we put the oil into stainless steel containers or fustis; the sediment goes to the bottom and we will decant to get rid of it. Then we bottle in February. We do not recommend bottling in clear bottles; light is the enemy of olive oil.”

Terra Sávia’s customer base of 150 clients come from Santa Clara County, the hills of Chico, Napa, Sonoma, Mendocino, Marin, Lake and Humboldt. The season will continue through December when they will make their Meyer lemon olive oil with fresh lemons.
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