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How To Make Extra Virgin Olive Oil

Albertina Roca
  |   July 19, 2016   |  

Extra virgin olive oil is made by crushing fresh olives by mechanical means and extracting the juice. The olives must be fresh, from the current harvest, and those olives must be ripe and in good condition.

First, the harvest. The olives are first hand picked using a net and a plastic rake or wooden stick. The olive harvest happens during the fall, right before the colder weather sets in. The olives are then washed, and stored in crates at the mill, known as frantoio in Italy. The whole process must happen at low temperatures, which is called cold-pressing, so it’s important that the mill is kept cool, and that they olives are not exposed to the heat.

In the mill, the olives are first washed, then ground. The grinding must be slow , which makes for uniform oil. Then the ground olives are pressed between two stones, which separates the olive juice into oil, vegetable water and pomace, the latter ejected. There is further separation by centrifuge, which removes the water from the oil, and finally all that remains is yellow-gold olive oil.

This method is called the first pressing, which is the process that makes all extra virgin olive oil.

After the pressing, the extra virgin olive oil is stored in steel vats and left to decant for several weeks before being sent to bottling. Before the final bottling stage, the olive oil is tested to see if it passes the taste test. Extra virgin olive oil should have a very pungent olive taste, with piquant peppery notes and a distinct fruitiness. This intensity is a testament to the high amount of properties and antioxidants that are so prized in this liquid gold.

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Albertina Roca

Copywriter & Certified Cheese Addict

Meet Albertina, a seasoned food writing wordsmith and marketing creative split between the sizzling vibes of Miami and the charming streets of Buenos Aires. With a solid 20 years in the traditional and digital advertising world for the gourmet food industry, she’s mastered the art of making words as mouthwatering as the dishes they describe. She’s proudly been part of the Gourmet Food Store family (and its brands) since its very beginnings, and what a fun, flavor-packed journey it has been!


Albertina's journey in copywriting is marked by a passion for creativity and a knack for connecting with audiences. Her expertise spans SEO-driven content that boosts visibility, engaging social media strategies that spark conversations, persuasive advertising campaigns that captivate, and heartfelt storytelling that resonates deeply.


With a diverse portfolio spanning numerous articles, blogs, and captivating content pieces, Albertina has left her mark on the industry. From informative guides to persuasive sales copy, her work not only informs but also inspires action.

Education and Background

Her journey began at Rutgers College, where she studied in History and Political Science, with a minor in English Lit. She honed her craft at The Miami Ad School in South Beach, where creativity and copy collided under the South Florida Sun. From the neon streets of South Beach to the tango beats of Buenos Aires, her pen dances with the rhythm of whatever gastronomic tales she gets to write at the time.

Currently savoring life in Buenos Aires, Argentina, she’s bilingual in English and Spanish, an avid reader, and cheese addict.

Her writing? Seasoned with creativity, spiced with experience, and garnished with a dash of wit.

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