{"id":2000004942,"date":"2026-10-23T08:13:42","date_gmt":"2026-10-23T08:13:42","guid":{"rendered":"https:\/\/frantoiocongedi.com\/in-the-name-of-olive-oil-where-does-new-olive-oil-come-from\/"},"modified":"2026-10-23T08:30:23","modified_gmt":"2026-10-23T08:30:23","slug":"in-the-name-of-olive-oil-where-does-new-olive-oil-come-from","status":"publish","type":"post","link":"https:\/\/frantoiocongedi.com\/en\/in-the-name-of-olive-oil-where-does-new-olive-oil-come-from\/","title":{"rendered":"In the Name of Olive Oil: Where Does New Olive Oil Come From?"},"content":{"rendered":"\n

October marks the beginning of one of the most eagerly awaited times of the year for those who live and work among the olive trees: the olive harvest. It is the time when months of care, attention, and work in the fields are transformed into a product that captures the aromas and flavors of our land.<\/p>\n\n\n\n

In Salento, the olive harvest is a tradition that is renewed every year, combining respect for nature with the most modern processing techniques. But how is extra virgin olive oil made<\/strong>? And what are the steps involved in producing high-quality oil?<\/p>\n\n\n\n

Let\u2019s explore together the journey from freshly harvested olives to the creation of new olive oil, through the key stages of production and the secrets to recognizing its finest qualities.<\/p>\n\n\n\n

When does the olive harvest begin?<\/h2>\n\n\n\n

The olive harvest can begin as early as October and continue over the following weeks, depending on the variety, weather conditions, and the fruit’s ripeness.<\/p>\n\n\n\n

There is no single date that applies to all olive groves: choosing the right time means striking the right balance between olive ripeness, oil yield, and the organoleptic characteristics of the final product.<\/p>\n\n\n\n

Olives can range in color from deep green to purplish, and even darker shades. This phase of color change, called veraison<\/em>, is one of the factors that help determine the optimal time for harvesting.<\/p>\n\n\n\n

Harvesting earlier or later can affect the sensory profile of the oil, altering its aromatic intensity, bitterness, and pungency. For this reason, the decision is made after carefully considering the characteristics of the olives and the desired outcome.<\/p>\n\n\n\n

For Frantoio Congedi, located in the heart of Salento, the harvest is the first step in a process that combines family tradition, a focus on raw materials, and technological innovation.<\/p>\n\n\n\n

From the olives to the mill: the secret is timing<\/h2>\n\n\n\n

Once harvested, the olives must be transported to the mill and processed as quickly as possible. Timeliness is essential to preserve the freshness of the raw material and limit the deterioration processes that could compromise the quality of the oil.<\/p>\n\n\n\n

The olives undergo an initial sorting and cleaning process, during which leaves, twigs, and other debris are removed. They are then washed to remove any traces of soil and impurities.<\/p>\n\n\n\n

This stage prepares the fruit for the actual processing, helping to ensure a clean product and preserve the characteristics of the raw material.<\/p>\n\n\n\n

At Frantoio Congedi, processing the olives within a few hours of harvest is part of the commitment to the freshness and quality of Apulian extra virgin olive oil.<\/p>\n\n\n\n

How Extra Virgin Olive Oil Is Made: The Stages of Production<\/h2>\n\n\n\n

The transformation of olives into oil involves a series of mechanical processes that extract the oil from the fruit.<\/p>\n\n\n\n

Each stage serves a specific purpose and helps define the aroma and flavor profile of the final oil.<\/p>\n\n\n\n

1. The pressing process: turning olives into paste<\/h3>\n\n\n\n

After cleaning and washing, the olives are fed into the crusher, where they are crushed into a paste consisting of pulp, skin, pieces of pit, and oil.<\/p>\n\n\n\n

This is the first stage in which the fruit’s structure is altered to allow for the subsequent release of oil.<\/p>\n\n\n\n

The quality of the raw materials and control over processing conditions are important factors in preserving the product’s characteristics.<\/p>\n\n\n\n

2. Kneading: to help the oil droplets blend together<\/h3>\n\n\n\n

The olive paste is transferred to the mixing tanks, special vats in which it is stirred slowly and in a controlled manner.<\/p>\n\n\n\n

During this phase, the small oil droplets in the dough tend to clump together, making it easier to separate them later.<\/p>\n\n\n\n

Kneading requires particular attention to timing, temperature, and exposure to air. In the case of cold extraction, the process must take place at a temperature below 27 \u00b0C, as defined by European regulations.<\/p>\n\n\n\n

Monitoring these parameters helps preserve the oil’s aromatic profile and its quality characteristics.<\/p>\n\n\n\n

3. Centrifugation: Separating the oil from the pulp<\/h3>\n\n\n\n

Once the kneading process is complete, the paste undergoes an extraction process that separates the oil from the other components.<\/p>\n\n\n\n

In modern processing plants, centrifugation takes advantage of the different densities of the components to separate the oil fraction from the solid residues and the vegetable water.<\/p>\n\n\n\n

The result is an oil that, after undergoing any separation and clarification steps required by the production process, can be stored under conditions best suited to preserving its characteristics.<\/p>\n\n\n\n

Extra virgin olive oil is obtained exclusively through permitted mechanical or physical processes, without the use of chemical refining.<\/p>\n\n\n\n

It is precisely the combination of these steps, together with the quality of the olives and the care taken during processing, that contributes to the creation of an extra virgin olive oil capable of expressing the character of its territory.<\/p>\n\n\n\n

New olive oil: aromas, flavors, and characteristics to discover<\/h2>\n\n\n\n

The arrival of the new olive oil is one of the most eagerly anticipated moments of the olive oil season. The freshly pressed oil can have a particularly fresh and lively flavor profile, with characteristics that vary depending on the cultivar, the ripeness of the olives, and the processing conditions.<\/p>\n\n\n\n

But how can you tell if an extra virgin olive oil is good?<\/p>\n\n\n\n

The scent: the first encounter with the oil<\/h3>\n\n\n\n

Sensory analysis begins with the sense of smell. A high-quality extra virgin olive oil can reveal fruity notes reminiscent of freshly cut grass, olive leaves, green tomatoes, or other fresh, plant-based aromas.<\/p>\n\n\n\n

The intensity and variety of these aromas depend on the olive variety and the production process. Not all oils have the same aromatic notes: it is precisely this diversity that makes tasting them so interesting.<\/p>\n\n\n\n

Bitter and spicy: two characteristics you shouldn’t be afraid of<\/h3>\n\n\n\n

On the palate, a good extra virgin olive oil may exhibit a bitter note and a spicy sensation of varying intensity.<\/p>\n\n\n\n

These characteristics are considered positive when they are in balance with the fruitiness and are free of sensory defects. They may be associated with the presence of natural phenolic compounds, including polyphenols, whose concentration varies depending on the cultivar, ripeness, and production conditions.<\/p>\n\n\n\n

Bitterness and spiciness are therefore not necessarily flaws; on the contrary, they can be distinctive characteristics of an oil with a bold flavor.<\/p>\n\n\n\n

A mild oil is not automatically of inferior quality, just as a very intense oil is not necessarily better. To evaluate it properly, one must consider the overall balance of its sensory characteristics and whether it meets the requirements for the extra virgin category.<\/p>\n\n\n\n

The quality of the oil also stems from caring for the land<\/h2>\n\n\n\n

Behind every bottle of extra virgin olive oil lies a journey that begins long before the harvest.<\/p>\n\n\n\n

The care of the olive groves, the timing of the harvest, the speed of transport, temperature control, and storage methods all contribute to the final result.<\/p>\n\n\n\n

In Salento, olive growing is an integral part of the culture and landscape. Producing olive oil means honoring this heritage, respecting the work of the land, and offering consumers a product that reflects the characteristics of the region from which it comes.<\/p>\n\n\n\n

Since 1917, the Congedi family has carried on this tradition, combining experience, a focus on raw materials, and innovation in production processes. It is a family history that continues to evolve with every olive oil harvest.<\/p>\n\n\n\n

Discover the extra virgin olive oil from Frantoio Congedi<\/h2>\n\n\n\n

Each new harvest brings with it aromas, nuances, and characteristics that make a vintage unique.<\/p>\n\n\n\n

From the freshly harvested olives to the extraction process, and on through to storage and bottling, every step helps define the identity of extra virgin olive oil.<\/p>\n\n\n\n

Frantoio Congedi invites you to discover Apulian olive oil through a tradition rooted in the Salento region that, since 1917, has combined experience with a commitment to quality.<\/p>\n\n\n\n

Discover our selection of extra virgin olive oil from Puglia<\/strong> and let yourself be guided by the aromas and flavors of our region.<\/p>\n\n\n\n

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