Extraction Methods of Olive

The core process of extracting olive oil has remained largely unchanged for millennia: harvesting the fruit, crushing it into a paste, and separating the oil from the solids and water. Historically, this was achieved through stone grinding and hydraulic mat pressing. Olives were crushed by revolving millstones, and the resulting paste was spread onto woven mats. These mats were stacked and squeezed in a press, allowing the liquid to run off into basins where the oil was manually skimmed from the surface after settling.

In modern commercial production, the traditional batch-based pressing has been largely superseded by continuous centrifugation systems. After being cleaned and washed, olives are crushed using stainless steel hammer mills or rollers. The paste then undergoes malaxation—a critical step where it is slowly churned at controlled temperatures (ideally below 27-30°C for "cold extraction") to encourage oil droplets to coalesce. The oil is then separated from the pomace and vegetation water using high-speed industrial decanters and vertical centrifuges. Latest advancements include the use of nitrogen-controlled atmospheres during malaxation to prevent oxidation, and the integral method, which involves removing the pits before extraction to produce a less bitter, higher-quality oil.

The Olive note, characterized by its oleaginous, green, and subtly savory texture, is a sophisticated ingredient in modern perfumery, often used to evoke the sun-drenched, rustic landscape of the Mediterranean. Unlike volatile citrus notes, Olive provides a unique depth and unexpected freshness, functioning primarily as a heart or base note to stabilize and enrich a composition. Its application signals a movement toward abstract, naturalistic scents that move beyond traditional sweet or sharp fragrance categories.

• The note can be found in niche and artistic fragrances, such as A Grove by The Sea by Arquiste (2024), which likely uses the Olive note to enhance a sense of place and natural scenery.
• Similarly, 201 Ulivo by LabSolue suggests an Olive-centric focus, highlighting the pure essence of the olive tree (ulivo being Italian for olive tree) in a unisex composition.
• The inclusion of Olive in fragrances like Vivacite(s) de Bach and To Bring You My Love demonstrates its versatility, where it may be used to provide an earthy, green counterpoint to other notes.

While the Olive note is not a historical cornerstone like Bergamot or Rose, its contemporary prominence reflects perfumers' desire to create complex, naturalistic, and evocative textures. When combined with fig leaf, aromatic herbs, or woody bases, the olive creates a green, slightly bitter dimension, lending an air of refinement and unexpected savory interest to the final scent profile. This characteristic complexity is what makes it a prized element in high-end, modern compositions.

The seasonality of the olive tree is defined by a life cycle that begins with a brief blossoming in the spring, typically marked by delicate white flowers, followed by a crucial growth phase throughout the summer where the fruit gradually develops. The harvest primarily occurs during the autumn and winter months, generally spanning from October through February, though the precise timing depends on the desired oil profile and geographical factors. Early harvests between mid-October and mid-November yield vibrant, peppery oils rich in antioxidants, while the traditional peak harvest in November and December produces a more balanced, versatile oil. By January and February, the olives reach full maturity, resulting in a higher oil yield with a much milder, buttery flavor profile before the trees enter a period of rest.