The Art and Science Behind OLYFO’s Olive Oil Extraction

At OLYFO, producing a high-quality Tunisian extra virgin olive oil is a tradition. The process begins with early, careful harvesting and gentle, modern milling. Cold extraction preserves rich flavor, aroma, and antioxidants for exceptional quality. Let’s dive into OLYFO’s extraction process.

From grove to mill

At OLYFO, producing high-quality extra virgin olive oil is a tradition rooted in Tunisia’s rich olive-growing heritage and enhanced by modern technology. The journey begins in carefully maintained groves across regions like Kairouan and Zaghouan, where olive trees thrive under the Mediterranean sun and benefit from sustainable farming practices that respect the soil and environment. OLYFO’s farmers regularly monitor the trees, allowing the olives to ripen naturally and reach the optimal stage of maturity typically between green and purple balancing aromatic intensity, bitterness, and polyphenol content with good oil yield. When the time is right, olives are handpicked to preserve their integrity, avoiding bruising and oxidation that could compromise quality, then transported to the mill within 6 hours to prevent fermentation and maintain low acidity. This meticulous attention to detail ensures that the olives arrive at the mill in peak condition, ready to be transformed into the “golden juice” that defines OLYFO’s authentic, flavorful extra virgin olive oil. 

Cleaning and preparation

At the mill, olives are carefully separated from branches, leaves, and debris, then washed with clean water without any chemicals. This step ensures only healthy, clean olives proceed to extraction, preventing defects in the oil. The olives are then crushed into a uniform paste using modern equipment that gently breaks the fruit, maximizing the release of aromatic compounds and natural antioxidants essential for high-quality extra virgin olive oil.

Cold extraction and separation

Once the olive paste is formed, it undergoes gentle malaxation a controlled mixing at low temperature that helps small oil droplets merge into larger ones. OLYFO uses a strict cold-extraction method, keeping the temperature below 27 °C to preserve the olives’ natural aromas, flavors, and nutrients. After malaxation, the paste moves into a modern decanter centrifuge, which separates the oil from water and solid fragments through a continuous, purely mechanical process that requires no solvents or chemical additives, ensuring the oil remains a true fruit juice that meets extra virgin standards. The freshly extracted oil is then filtered to remove residual particles, enhancing clarity and shelf life. Finally, each batch undergoes rigorous quality controls including sensory tasting and chemical analysis to ensure it aligns with OLYFO’s high standards, so only the finest olive oil reaches our customers.

Storage, testing and bottling

Freshly extracted olive oil is stored in inert, temperature-controlled stainless-steel tanks that promote natural settling while protecting it from light and oxygen, allowing any remaining water or solid particles to separate and helping stabilize its flavors and freshness. Each batch undergoes rigorous testing for parameters like free acidity and peroxide value to meet international extra virgin olive oil standards and OLYFO’s own high-quality criteria. Once approved, the final step is bottling: the oil is filled into specially designed dark glass bottles that shield it from light and preserve its purity. Every bottle is carefully sealed and labeled, ready to be enjoyed by customers around the world. From the olive grove to your table, OLYFO olive oil represents a blend of dedication, tradition, advanced technology, and authentic Mediterranean craftsmanship.

OLYFO: Crafting Quality and Tradition in Every Drop

In a world full of mass-produced oils, OLYFO stands out through its dedication to craftsmanship, quality, and sustainability.
Its extraction process—from grove to bottle—perfectly blends tradition with modern innovation. OLYFO’s story and process are an inspiring reminder of where the very best olive oil begins.