Olive oil is an important part of many dishes at our Bothell Italian restaurant. It is a crucial ingredient in a lot of Mediterranean cooking, and a big aspect of the superior health benefits offered by the same. But how does this oil make its way from the olive to our wood stone fired pizzas, our pomodoro, and other selections?
The process of brewing olive oil begins in the olive harvest. As soon as the olives are picked from the tree, they are sent to the olive mill as quickly as possible to prevent the acidity level from getting too high and destroying the taste of the final product. At the mill, the olives are cleaned and turned into a paste. This paste is then pressed to squeeze out the oil and water. The oil then needs to be separated from the water, which is accomplished with the use of a centrifuge. The oil is now ready to be bottled, sold, and cooked into a delicious Italian meal!