What You Need to Know
The process begins with mechanical disruption of olive tissue, exposing triglycerides to endogenous lipases that hydrolyze them into free fatty acids and glycerol during a 24–48 h fermentation at ~25 °C. Low‑temperature conditions preserve phenolic compounds and limit oxidative rancidity, while the subsequent lever press separates the oil phase from the aqueous mash. The resulting oil retains a high proportion of oleic acid and characteristic volatile aromatics.
The Science
Primary Reaction
Enzymatic hydrolysis of triglycerides by lipases during fermentation, followed by mechanical separation of oil from the mash