Another type of olive oil that can be produced is
extra-virgin olive oil extracted from depitted olives. The principal difference
between extra-virgin olive oil and extra-virgin olive oil made from depitted
fruit is in the taste. The latter is sweeter and more delicate while
traditional extra-virgin olive oil is more aromatic and strongly flavored.
The process for the production of oil from depitted olives
is the same as for traditional oil, except for one substantial difference.
Instead of the blades used in a traditional press, there is a machine shaped
like a tube, the depitter, with a coarse inner surface, like a grater. The pits
are extracted and expelled completely clean from the depitter (above). The pulp is then
mixed as in the production of traditional olive oil (click here for my last
post on the production of traditional extra-virgin olive oil).
You might wonder what we do with the pits. There are
different options. They make for excellent source of combustible material for
stoves, fireplaces, etc. In other countries where olive oil is produced, like
Spain, the state buys the pits from olive oil producers to use them in
combustion for power plants. Cosmetics is another use: olive pits are naturally
rich in oils and can be utilized in the production of exfoliating creams and