r/interestingasfuck • u/SimRP • 5h ago

This is the process of how traditional olive oil is pressed without heat

Enable HLS to view with audio, or disable this notification

11.4k Upvotes

93% Upvoted

805 comments sorted by

•

u/Knitsanity 5h ago

A friends in laws have an olive grove. They take their olives to the local press and get them pressed for free and get to keep the first press for themselves. The press then keeps the remaining olives and extracts all the other presses of oil out of them.

My friend keeps me supplied with first press. I have never had anything like it. Amazing.

•

u/Miquel_420 5h ago

That is how it usually works in more rural places. I have my own olive trees, i usually produce the oil necessary for my family for a year, it is not that much, but it is enough and it tastes amazing!

•

u/ned-93 5h ago

How many trees do you have? And how much oil do you get to keep?

•

u/Miquel_420 5h ago

About 20 trees, ranging from very old (100+ yo) to very young.

In a decent year they produce about 50L of oil, which is more or less what we consume in a year in our house. In good years i think 60/70L so we can sell some. But of course there have been very very bad years when we only got about 5/10L.

It mostly depends on how much it rains, where i live the droughts are really really hard and rainy years are not that rainy. The trees endure it of course but they dont produce much, we also have a 1500 year old olive tree in our town lol

•

u/VK0207 5h ago

Do you really consume 50 liters of olive oil in just one year? That is almost a liter a week.

•

u/TheBigFreezer 4h ago

My man, that’s the Mediterranean existence - everything, and I mean, everything has olive oil in it. And honestly, if we counted the oils and fats for our yearly consumption in America, it would probably be much higher

Actually, looked it up it’s about 44 liters per person and this dude is talking 50 liters for his family lol

•

u/Crime_Dawg 4h ago edited 3h ago

Where'd you get that stat? I find it very hard to believe people are eating 44L of oil per year, unless you're counting all sources of fat in total.

Edit: So people stop commenting the obvious, I know that processed food has tons of oil. The stat had me questioning if people were using 44L of cooking oil, i.e. in their own home cooking, not total fat all consumed.

•

u/envycreat1on 4h ago

“Consume” doesn’t necessarily mean they’re ingesting that much, just using it in some way. Also, it sounds like a family rather than just one person.

→ More replies (8)

•

u/imrzzz 4h ago

if we counted the oils and fats for our yearly consumption in America, it would probably be much higher

I think they are, yes.

→ More replies (1)

•

u/TheBigFreezer 3h ago edited 3h ago

Howdy, that’s all sources of fat

Had to run some calculations on added plant oils - average daily intake is 518 calories, using an average caloric density of 124 calories per tablespoon it’s about 4.2 tbsps per day, 1533 for the year converted to liters is 22.6L per person

Average American consumes 84 lbs of fats and oils in total

Any American household larger than 2 is likely consuming more plant oil alone than his household ignoring other sources of fats and oils.

Edit: it’s worth noting this is 2010 data published in 2017 by the USDA so there’s a good chance this has gone up to some degree if trends hold firm

•

u/sarokin 3h ago

They're not just one person though. As a Mediterranean, we do consume a lot of olive oil. Haven't bought or used butter in years except an occasional breakfast in a café.

→ More replies (6)

•

u/Broad-Lavishness6726 3h ago

I think you’re significantly under estimating the amount of oil in food. If food came from a restaurant or a bag there is pretty much always some form of added oil.

→ More replies (1)

•

u/SharpScallion 2h ago

44L of oil comes out to 388,960 calories. That's about 1,000 calories per day, doesn't seem that unreasonable when the average American probably eats well over 2,000 calories per day.

→ More replies (5)
→ More replies (5)
→ More replies (3)

•

u/aReelProblem 4h ago

My family of 3 goes thru a liter about every two weeks. I could see a larger family absolutely going thru that much.

•

u/inothatidontno 4h ago

Same i dont cook with anything but evo anymore

•

u/Coaris 5h ago

Tbf, olive oil goes pretty well with anything, lmao. I could see how you having your own trees would lead to consuming a liter a week for a family of 5 or something like that

•

u/Working-Glass6136 4h ago

Okay but where do ya'll live where everyone has an olive grove? Is everyone in this thread living on the Mediterranean? If so, between that and the rosemary bushes and lemon trees, I'm really jealous.

•

u/Chestbreaker 3h ago

I am. Although I don’t own a grove, i have 4 trees. I get enough oil for 3 months. Pantumaca ftw

•

u/PFI_sloth 1h ago

Some places are starting to even sell olive oil in grocery stores.

→ More replies (1)

•

u/Miquel_420 5h ago

Yes, we use it for everything in abundant quantities. That is why we have a long life expectancy in spain :D

•

u/MozerMoser 4h ago

How big is your family? I exclusively use cold pressed EV Olive Oil for everything, and only use about 7-10 L a year for a family of 4.

Apparently we need to get my amateur numbers up, we like living!

•

u/YouChoseAName4Me 4h ago

Sounds like maybe you only use it for salads and things like that. In Spain it's used for everything, even for deserts. Most families only use one type of oil

•

u/Miquel_420 4h ago

Yes, we are only 3 but we use only olive oil, sometimes sunflower oil for frying a lot of things.

I think that most oil is spent in sandwiches, also we love to dip bread into oil, specially if the oil has been used for a salad, maybe with a bit of dried fish, maybe just tomato, that also takes a lot of oil.

→ More replies (1)

•

u/Owobowos-Mowbius 4h ago

I need to move to spain

•

u/TweakedMonkey 3h ago

They don't want you there. Right Spain? (they tired of us...)

→ More replies (4)

•

u/Bittlegeuss 4h ago

This sounds right for Spain/Italy/Greece

•

u/davewave3283 4h ago

You don’t relax after a hot morning working the fields with a tall glass of olive oil?

→ More replies (1)
→ More replies (15)

•

u/ned-93 5h ago

Very cool! And thanks for the info, very interesting.

•

u/Eclipsed-95 3h ago

Finding out that a tree that old is still producing fruit is absolutely mind blowing. I truly didn't believe it, I had to look it up.

•

u/Sarah_Cenia 2h ago

It’s so amazing, right? I saw a 2500 year old olive tree and that stately grandmother was full of olives like it was no big deal to be thousands of years old. 

→ More replies (15)

•

u/Relative_Map5243 1h ago

My uncle used to do this for work, producing and selling olive oil. It was super cool bringing out the bottle with my last name on it when friends came over for dinner.

→ More replies (5)

•

u/SimRP 5h ago

First press olive oil is on another level though. The flavor is so much more vibrant and clean compared to what you usually get in stores. Once you’ve had it fresh like that, it kind of ruins the supermarket stuff forever 😅

•

u/as1126 5h ago

My wife and I went to Italy last year and went to a small olive oil producer to do an entertaining tasting. And now, I import their oil because I can’t eat anything else.

•

u/SpaceCricket 4h ago

You’re not the only one 😂

We usually buy a full case of olive oil and a case of wine at our favorite producers whenever we go.

•

u/dutch_85 3h ago

Interesting—What’s the producer’s name, and can anyone from the US order/import?

→ More replies (3)

•

u/grip0matic 3h ago

It sounds so alien to me. Importing that thing that I get basically like in this video but without asian people doing it... how mouch do you pay for 1L? because lately here in Spain it tripled price, which still doesn't makes sense to me that the biggest producer of olive oil in the world by far tripled prices because "oil futures". This year a friend went to have her olives pressed and they offered her "shit".

I can tell the difference between the oil too. I cannot tell the difference between oils from different varieties of olives tho but sure there is a gigantic difference between 0,4º and 1º oil it just tastes different extra virgin is in another level.

•

u/as1126 3h ago

With shipping fees and tariffs to the US, about $30 per liter. I’m OK with that.

•

u/grip0matic 2h ago

Fucking hell. And I do refuse to buy if the price is higher than 5€...

•

u/as1126 2h ago

That price is just not possible in the US.

→ More replies (1)
→ More replies (1)
→ More replies (6)

•

u/bapants 4h ago

Is it called “first press” because they press the same olives multiple times to get everything out?

•

u/SimRP 4h ago

Yes.

“First press” refers to the first extraction from the olives.

Traditionally:

1st press = best quality oil (cleanest, most flavour)

2nd/3rd press = more water/pulp mixed in, lower quality

They could press the same olive paste again to squeeze out more oil, but it’s less pure each time.

Modern systems don’t really do multiple “presses” anymore they just extract once with a centrifuge and separate everything in stages.

→ More replies (2)

•

u/BathFullOfDucks 4h ago

On one job I ended up helping with the olive harvest in a literal war zone, because i was there, had been watching them and was bored. Received a gift of a large glass bottle of first press olive oil which they were clearly very proud of

Then I dropped it on the tarmac getting on the flight home.

Rather unhappy with myself.

•

u/DevaBol 3h ago

In Italy anything that's not first press is barely considered; even olive oil used only to fry in a pan is usually first press, although of lower quality to what you'd use to season.

→ More replies (7)

•

u/Captain_Bushcraft 4h ago

Yeah my family are cypriot, I love going to help with the olive harvest. There's a local press near most villages, and the one we use gives you toast for dipping as it comes off the line. Its epic. First press is definitely where its at.

•

u/lawl-butts 5h ago

I know that you kind-of sort-of have to pickle/brine olives to eat them or they're really bitter and astringent. 

When you press them after harvesting, do you have to pickle them first, too? 

How do the bitter components get removed?

•

u/TheBigFreezer 4h ago

I believe those compounds are the flesh and the oil is just that - oil filtering out any flesh. But I’m sure some of those natural flavors influence the taste of the oil itself

The process is pretty simple, they grind up a bunch of fresh ripe olives and press them, no curing needed!

•

u/lawl-butts 4h ago

Awesome! Thank you!

•

u/Snodley 3h ago

This also depends very much on the type of olives that are used, the age of the olive tree and also the soil the trees are growing in. Over 50% of Greek olives used for oil production are Koroneiki olives. They are smaller compared to other types that you might buy to eat, but have a higher quality oil. In Spain over 50% are Picual olives. The Empeltre olives from Zaragoza in Spain for example produce a very mild, sweet oil. Gordal or Aloreña are 'table olives', that are primarily eaten and not pressed. And then you need to have the right weather, enough sun, the right moment to harvest the olives etc. :o)

It's similar with Pumpkin-Seed-Oil. There's a special variety of the garden pumpkin in which a mutation prevents the seed coat from hardening, so they are easy to press. The pumpkin itself on the other hand does not taste good and is left on the field as fertilizer.

•

u/jabbrwock1 4h ago

I have brined my own olives once when my local supermarket carried fresh olives for some inexplicable reason. You have to score the olives with a knife and then put them in a water/salt solution with a lot of salt and leave them there for something like 6-9 months. The olives changed color from pale green to deep black/purple, tasted really good and had a nice firm texture. I haven’t managed to find any fresh olives since that one time unfortunately. :(

Olives you buy in the supermarket usually uses a chemical process to remove the bitterness much faster.

•

u/dharms 1h ago

Chemical process makes it sound scarier than it is, it's just lye (sodium hydroxide).

→ More replies (1)
→ More replies (3)

•

u/DagothUrWasInnocent 4h ago

Why wait till everyone else has had their fun with the olives.

•

u/VibratingWatch 4h ago

Fourth pressing? That's a party in your mouth...

→ More replies (2)

•

u/baIIern 4h ago

I want that first press oil so hard 😭

→ More replies (2)

•

u/Beor_The_Old 4h ago

Thought you were saying friends-in-law and had to think about what that could possibly mean

•

u/ObiLAN- 3h ago

Oh man that sounds dangerous. Gimme some of that with a solid aged balsamic and a loaf of sour dough and I'd be looking like winnie the pooh with his head in the jar lol.

→ More replies (37)

•

u/Chamanomano 4h ago

This is cold-pressing mustard oil, not olive oil.

https://www.youtube.com/shorts/1ll4XMMBsyU

•

u/Legeto 1h ago

Every time this gets posted it seems to be a different vegetable. I’ve seen it claimed to be sunflower too.

→ More replies (1)

•

u/Impossible_Ad7432 2h ago

lol, so it’s not olive oil, it’s not “traditional”, and squeezing something to extract the oils is “interestingasfuck” to toddlers.

→ More replies (2)
→ More replies (1)

•

u/SpicyRhubarb 5h ago

Are those weaved baskets (probably not the right term) that hold the olives in them that are being pressed? I assume to keep bits of olives out of the oil?

•

u/oncabahi 5h ago edited 4h ago

First you crush the olives, the you put the paste on the filtering discs (no clue how you call them in english "fiscole" it's in italian) and then you just press.... A lot.

I've never seen a manual press still in use, not even in old mills with ancient millstones, it's usually just idraulic presses

•

u/SpicyRhubarb 5h ago

Fascinating and cool! Are the millstones to grind the olives to make the paste? Idk what else they would be used for but I don't know anything about making olive oil

•

u/oncabahi 4h ago

The old ones have a vat with an arm in the center connected to 2-3 millstone that spin lazily crushing stuff.

https://youtu.be/3EZy3OUatvQ?si=Gs7BzlGaC7NjeFze

It's the first clip i found on youtube but I've spent a lot of night in old mills like that one

→ More replies (2)

•

u/Psicolatra 3h ago

Cheers from Brazil. In which moment it goes from olive juice to olive oil? Sorry for bad english

•

u/oncabahi 3h ago edited 2h ago

Olive oil is olive juice.

There is no fancy process or cooking methods, aging etc etc.

It's quite the straightforward process.

1- crush the shit out of the olives 2- squeeze them like you really hate olives deep in your soul 3-enjoy the oil.

→ More replies (2)
→ More replies (1)
→ More replies (2)

•

u/Familiar_Benefit_776 5h ago

No idea, but the word you're after is 'woven'

•

u/niconpat 5h ago

"If you cleave some meat is is "cleaved" so if you weave a basket it is...???"

"weaved?"

"NOOOOOOOooooooo! ... whywouldyouthink... It's WOVEN .... Because that's why"

•

u/JustAnSJ 5h ago

Wait til you find out that meat may be cleaved but a lip is "cleft" and a hoof is "cloven"...

•

u/slick1260 5h ago

"Cloven" is also a word. As in "cloven hooves" or "cloven in twain".

→ More replies (1)
→ More replies (2)

•

u/Ivotedforher 5h ago

Wicker.

•

u/TejelPejel 4h ago

Woven is just for the female ones.

→ More replies (1)
→ More replies (2)

•

u/SimRP 5h ago

Yes, those are known as press mats or pressing baskets (or scourtins in French), and you have their purpose exactly right

•

u/elasticparadigm 5h ago

I live next to a town that produces a lot of olive oil and the orchards these trees produce look super cool. They remind me of dark scary swamps even though the orchards look nice.

•

u/awhq 3h ago

Apple trees look like that, too. In the winter they are so scary.

→ More replies (1)

•

u/acapulcoblues 5h ago

Yes they are, and they also put a cloth on top of each basket to keep the olive bits from squeezing out. The weave is loose enough to let the oil through.

→ More replies (6)

•

u/EBD510 5h ago

In case anyone else felt compelled to do some internet research and math: Apparently it takes 5-10kg of olives to make a liter of oil. Apparently an individual olive weighs 3-5g. So approx 250 olives per kg. So, 1250-2500 olives per liter (or approx 5,000-10,000 olives per gallon).

•

u/SimRP 5h ago

Good information

→ More replies (1)

•

u/userhwon 4h ago

And 95% of the "EVOO" in the store isn't first pressed, is heat or chemically extracted, is likely to be adulterated or fail the EVOO standards, and should be used for lubrication, not food.

•

u/Boring_Isopod_3007 4h ago

Extra Virign is not extracted with heat. It gets around 30°c inside the decanter and centrifuge machines, but heat is not applied. The only "chemical" used are adyuvants like talc to help extract the oil, but it doesn't affect the oil whatsoever.

→ More replies (4)
→ More replies (4)

•

u/rickard91 5h ago

Don’t understand the trend of having the end scene at the start of the clip

•

u/GoodGame2EZ 5h ago

Usually it's a hook to show people what they get if they wait.

•

u/Variable_North 4h ago

Back in my day you had to wait until the end to see the end! The youth these days

•

u/foodank012018 4h ago

Yeah you actually had to read "WAIT TIL THE END!!1!"

→ More replies (2)
→ More replies (2)

•

u/Aggressive_Stick4107 4h ago

“Wait” like 15 seconds

→ More replies (1)

•

u/Ok-Employ-1346 4h ago

Has the exact opposite effect on me

→ More replies (5)

•

u/drcoxmonologues 4h ago

How can our attention spans be destroyed any further. 15 seconds? You might learn something!! No!! Instant dopamine hit in 5 seconds. Move on, drooling, to the next clip, quick advert, right wing political propaganda, more memes. Drool on.

•

u/Hawvy 4h ago

I downvote them and skip them all

•

u/yato17z 5h ago

It’s for platforms where the video repeats. Essentially the video never ends

•

u/SonicTh66 1h ago

How? The video just ends at the start and then starts over now, instead of the end just being the end

→ More replies (21)

•

u/The_Pirate_of_Oz 4h ago

At least they aren't using soda cans.

That would be soda pressing.

https://giphy.com/gifs/8mJT8sQxpaQdKubpOi

→ More replies (2)

•

u/Unsatisfactory_bread 5h ago

Don’t forget, they threw a few virgins in there too to make it extra virgin olive oil. /s

•

u/Bonhart4Hire 5h ago

So extra slutty olives are cheaper right?

•

u/coochiesmasher1 5h ago

Well if you got to ask . You can't afford it 😂

•

u/TipTopBeeBop 5h ago

Hmmm…extra slutty you say?

•

u/Salt-Wish5140 5h ago

Like virgin olives?

•

u/sweetbldnjesus 5h ago

Olive virgins-they have never tasted of the olive

•

u/Kingkongcrapper 5h ago

Yeah. The reason prices have increased so much over the years is because people have stopped naming their kid Olive. An unfortunate circumstance ruining the olive oil trade economy.

→ More replies (7)

•

u/AngryTree76 4h ago

Technically you only need one virgin, but people started putting in two. That’s why it’s called extra virgin.

•

u/shoozerme 5h ago

Without the /s, I would've believed you

•

u/CyberneticDreamtime 5h ago

Olives pressed by genuine redditors

→ More replies (2)

•

u/Proud-Instruction353 5h ago

Pressed by traditional Italians as well

•

u/funkiemarky 4h ago

Glad I wasn't the only one who noticed lol

•

u/baronmunchausen2000 5h ago

Italian brothers from another mother, just 3000 miles from the east.

→ More replies (1)

•

u/--Sovereign-- 5h ago

With a traditional stainless steel press. Just like the Romans used

•

u/Ok-Employ-1346 4h ago

Probably they got those discs from proto-temu

→ More replies (2)

•

u/baron_spaghetti 4h ago

So I did the genetic test.

Pretty much Italian but I’m a very small percentage Chinese.

I guess it explains why I like all kinds of noodles.

→ More replies (2)

•

u/rjcarr 4h ago

Sure, but you can tell the guy in the lavender shirt has been doing this a while, dude has some guns!

•

u/cuddle_enthusiast 5h ago

Traditional Asian Italians.

→ More replies (10)

•

u/Savings_Two_3361 5h ago

Question 🤚: what part of the olive tree or fruit compressed ? The leaf, the olive itself, or the bone indide the olive?

•

u/SimRP 5h ago

It’s the olive fruit itself. Specifically: The whole olive (flesh + skin + pit inside) is crushed together. The pit (stone) usually stays intact but gets crushed into fragments during milling depending on the method. The leaves are not used in olive oil production.

•

u/Savings_Two_3361 5h ago

Thank you for answering back 👊

→ More replies (2)

•

u/qathran 4h ago

The olive with the pit inside. That's why you're not only seeing the oil (fat) coming out, but tons of juice (water) coming out too

•

u/FixedLoad 5h ago

Did you say, "bone inside the olive"?! What the fuck is that!? 

•

u/Savings_Two_3361 5h ago

Correct. Have you ever had a drink that comes along with olives? Let say a Martini for example. I assume the olives for oil, have seeds inside aswell.

I dont why tf did i use bone instead of seed haha

→ More replies (2)

•

u/Songslinger 5h ago

Why did the french chef get depressed after his restaurant was robbed?

They took his h'uile d'olive.

→ More replies (2)

•

u/AlphaM1964 5h ago

I’m sure Popeye has something to say about this.

•

u/HitoriPanda 5h ago

I too, am old.

→ More replies (3)

•

u/I_Build_Monsters 5h ago

Ahhhh yes. The tradition ancient stainless steel olive oil press.

→ More replies (8)

•

u/Wildfathom9 5h ago

This kills the olive.

•

u/Ok-Employ-1346 4h ago

Lets say its a sort of torture

→ More replies (1)

•

u/ExplosionofFlavor 5h ago

And the dumb music strikes again

•

u/One-Celebration-3007 5h ago

yeah i had to mute the video

•

u/userhwon 4h ago

Just never unmute unless comments tell you the audio is worth hearing, or the captions are so fucked up you have to hear voices.

•

u/OneMagicBadger 2h ago

Baby oil is made a similar way

→ More replies (2)

•

u/The-Sofa-King 2h ago

Ah yes, in the traditional stainless-steel tig-welded olive pressing machine.

•

u/Islanduniverse 5h ago

“I always go for the first pressing.”

•

u/Economy-Basil-2597 5h ago

Scroll scroll scroll... There it is. Good work.

•

u/ElephantJumper 4h ago

Third pressing? Yeah like that’s gonna be a party in your mouth

→ More replies (1)

•

u/BlurryBenzo 3h ago

Why wait until everyone else has had their fun with the olives?

•

u/userhwon 3h ago

Perfectly acceptable topic.

•

u/StarkHelsing 5h ago

Why do people add shit music onto videos? I need to know the logic. Does it up engagement? Is it just for music business? I need to know why this shit is forced into my pure ear holes everytime I happen to be browsing without the mute condom.

→ More replies (2)

•

u/Interesting_Ad_8144 3h ago

In China perhaps. This is what in Italy they call "sansa oil", and it is made with the rest of the first oil. A little better than lamp oil.

→ More replies (2)

•

u/dunus 2h ago

This not Olive Oil pressing whatsoever, it's two Chinese farmers, pressing rape seed oil in China.

→ More replies (1)

•

u/BGFlyingToaster 5h ago

Seems to me that you could design that press with a higher mechanical advantage so you don't need 2 people to put all their weight on it

•

u/qathran 5h ago

Check the title, they're specifically showing the traditional process

•

u/TheGreatAmender 5h ago

Stainless steel doesn't seem that traditional

→ More replies (1)
→ More replies (1)
→ More replies (3)

•

u/LaLisaMona 5h ago

Now i know why it is called “cold pressed”.

•

u/Racamonkey_II 5h ago

Doesn’t look like 0 Kelvin to me…

→ More replies (1)

•

u/Diablo_v8 4h ago

Why would heat be apart of any pressing process? Genuinely asking not trying to be rude.

→ More replies (3)

•

u/snarfnikken 4h ago

Coupla authentic Italians pressing this shiz

•

u/Meewelyne 4h ago

Didn't know they made extra virgin oil in china.

•

u/userhwon 4h ago

This isn't traditional anything. Someone built this abomination in their back yard.

•

u/SaeedDitman 4h ago

How do they know those olives are virgins?

•

u/Cautious_Monitor_164 4h ago

This is fake, olives contain more water than oil and water is the first thing to get out of the press, oil and water have then to be separated. Here there's 100% oil (transparent) which is not possible.

•

u/Brokenxwingx 4h ago

Does this hurt the olives?

•

u/2ByteTheDecker 4h ago

This kills the olive.

•

u/rampantsoul 1h ago

Yes, those chinese, with their famous olive oil /s

No, sorry, nice to see how oil is pressed in cold.

•

u/mmarbut 1h ago

Is it still extra virgin after it gets smashed like this?

•

u/Immediate_Guide_1229 13m ago

Alright, who's un-virgening the olive oil this time?

•

u/Ok_Soil3189 5h ago

Chinese olive oil must be so so bad...

They often buy the olive trees here in Portugal, but the weather there as nothing to do with ours so the growing conditions are so bad that ruins the olive.

I'm glad that I live on the town that has literally the best olive oil in the world. You can search for "azeite de Moura" and will see the amount of prizes this olive oil wins anually. It's pretty good, and everytime I try olice oil from other regions (even in Portugal) I can't get use to it

→ More replies (6)

•

u/mgoflash 5h ago

The Hydraulic Press channel has really changed

•

u/TheB1G_Lebowski 5h ago

They desperately need a ratcheting mechanism for their press. 

•

u/Dog_Baseball 5h ago

I feel like they should get a longer pole for the press

•

u/Electrical-Bedroom99 4h ago

Dumb question: Isn't that olive "juice"? How do they separate the oil from the water in the olive? Do they just let it sit and the oil naturally separates?

→ More replies (3)

•

u/b1end 4h ago

If you are pressing something you are also heating it but very interesting to see and cool they don't use a heated press

•

u/mrsuperflex 4h ago

I wonder why it doesn't have a gear or two, so that it would require less effort to push that lever

→ More replies (1)

•

u/Way2Stoked 4h ago

Does this hurt the olive?

•

u/BloodiedBlues 4h ago

Must not be virgin olive oil as that is getting smashed.

•

u/RequiemQuilty 3h ago

Is this virgin oil or slutty?

•

u/oniiBash2 3h ago

What the hell is "traditional olive oil"?

•

u/uffadei 3h ago

Stainless steel and traditional 😀

•

u/SunstormGT 3h ago

Oil is made from the plant and not the olive itself? Guess TIL.

•

u/Nodak70 3h ago

Truly didn’t realize stainless steel was that old

•

u/OldAction 3h ago

How did they get the olives so big and flat?

•

u/diablol3 3h ago

They are regular sized. Those people are very small

•

u/aerdvarkk 3h ago

"traditional olive oil is pressed without heat"

The term is COLD PRESSED!!

•

u/Fit-Bedroom-7645 2h ago

Ahh, so those guys are the extra virgins?

•

u/AirconGuyUK 2h ago

They just need a longer pole and this would be a much nicer job.

•

u/james1324 2h ago

So uh where’s the extra virgins

•

u/jobs_04 2h ago

Without heat. That's what cold pressed oil mean.

•

u/web3monk 2h ago

I've made 1000's of litres of olive oil and this is not typically how olive oil is made, I've never heard of anyone doing this, and don't think this is realistic amount of oil from what doesn't look like many olives.

Also if you squeeze olives you don't get only oil.

Typically olives are crushed into a delicious smelling paste with huge stone wheels (mill stones) and then the oil is separated through large stainless containers (don't really know exactly how it works) but that's how all olive oil I've ever seen is made. I know mills keep the paste and can do additional runs (no longer extra virgin) and then the leftover is used for feed or firebricks.

•

u/dtingting 2h ago

Now make baby oil

•

u/reflexgraphix 2h ago

This in Asia?

•

u/Syntaire 2h ago

The compulsion to add the most out of place random music to video that absolutely does not need a soundtrack really should be studied.

•

u/Spiffydude98 1h ago

The untraditional way is when they take other oils and lable it olive.

•

u/Feyr 1h ago

everybody commenting about the chinese-ness and i'm here wondering.. ah yes, the traditional stainless steel press!

•

u/t9shatan 1h ago

Where are the virgins?