OPG Nikola Šišak
Process
The process requires a lot of patience and attention, but the result is high-quality homemade olive oil, which is an essential part of the Mediterranean diet.
The beginning of the harvest.
In the morning, we begin the olive harvest, depending on weather conditions. Sometimes we start earlier, and sometimes later because olives should not be harvested while they are still covered in dew.
Gathering the olives.
The olives are carefully harvested and placed in crates to remain undamaged and preserve the quality of the oil.
Transport and cleaning
After the harvest is finished, the crates are transported home, where the fruits are separated from the leaves and small branches to be ready for processing.
Waiting for processing.
We wait for our turn for processing, which often lasts until late at night. At the end of this process, we eagerly await the moment when fresh, fragrant olive oil flows from the press.
Olive processing.
The olives are crushed and processed in the mill, where the oil is separated from the rest of the fruit. At the end of the process, we obtain fresh extra virgin olive oil.
Oil settling.
The freshly obtained oil is poured into stainless steel barrels, where it is left to settle. The oil is left for two months to naturally separate from the sediment (murge).
Decanting.
After two months, the oil is carefully decanted into clean containers, separating it from the sediment to obtain clear and high-quality olive oil ready for consumption.