Italian Education
ALL ABOUT OLIVES
THE HEART OF ITALAIN COOKING
Olive oil holds a special place in Italian cooking—it’s far more than just an ingredient; it’s a cornerstone of culture and tradition. In Italy, olive oil is like a golden thread woven through generations of culinary heritage, connecting past and present through every dish.
From pasta and salads to sautéed vegetables and delicate dressings, olive oil is an essential part of everyday cooking. This is largely thanks to the abundance of olive groves across Italy, making high-quality olive oil both accessible and a staple in homes throughout the country.
Its rich, fruity flavour and remarkable versatility perfectly complement the fresh, simple ingredients that define Italian cuisine. Rather than overpowering, it enhances natural flavours, allowing each ingredient to shine.
Whether it takes centre stage or plays a subtle supporting role, olive oil captures the true essence of Italian cooking—celebrating freshness, simplicity, and bold, authentic flavours. It’s a philosophy that continues to inspire the dishes we serve at ASK Italian.
PRODUCING OLIVE OIL: FROM FRUIT TO TABLE
STEP 1: THE HARVESTING
The first step in the process of turning olives into olive oil starts with selecting the correct variety of olive. Olives differ in flavour and therefore produce a wide range of oils. The one used in our olive oil, “The Coratina Olive,” produces an oil which is very fruity but also slightly bitter. Once the variety has been selected, it needs to be harvested at the right moment to ensure it is perfectly ripe.
The harvesting method differs between young and old trees. Younger trees tend to have thinner trunks and can therefore be harvested by shaking the entire tree and catching the olives in a net below (picture an upside-down umbrella!). Older trees have to be harvested manually and therefore take longer, but they produce more olives.
STEP 2: THE WASHING
Next, the olives are brought inside, where they are de-leafed and any stems are removed. This is followed by a thorough washing to remove all contaminants. They are washed in a series of water baths and given a final spray of water to guarantee no debris or insects remain.
STEP 3: THE MINING
After cleaning, the olives are milled using a process called malaxation, which simply crushes and presses the olives to extract their liquid content. Whilst many manufacturers, such as Le Ferre, have adopted this more modern method, there are still some who choose to follow traditional methods, using two rotating stones weighing up to 400 kg each to crush the olives.
STEP 4: THE EXTRACTION
Once the liquid content has been removed from the olives, the pulp is distributed locally as animal feed. The liquid, which consists of oil, water, and a small amount of remaining solids, is passed through a machine that spins incredibly fast and utilises centrifugal force (like a tumble dryer) to separate the denser water from the oil, which floats on top. The olive oil is then passed through a series of fine filters to remove any remaining impurities such as pits or skins.
STEP 5: THE BOTTLING
During the 2–3 week harvest period, Le Ferre produces enough oil to last an entire year. Storing oil in glass bottles for extended periods in a warehouse causes it to deteriorate rapidly, as oil’s enemies are light and oxygen exposure—hence the green bottles.
With this in mind, the oil is stored in large stainless steel vats, completely protected from light, and is only bottled when ASK Italian places an order. This preserves the freshness, flavour, and vibrant green colour.
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