The olive oil production process takes place in two stages. In the first phase, the healthy olive fruit is crushed by kneading, and then in the second phase, by squeezing the mixture of crushed fruits, pure olive oil is squeezed.
Cold pressing is the purest olive processing technology. Extra virgin olive oil (olio di oliva extravergine) is obtained after the first pressing of a healthy olive fruit, and its acidity (free fatty acids) does not exceed 0.8 percent.
In addition to meeting the chemical parameters, the oil must still pass an organoleptic test and must not have any odor that is not characteristic of the oil.
See the list of olive oil producers in the municipality of Kaštelir Labinci: