{"id":10,"date":"2026-06-30T19:43:38","date_gmt":"2026-06-30T19:43:38","guid":{"rendered":"https:\/\/olivefather.com\/?page_id=10"},"modified":"2026-06-30T19:43:38","modified_gmt":"2026-06-30T19:43:38","slug":"from-grove-to-bottle","status":"publish","type":"page","link":"https:\/\/olivefather.com\/?page_id=10","title":{"rendered":"From Grove to Bottle"},"content":{"rendered":"<p class=\"wp-block-paragraph\">Great oil isn&#8217;t made in the bottle. It&#8217;s protected at every step from the tree to the cork. Here&#8217;s the whole journey \u2014 nothing skipped.<\/p><h2 class=\"wp-block-heading\">1. Harvest<\/h2><p class=\"wp-block-paragraph\">Late September into December, picked from the tree by hand and small mechanical aids, never gathered off the ground. Olives go into small ventilated crates and straight to the mill.<\/p><h2 class=\"wp-block-heading\">2. Crushing<\/h2><p class=\"wp-block-paragraph\">At the mill, the olives are defoliated, washed, and crushed into a paste \u2014 skin, pulp, and pit together.<\/p><h2 class=\"wp-block-heading\">3. Malaxation<\/h2><p class=\"wp-block-paragraph\">The paste is slowly mixed in the gramola at a controlled temperature under 27\u00b0C. This is where a miller&#8217;s skill shows: oxygen, time, and temperature all balanced to protect flavor and polyphenols.<\/p><h2 class=\"wp-block-heading\">4. Cold extraction<\/h2><p class=\"wp-block-paragraph\">Separated by horizontal centrifuge \u2014 lower yield than water-heavy systems, but higher antioxidants, more intense fruit, and less waste.<\/p><h2 class=\"wp-block-heading\">5. Filtration &amp; bottling<\/h2><p class=\"wp-block-paragraph\">Filtered immediately to remove the suspended matter that causes oil to deteriorate, held in temperature-controlled stainless steel, then bottled with care. All in Calabria. Always.<\/p>","protected":false},"excerpt":{"rendered":"<p>Great oil isn&#8217;t made in the bottle. It&#8217;s protected at every step from the tree to the cork. Here&#8217;s the whole journey \u2014 nothing skipped. 1. Harvest Late September into December, picked from the tree by hand and small mechanical aids, never gathered off the ground. Olives go into small ventilated crates and straight to [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"footnotes":""},"class_list":["post-10","page","type-page","status-publish","hentry"],"jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/olivefather.com\/index.php?rest_route=\/wp\/v2\/pages\/10","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/olivefather.com\/index.php?rest_route=\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/olivefather.com\/index.php?rest_route=\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/olivefather.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/olivefather.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=10"}],"version-history":[{"count":0,"href":"https:\/\/olivefather.com\/index.php?rest_route=\/wp\/v2\/pages\/10\/revisions"}],"wp:attachment":[{"href":"https:\/\/olivefather.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=10"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}