The Racking and bottling of your olive oil are crucial steps in the production process, requiring attention to detail to preserve the oil's quality, flavor, and aroma.

The Art of Racking and Bottling Olive Oil: Preserving Quality and Flavor

Here's an overview of the process:

Racking: Transferring with Care

Racking involves transferring olive oil from one container to another, leaving behind any sediment that may have accumulated.

This process helps to:

- Remove impurities: Sediment and impurities can affect the oil's flavor, aroma, and overall quality.

- Prevent spoilage: Racking reduces the risk of spoilage and oxidation, which can impact the oil's shelf life.

Bottling: Filling with Precision

Bottling olive oil requires precision to ensure the oil is filled to the correct level, without exposure to air or light.

Key considerations include:

- Clean and sterile equipment: Bottling equipment must be thoroughly cleaned and sterilized to prevent contamination.

- Dark glass bottles: Dark glass bottles protect the oil from light, which can cause degradation and affect flavor.

- Tight-fitting lids: Secure lids prevent air from entering the bottle, minimizing oxidation and preserving flavor.

Best Practices for Racking and Bottling

To ensure the highest quality olive oil, producers should:

- Use stainless steel or food-grade equipment: Equipment should be resistant to corrosion and easy to clean.

- Minimize exposure to air: Limit the oil's exposure to air to prevent oxidation and spoilage.

- Store bottles properly: Bottles should be stored in a cool, dark place, away from heat sources and direct sunlight.

By following these best practices and paying attention to detail, producers can ensure their olive oil is racked and bottled with care, preserving its quality, flavor, and aroma for consumers to enjoy.

Other things of interest COOG have noticed:

• Apparently in Italy it is very common to bottle straight from the press - they filter the oil to the bottles - and use it immediately.

• Olive Oil is EVOO from the moment it is pressed and can be used from Day One.

• When adopting a Racking system to allow settling of the oil - bottling often takes place 3-6 weeks after pressing.

• Keep your olive oil between 12-18ºC if you can. Not in your freezing cold shed or garage. So inside, or we’ve even heard of producers wrapping an electric blanket around their precious oil.

• If it goes get too cold - no harm done - just warm it up again.

Central Otago Olive Growers Group (COOG)

We are a group of sociable, passionate and supportive individuals with one thing in common: OLIVES!!

Although there are a few larger groves producing and selling their oil, most of us have small groves and some members have yet to plant their first olive tree!

We provide support, advice and our doors are open to who wants to see how you start, how you maintain and how you take care of olives trees in our beutiful region of Central Otago.

Come and join us at COOG: Annual subscription is $50 per grove from 1st of October.

CONTACT DETAILS: centralotagoolivegrowers@gmail.com