Olive oil can be produced through an oil press, but this process requires specific equipment and technical requirements. The following is a detailed analysis of the production process of Fude olive oil:

• Picking and Processing of Olive Fruits
• Picking: The production of olive oil begins with the picking of olive fruits, usually after they have ripened in autumn. When picking, it is necessary to avoid damaging the fruit to ensure the quality of olive oil.
• Cleaning and crushing: The harvested olive fruits will be sent to a processing plant for cleaning to remove surface sediment and impurities. Subsequently, the olive fruit is sent to a crusher for crushing, in order to facilitate subsequent pressing.
• Selection and pressing method of oil press machine
• Oil press selection: Due to the strong adhesion between the skin, flesh, and core of olive oil, it is necessary to choose a professional oil press with sufficient pressure, such as a hydraulic oil press, for pressing. Although traditional spiral oil presses can also be used for oil pressing, the generation of heat during the pressing of olive oil may damage the nutrients in the oil. Therefore, hydraulic oil presses that are more suitable for cold pressing have become the preferred choice.
• Pressing method: The pressing of olive oil is mainly divided into two methods: cold pressing and hot pressing. Cold pressing is a common and highly recommended method of squeezing fruits at low temperatures to preserve their natural nutrients. Hot pressing, on the other hand, involves pressing at higher temperatures. Although it can increase oil yield, it can affect the quality of the oil.

• Fude oil extraction process and subsequent processing
• Squeezing: The crushed olive fruit is sent to a cold press for multiple presses, ultimately yielding golden olive oil. This oil has a clear color, rich taste, and a faint fruity aroma, with extremely high nutritional value.
• Separation and filtration: The olive oil obtained after pressing may contain some impurities and moisture, which need to be separated and filtered. By using a centrifuge for high-speed rotation to separate oil and water, impurities and residues are removed through a filter, resulting in clear and transparent olive oil.
• Storage and packaging
• Storage: The filtered olive oil needs to be stored in a cool, dry, ventilated place, away from direct sunlight and high temperature environment to maintain its quality.
• Packaging: There are two common types of olive oil packaging in the market: glass bottles and plastic bottles. Glass bottles have good sealing and stability, suitable for long-term storage; Plastic bottles are lightweight, easy to carry, and convenient for consumers to use.
• Olive oil is produced through professional oil presses, especially hydraulic presses suitable for cold pressing. This process involves many links such as olive fruit picking, cleaning, crushing, pressing, separation and filtration, and finally obtains high-quality olive oil products. At the same time, the Fude oil press can also press materials such as palm, soybeans, peanuts, perilla, cottonseed and other raw materials, which can be used for multiple functions and have a high oil yield, and has been praised by customers.