How many kilos of olives are needed for one liter of olive oil?

The extra virgin olive oil of the highest quality, especially the AOVE from Jaén, is the result of a long tradition and a careful process that goes from the cultivation of the olive tree to the obtaining of the precious golden liquid, passing through the harvesting of the olive.

And one of the most common questions in the world of oil is: How many kilos of olives are needed for a liter of oil? If you have also wondered this, keep reading because we are going to try to answer it.

The process of obtaining olive oil

Olive oil is extracted from olives through processes that combine crushing, malaxation, and centrifugation or decantation. In each of these stages, the aim is to maximize the yield of the fruit without losing the organoleptic and nutritional properties that characterize extra virgin oil.

The amount of oil obtained from each kilo of olives mainly depends on the intrinsic characteristics of the raw material, although it is true that modern technology has allowed for the optimization of the extraction process to the maximum.

Factors that determine the yield of olives for oil

Variety and maturity of the olive

The yield of olives for oil varies significantly depending on the variety of the olive and the degree of ripeness at the time of harvest. Younger olives, although they tend to have a more intense flavor, have a lower fat content, while riper olives offer a higher percentage of oil.

How many kg of olives does an olive tree produce?

According to different studies, under good conditions, between 4 and 6 kilos of olives are needed to obtain one liter of oil. This figure, however, can vary depending on the variety and the growing conditions.

"In addition, other factors such as the water content and the cellular structure of the fruit"
influence the extraction. The varieties with a higher proportion of oil reach
superior yields, which is especially relevant for those looking to produce high-quality oil.

Therefore, knowing when to harvest the olive is essential to ensure that the
fruit is harvested at the right moment, which will allow maximizing both the
quantity as well as the quality of the oil produced.

Intrinsic properties of the fruit

On the other hand, the properties of the olive also play a key role in the efficiency of extraction. The fat content, which can range between 20% and 25% of the weight of the fruit, is the main determinant of how much oil can be obtained.

In this way, if the ideal conditions are met, 5 kilos of olives with a 20% fat content can produce approximately 1 liter of oil. Nevertheless, factors such as the quality of the fruit or the conditions of storage and transport could affect the final result.

The influence of the olive cultivation and care process

"In addition to obtaining quality fruits, the proper agronomic management of the olive tree is essential to achieve a good yield of oil. Proper pruning and adequate maintenance of the olive grove favor both the production and the quality of the olive."

For example, knowing when to prune an olive tree is essential to ensure that the
tree distributes its energy correctly, which will favor the development of fruits
healthy, high quality, and rich in oil. Moreover, the health of the olive tree is not only reflected in
the fruit, but also in the quality of its leaves.

On the other hand, the properties of the olive leaf include compounds
antioxidants that are associated with greater resistance to diseases and stress, which can indirectly influence the performance and quality of the oil obtained.

Performance: figures and realities

According to the data provided by reference oil mills, to produce one liter of olive oil, approximately between 4 and 6 kilos of olives are needed, depending on the following variables:

• Weather conditions: those seasons with extreme winters and summers can affect the quality and fat content of the olive.
• Cultivation and irrigation techniques: good agronomic management ensures healthier fruits that are richer in oil.
• Extraction methods: the technology used in grinding and extraction directly influences the final yield.

It is important to highlight that the yield is also measured based on the percentage of oil extracted. For example, a fruit with a 22% fat content will yield better results than one with an 18%, as long as the extraction process is carried out under optimal conditions.

Relationship between the amount of olives and the final product

At this point, understanding how many kilos of olives are needed for a liter of oil is essential, not only from a productive standpoint but also to appreciate the effort and tradition behind each bottle of olive oil.

The density and weight of oil, which vary slightly depending on its composition, are aspects that can be consulted in detail in articles such as how much a liter of oil weighs.

In summary, the amount of olives needed to produce one liter of olive oil is usually between 4 and 6 kilos, depending on the variety, the ripeness of the fruit, and the growing conditions. This range reflects the complexity of the process and the
importance of each stage, from collection to extraction.

At Olivarte, we take pride in offering extra virgin olive oil of the highest quality, the result of a rigorous process that respects tradition. Knowing each one
these details allow us to enjoy a unique product, whose origin and production
are reflected in every drop.