While you are travelling in Morocco you'll surely notice olive trees wherever you turn your eyes. According to the ministry of agriculture there more than 35 million olive trees all over Morocco (Morocco is World's 1st Largest Olive Oil Producer).
There are two methods to make the oil out of the olive. With this olive oil making of production method the same processes that with the continuous method is used but with its own peculiarities:
1- Storage of olives: After the olive harvest, they are kept in boxes that allow air to come in and out waiting to be crushed. It is advisable not to wait too much time between the harvest of the olive and the making of the olive oil process.
2- Washing of olives: Olives are washed to eliminate the impurities and small strange things that could have.
3- Crushing: Olives are introduced in the stone mills to be crushed, after this they are introduced in a press to take out olive oil
4- Press: Consists in pressing the olive paste, for this olive paste caps are introduced separated by baskets (circular plates of interlaced esparto). Pressing the liquid content of the olive is liberated.
5 - La decanting: Takes place after the paste has passed for the traditional press. It is left to rest to separate the watery part of olives from oil. In this phase the alphin oil separates.
6- Olive oil storage and bottling: Clean olive oil storage must be made in stainless steel tanks. To avoid mellow flavors or cloudiness this deposits must be made of an inert, darken and waterproof materials and must not absorb smells. Temperature must be between 15ºC.