Post production storage, racking, and bottling of Olive Oil
Post production storage, racking, and bottling of Olive Oil

POST PRODUCTION STORAGE, RACKING, AND BOTTLING

Once McEvoy Extra Virgin Oil is separated from the water and flesh of an olive, it is emptied into stainless steel tanks for a period of natural filtration. During this process known as racking, gravity causes particulates that were separated out with the oil during milling to sink to the bottom of the tank over time. We remove this sediment through a spout located at the bottom of the tank. If this is not done and sediment remains in the oil for months or years, this can cause anaerobic fermentation and a defect known as muddy sediment, which is often described as smelling like animal manure or a swamp.

Once oil is properly racked it can be bottled prior to distribution. McEvoy Olive Oil is labeled with the date of harvest and a best buy date to ensure freshness. As olive oil is a fat, oxidation begins after extraction. Along with quality production techniques we employ, the high polyphenol levels in our olive oil help protect it from the onset of oxidation.