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How is Gallo
Olive Oil born?

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Is a slow growing tree.
It blooms once a year
and produces olives
as of its fourth year.
Is a slow growing tree.
It blooms once a year
and produces olives
as of its fourth year.
Growth
Medium size
It is a medium sized tree,
very resistant to the cold
and water shortages.
Is a slow growing tree.
Mediterranean
Olive trees are traditional from in
the Mediterranean basin.

Cold and humid winters
Hot and dry summers
Mediterranean
Olive trees are traditional from in
the Mediterranean basin.

Cold and humid winters
Hot and dry summers
Climate
Climate variations
influence the olive
tree’s development.
Mediterranean
Olive trees are traditional from in
the Mediterranean basin.

Cold and humid winters
Hot and dry summers
Climate
Climate variations
influence the olive
tree’s development.
  • Temperatures below
    0°C affect production
  • It withstands droughts
    and strong winds well
Production
The olive tree reaches its
production maturity at 10
years and continues producing
for many more decades.
Production
The olive tree reaches its
production maturity at 10
years and continues producing
for many more decades.
A mature tree produces
on average 40 to 60
kg of olives 6 to 10
litres of olive oil
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The Olive Tree

Ripening
Olives ripen between
October and February.
Ripening
Olives ripen between
October and February.
Ripening
Olives ripen between
October and February.
All olives are green
and become violet,
then black, as they
ripen.
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The Olive

100% olive juice

The Olive Oil

- Harvest -

Although the olive harvesting process has
evolved greatly over the centuries due to
the introduction of machinery, it is still
tough, artisanal work.


Harvesting takes place during
the cold season from October
to February.

Hand picking
This is the traditional way to harvest olives.
Men stand on ladders and the women are on the
ground holding cloths to catch the falling olives.

Thrashing
The trees are thrashed to
make the olives fall.

Vibration
The olives may also be harvested
mechanically through vibration
of the trunk or branches.

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- Transport to the mill -

Olives must be transported quickly
to prevent them from being smashed
and fermenting.

- Selection -

In the mill the olives are classified
according to their sanitary state, variety
or ripeness to avoid compromising
the olive oil’s quality.

- Cleaning -

After being selected the olives
are placed in a wind tunnel to
remove any twigs and leaves.

- Washing -

After eliminating any debris, the olives
are washed using cold water.

- Pressing -

the olives are pressed whole (with pits and skin),
originating a thick paste.

  • 45min

  • 30°C

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- Malaxation -

The ground paste is beaten and heated for 45 minutes at a controlled temperature of less than 30°C.

Horizontal centrifuge
Separated by density.
Horizontal centrifuge
Separated by density.
Vertical centrifuge
Removes any impurities
and water.
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- Extraction -

At last the olive oil is separated
from the solids (pulp, skin and pit)
by centrifugation.

- Selection -

Gallo has dozens of partner producers and
every year it receives more than 5,000 samples,
70% of which are rejected for not meeting
the Gallo quality standards.

Organoleptic
Sensory analysis
(smell and taste) gives
attributes and defects.

Find out more about
the olive oil’s Attributes
and Defects.
Organoleptic
Sensory analysis
(smell and taste) gives
attributes and defects.

Find out more about
the olive oil’s Attributes
and Defects.
Chemical
Evaluates the acidity, peroxide
value, absorbance, between other parameters.
Acidity does not influence flavor
- it is only one of the chemical standards that is quantified to classify olive oil. It is the percentage of free fatty acids in the olive oil.
Organoleptic
Sensory analysis
(smell and taste) gives
attributes and defects.

Find out more about
the olive oil’s Attributes
and Defects.
Chemical
Evaluates the acidity, peroxide
, absorbance, between other parameters.
Acidity does not influence flavor.
- it is only one of the chemical standards that is quantified to classify olive oil. It is the percentage of free fatty acids in the olive oil.
An olive oil with a defect in its sensory analysis or one that has an acidity level above 2% must be refined.
Organoleptic
Sensory analysis
(smell and taste) gives
attributes and defects.

Find out more about
the olive oil’s Attributes
and Defects.
Chemical
Evaluates the acidity, peroxide
, absorbance, between other parameters.
Acidity does not influence flavor.
- it is only one of the chemical standards that is quantified to classify olive oil. It is the percentage of free fatty acids in the olive oil.
  • Extra Virgin Olive Oil
    Maximum acidity of 0.8%.
    Sensorily it is fruity and
    presents no defects.
  • Virgin Olive Oil
    Maximum acidity of 2% and.
    Sensorial it is fruity and defects
    in small intensities can be found.
  • Olive Oil
    A blend of refined and virgin
    olive oil with maximum acidity
    of 1%, not submitted to
    sensory analysis.
An olive oil with a defect in its sensory analysis or one that has an acidity level above 2% must be refined.
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- Classification -
- Blend -

A blend is a combination of chosen olive oils in order to create different flavor profiles, which are distinct and constant (regardless of the brand campaign). Gallo has an almost centuries-old craftsmanship as master blender and due to this know-how its olive oils are distinguished with awards and are recognised worldwide.

Using the different Gallo olive oils is normally associated
with the greater or lesser tradition of using olive oil.
In countries with higher consumption patterns, such as Portugal,
the stronger, spicier and bitterer profiles are generally used.
Countries with less tradition of consuming olive oil, such as Brazil,
tend to favour milder and sweeter flavors.

PORTUGAL . 7000 ml

BRAZIL . 200 ml

CHINA . 20 ml

RUSSIA . 14 ml

Olive oil consumption per capita.

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Olive Oil Gallo

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