Distillation plays no role in the production of extra virgin olive oil, and this is precisely what determines its quality.

What distillation is:

• Distillation is a thermal separation process: substances are heated, evaporated and then condensed again. This involves the use of high temperatures.

Why distillation is excluded for extra virgin olive oil:

• According to EU and IOC rules, extra virgin olive oil may only be obtained by mechanical processes, cold pressing/cold extraction (max. approx. 27 °C).

What is distilled instead:

• Aromatic substances from olive leaves or press residues (for cosmetics, perfume)

In short:

• Extra virgin olive oil is produced without distillation – distillation means a loss of naturalness and quality.

Drupe (stone fruit)

Botanically speaking, the olive is a drupe, i.e. a stone fruit.

It typically has three layers:

• Exocarp: the outer skin
• Mesocarp: the fleshy pulp (oil-rich)
• Endocarp: the hard stone (olive pit)

This classification explains why olives are more closely related to cherries or peaches than to nuts.