The olive pit also contains oil and the olive tree only bears fruit when it is cold.

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g1 flew from the Southeast to Rio Grande do Sul, where the largest olive grove in Brazil is located, to show the step-by-step process of producing olive oil. To be extra virgin, oil needs to be extracted from olives in less than 24 hours, says producer. Where does olive oil come from How many kilos of olives make a bottle of olive oil? How is oil extracted from olives? The g1 flew from Rio and SP to Rio Grande do Sul, where the largest olive tree plantation in Brazil is located, to follow the step by step of olive oil production in the municipality of Viamão. It’s a delicate process: after they come off the trees, the olives have to go straight to the factory. They lose quality quickly and, if the oil is not extracted soon, it can lose the freshness of the fruit, the spiciness and the fruity flavor: everything you expect from an extra virgin oil. On this trip, the team also saw that nothing is wasted and that there is oil even in the pit of the olive. There was also “milking” of olive trees and olive tasting at the foot of the tree. Is she as hot as pizza? Check it out in the video above. WHERE IT COMES FROM: watch all the videos in the PEOPLE FROM THE COUNTRYSIDE series: find out who produces the food that comes to you Types of olive oil Olive oils are distinguished by their level of acidity and flavor. Below, see the explanations of the producer of Estância das Oliveiras André Sittoni Goelzer and technicians from the Ministry of Agriculture. Extra virgin: is the best quality olive oil, produced from olives in good condition and processed, in general, within 24 hours. The oil needs to be extracted in a short time because olives quickly lose their spiciness, bitterness and fruitiness, qualities of flavor that one would expect from an extra virgin; Acidity: less than or equal to 0.8%; Sensory: spicy, bitter and fruity. Virgin: it is an oil that is also made with olives in good condition, but which have lost some quality over time. Example: the oil may have taken a long time to be extracted from the olives; Acidity: less than or equal to 2%; Sensory: it can still be spicy, bitter and fruity, but it begins to show some defects, such as a vinegary, fermented, acidic taste, among others. Lampante: it is an oil of the worst quality, which cannot be intended for human consumption. It may have been made from olives in a bad state (picked spoiled, from the ground or improperly stored); Acidity: greater than 2%; Sensory: bad tastes predominate, such as vinegar, fermented, acid, among others. Unique Type: it is an olive oil mixed with refined oil, that is, one that has been chemically altered to eliminate impurities and be intended for human consumption. It is mixed with virgin olive oil; Acidity: less than or equal to 1%; Sensory: it is not evaluated sensorially, but it has a neutral taste. It is suitable for frying. Read also: 🎧LISTEN: Olive trees are grown with classical music 🔎INVESTIGATION: How the government detects olive oil fraud at Estância das Oliveiras farm. Trees are spaced apart from each other to avoid nutrient competition between roots. Marcos Serra Lima/g1 Olive varieties for making oil are small and need to be green. When they are in that color, it means that the olive oil has a spiciness, one of the characteristics that one would expect from an extra virgin olive oil. Marcos Serra Lima/g1 Men work to harvest the olives. Marcos Serra Lima/g1 Olive harvest: in Rio Grande do Sul, the harvest lasts from February to early April. Marcos Serra Lima/g1 Olives are placed in nets so they don’t get lost in the ground and don’t get dirty. Marcos Serra Lima/g1 Brazil is the second largest consumer of olive oil after the USA. Marcos Serra Lima/g1 The difference between green and black olives is the maturation point: the darker the riper. Marcos Serra Lima/g1 Credits ‘Where does what I eat come from’: Editorial coordination: Luciana de Oliveira Editing and finishing: Gustavo Wanderley Narration: Marih Oliveira Reporting: Paula Salati and Marcos Serra Lima Production: Paula Salati Script: Paula Salati Coordination of video: Tatiana Caldas and Mariana Mendicelli Art coordination: Guilherme Gomes Art direction and illustrations: Vitória Coelho Photography: Marcos Serra Lima Motion: Vitória Coelho and Verônica Medeiros Driver: Márcio Severo More from the series Where does it come from… Where does o come from What I Eat: Eggs Where What I Eat Comes From: Corn Where What I Eat Comes From: Honey Where Grass Comes From Where What I Eat Comes From: Watermelon Series is also on Podcast…

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