{"id":7384,"date":"2026-11-11T17:55:17","date_gmt":"2026-11-11T09:55:17","guid":{"rendered":"https:\/\/www.oilpressing.org\/?p=7384"},"modified":"2026-11-11T17:55:21","modified_gmt":"2026-11-11T09:55:21","slug":"olive-oil-extraction-yield","status":"publish","type":"post","link":"https:\/\/www.oilpressing.org\/bg\/olive-oil-extraction-yield.html","title":{"rendered":"How Much Olive Oil Can You Produce from 100 kg of Olives?"},"content":{"rendered":"
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If you grow olives \u2014 or are thinking about buying olives to press for oil \u2014 one of the first questions you will ask is simple: how much oil will I actually get?<\/strong> You have 100 kg of olives. Will that yield 10 liters of oil? 15? 20? The answer matters because it determines whether your olive oil venture is profitable, what price you need to charge per liter, and whether your pressing method and equipment are giving you the best possible return on your fruit.<\/p>\n\n\n\n

The short answer: from 100 kg of olives, you can expect to produce 10\u201322 liters of olive oil<\/strong>, depending on olive variety, ripeness, oil content, extraction method, and equipment quality. That is a wide range \u2014 and the difference between the low end and the high end is often determined by the type of press you use. A well-operated olive oil hydraulic press machine<\/strong> can consistently achieve yields at the upper end of that range, extracting 18\u201322 liters<\/strong> from 100 kg of good-quality olives while preserving the cold-press quality that commands premium pricing.<\/p>\n\n\n\n

Let us break down the factors that determine your actual yield, and how to maximize the oil you get from every kilogram of fruit.<\/p>\n\n\n\n

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Olive Oil Content Varies by Variety<\/h2>\n\n\n\n

Not all olives are created equal when it comes to oil content. The variety of olive you grow or buy is the single largest factor determining how much oil 100 kg of fruit will yield. Here is how common varieties compare:<\/p>\n\n\n\n

Olive Variety<\/th>Oil Content (% by weight)<\/th>Oil from 100 kg Olives<\/th><\/tr><\/thead>
Arbequina<\/td>20\u201324%<\/td>20\u201324 liters<\/td><\/tr>
Picual<\/td>22\u201326%<\/td>22\u201326 liters<\/td><\/tr>
Koroneiki<\/td>22\u201327%<\/td>22\u201327 liters<\/td><\/tr>
Frantoio<\/td>19\u201323%<\/td>19\u201323 liters<\/td><\/tr>
Leccino<\/td>17\u201321%<\/td>17\u201321 liters<\/td><\/tr>
Mission<\/td>15\u201319%<\/td>15\u201319 liters<\/td><\/tr>
Manzanilla (table olive)<\/td>12\u201316%<\/td>12\u201316 liters<\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n

As you can see, oil-rich varieties like Koroneiki and Picual can yield over 22 liters per 100 kg<\/strong>, while table olive varieties like Manzanilla may produce only 12\u201316 liters. If you are selecting varieties to plant \u2014 or choosing which olives to buy for pressing \u2014 this single factor can mean the difference between a profitable operation and a marginal one.<\/p>\n\n\n\n

However, variety alone does not determine your actual yield. Even a high-oil variety like Koroneiki will underperform if the olives are harvested at the wrong time, stored poorly before pressing, or processed with equipment that leaves oil in the pomace.<\/p>\n\n\n\n

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Ripeness at Harvest Affects Yield Significantly<\/h2>\n\n\n\n

Olive oil accumulates in the fruit as it ripens. The timing of harvest has a direct and measurable impact on how much oil you can extract from 100 kg of olives:<\/p>\n\n\n\n