Extraction process of olive oil..
The technique of extracting oil dates from antiquity. The basic principle is always the same, despite the many innovations of the material that have succeeded until the modern era. Industrial production has not eradicated the traditional method.
The method..
The method of extracting oil is purely mechanical, which means that the final product is pure fruit juice which has undergone no chemical transformation. There are three basic operations in the olive oil fabrication : Olive's detritions: this involves breaking the skin to release the oil. Pressure: to squeeze the pulp to extract the oil. Decant: To separate the oil from other elements (water, margins, debris ...) A key factor was the storage time after harvest. Ideally, the olives must arrive at the mill immediately after harvest, in the same day. Otherwise, the taste of olives will deteriorate rapidly because the fermentation process begins. Among the oil producers there are still craftsmen respectful of traditional methods that use a traditional hardware, then there are the industrial producers who have adopted modern technology. The only method of extraction that will keep your attention on the label is "cold pressed" which mentions a traditional extraction, involving the mechanical cold pressing. The first cold pressing opposes the second and third pressure carried out hot, which produce oil only for the industry.
And then ?
After leaving the mill, olive oil continues to evolve. During the first two months it matures, becomes more subtle. Then, for six more months, there will be many changes since the oil gets better until it reaches its peak and then decline. After two years, the flavours are flat and oxidation advanced.
Criteria for good quality oil
Given the wide range of olive oils which we are confronted, it is often very difficult to get an idea of the quality, taste and origin of olive oil. How to be sure to choose a quality olive oil ? Acidity : Acidity is the most important criterion for professionals and consumers. It determines the classification and price. Oxidation : oxidation takes place when the olive oil becomes rancid. This results from the exposure of the oil on a no-favourable after extracting the oil presser. Colour : The colour of olive oil varies from light to dark green or dark yellow or light. The colour is determined by the substance of dominant colour of the fruit at harvest. For an olive green, the fruit was picked early, when he has not had time to mature or half-ripe. The oil usually has a bitter taste. Olive oil can also have a vivid green colour if the leaves or twigs of olive trees have been added during grinding. A fruit not Colour: The colour of olive oil varies from light to dark green or dark yellow or light. The colour is determined by the substance of dominant colour of the fruit at harvest. For an olive green, the fruit was picked early, when he has not had time to mature or half-ripe. The oil usually has a bitter taste. Olive oil can also have a vivid green colour if the leaves or twigs of olive trees have been added during grinding. An unripe or half-ripe fruit resulted of the apparition of chlorophyll blue-violet. Olive oil yellow means that the fruit has ripened before being harvested. If the vivid yellow, this may be the effect of oxidation. When the colour is dark brown or black, then the oil comes from olives that fall from the tree branches. Such oil has a lighter taste, sweeter. The technique of crushing and oil extraction also plays an important role in determining the colour.
Criteria of technical quality of the olive oil.
The label on bottles of olive oil is present to give you some information about the "technical" quality of the olive oil contained. The minimum quality criteria to ask for olive oil are that it is extra virgin or virgin and she is first obtained by cold extraction or the first cold pressing.
Are all types of oils having the same taste ?
Like wine, olive oil has many flavours and aromas. The natural aroma and flavour depend on the oil quality, variety of olive, weather, fields where the trees are planted, the variety, age of the tree, the cultures' technique, pests, fruit maturity at harvest, method of harvest, the selection of fruits after harvest, storage time between harvest and extraction at the mill, manufacturing techniques, assembly, packaging, storage, age, etc..
What should I look on the bottle ?
Before choosing your bottle of olive oil you should carefully check the label to find the following information: - Type of oil (extra virgin, virgin fine, etc...) - Degree of acidity (note if the oil was produced by grinding and cold if the olives are organic). - Containers are approved in litter 0.10 / 0.25 / 0.50 / 0.75 / 1 / 2 / 3 / 5 / and 10 - Country of origin - Local origin - Name and address of the brand, the producer, seller, importer / exporter and the bottling plant. - Date of bottling and expiration date (should not exceed 15-18 months) - Terms of preservations (temperature)
The label of a bottle of olive oil
Three entries appear on the label. The required references are the name and method of production. The optional word came from. The name The oils are marketed under names specific. The degree of acidity, type of mixing and refining determine the denomination. The extra virgin olive oil :its acidity must not exceed 0.4%. It is not made from a blend and has not undergone any alteration since it is the pure fruit juice. The extra virgin olive oil is the only name to be used to select the quality. Virgin olive oil :it is also a pure olive juice, but its acidity may rise to 2%. The virgin olive oil has a coarser flavour than the previous one, mainly because of fermentation. This oil can be used for cooking, but it has too flaws to be used as seasoning. Other denominations declined around the term "Olive Oil" define low-end products obtained by refining, chemical processing and assembly, with no more nobility and authenticity of pure fruit juice that the amateur search. Moreover, most of these oils are prohibited for consumption, since they are exclusively used by the industry. Of the following names, only the first three are edible, but only the first is a "real" olive oil. 1. Virgin olive oil 2. Refined olive oil 3. Olive oil 4. Oil crude olive pomace 5. Pomace olive oil refined 6. Pomace oil Now you know which oil choose ! Where can I buy extra virgin olive oil in Canary Islands ?