Production Process of Olive Oil
Picking Olives, Varear
During the months of November, December and January, the farmers take to collect the olive groves that soon will become expected and requested oils worldwide.
The ground can break the structure of the olive, no boning, to release the liquid .However, the batter is to separate the pulp of the other elements to gradually go extracting the oil . The resultant of these two processes as the olive paste that originate oil future.
In continuous systems, it is generally horizontal mixers using several bodies made of stainless steel, with a system of vanes, and a heating system by hot water which flows through a jacket around each mixer body.
The length of mixing time should be sufficient to achieve a phase group and obtain a uniform, desired temperature in the dough.
In the mixing process, the mass to be heated to lower the viscosity of the oiland thus, facilitate the formation of the oil phase and extraction.
For quality oils, the temperature of the churning mass, should not exceed 27 º C - 29 º C , and the mixing time does not exceed 90 minutes.
Here begins a critical phase that will determine the final product quality . Once the dough, separate the liquid portion from the solid portion. And this process is done by selective filtration (takes place an extraction of the oil remaining in the top of the dough) and extraction pressure (hydraulic presses the pulp is distributed on the baskets or stacked filter discs and subjected to the pressure generated by the presses and the oil obtained, vegetable water and olive pomace. The oil obtained from the first pressing is of higher quality ).
Although liquid matter go profiling, still contains a small amount of solids obviously be removed. This further separation can be done by decanting , centrifugation or by a mixed system combining both procedures.
The oil is stored in the mill before it is packaged and comes to market consumer in perfect condition. In this phase you will experience positive changes and loses some of the bitter flavors while gaining in nuances and sweet and pleasant sensations .
The oils should be classified and stored in various ways in terms of quality and origin (ground or tree).
The oil obtained is stored in vats or tanks in the holds of the mills . The latter material should be inert.
The ideal temperature is between 18 º C - 20 º C , to allow maturation without triggering rust oils.
There must be a careful cleaning of the tank before filling.
The funds accumulated impurities must be removed, and that along with the dirt and dust, and are protein substances that ferment easily sugary, oil communicating unpleasant odors and tastes musty-damp, sour, dirty, oils, dirt, etc. ., and also raise the acidity. Therefore, the tanks must be purged periodically , including pumped into another tank clean.
Before packaging of virgin olive oil (extra virgin or virgin), the oil is filtered to remove traces of impurities and moisture that can lead (also can be packed without filtering, called " oil industry "or" unfiltered oil " , which will lead eventually to form small sludge in the container bottom).
In the packaging plants, filled and labeled containers of extra virgin olive oil or virgin for marketing.
To be ready for consumption not just any oil packaging material . The most commonly used PET (plastic), glass, tin and cardboard coated . It is advisable to use opaque containers not to miss the light to avoid altering the oil excellences hiding inside.
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