As merchandise for a Mediterranean diet, olive oil is characterized by its capability to function as a competent product, with multiple advantages. Olive is first harvested and then processed into oil.
What is Olive Oil?
Olive oil is mainly the oil that is collected from the fruit of an olive tree. It is also the barring of oil, obtained by utilization of re-esterification, or solvents production or processing of the combinations or mixtures of other types of oil. Olive is simply a fruit name, and olive oil is the liquid oil that is extracted purely from this fruit. The process is as simple as crushing and pressing the olive fruit until the olive juice begins to drip-free.
Many times, the process of extracting olive oil is not as simple as it seems, which is why there is a big difference between an improved extra virgin olive or an estate bottle olive, which is much better and purer, than an olive grown at home, handpicked, and later processed into oil. All the phases of olive oil production such as fertilization, plum stage, defense, and time of harvest are to be monitored and carried out carefully as they are crucial for acquiring an exceptional and well-made olive oil.
Olive Oil Production Process
Harvesting and Conveyance
When it is time for the olive harvest, a significant thing to look out for is to get an excellent olive fruit, including good size, a healthy look, and fruit color. Olive colors change gradually until full maturity, so at an initial ripening phase, the color is greenish, slowly becomes rosy, and graduates to a black color, which is the final phase.
Some harvesters can produce a special olive oil utilizing all three combinations for milling. Olive is commonly harvested by hand-picking, and since such a method seems too outdated, many olive growers have developed new ways of harvesting olive fruits. So, nowadays, modern machines are used for harvesting olive crops. After the harvest, they are normally kept in rubber crates before they are conveyed to the olive oil mill within a few hours after the harvest.
It is important to note that when picking olives with hands may contribute to the cost and quality of producing an extra virgin olive oil. So, handpicking must be done with care, where there are no options for modern methods of harvesting the olive. Also, the organoleptic properties of virgin oil that make it unique depend on how ripened the olive is. This means there may be no need to rush the harvest if the olive is not fully mature.
If the only option you have is picking, ensure the olive is healthy and must be transferred to the mill for processing immediately after the harvest. Even though the olive is handpicked, processing it without delay will come with high standard qualities such as good aroma, color, chemical properties, and flavor.
Using modern harvesting machines or applying careful handpicking techniques can stop the olive from getting damaged too quickly due to bruises and damages. However, where the olive is growing in a large orchard, it may be nearly impossible or too stressful to harvest them while standing from the ground level. The right cultivation techniques will be based on the shape and size of the crop, terrain of the crop, and an abounding number of workers.
Harvesting olive crops can be a costly practice, which is why nowadays if you buy olive oils sold in grocery stores, then you can understand that they are products of many producers that utilized facilitating equipment or mechanical fruit shaker during the olive harvest. Also, olive growers that have processing mills on their property quickly convey freshly hand-picked olives to stop the olive from fermenting.
Cleaning and Crushing the Olive
Immediately after harvest and the olive has been sent to the oil mill for production, clean them by removing twigs, stems, leaves, and debris. Afterward, wash them clean, using cold water to get rid of dirt and pesticides. Once this has been done, start crushing the olive together with the pits. Ensure the olive is ground into a paste or homogeneous moisture. You can crush the olive with granite and stone wheels, which still exist in use as it has been consistently utilized by many olive oil producers, even in the past centuries.
Metal, stainless, milestone crushers, or steel rollers can also be used for these purposes. However, use the ones with non-porous surfaces so that a smooth texture of oil paste can be easily achieved. About 10-11 units weight of olive is required for every 1 liter of olive oil produced.
Extraction Process
In this process, the crushed olive paste is mixed or churned for nearly one hour. This is done so that maximum oil production can be obtained. The mixing method is processed by a steady and slow stir, which must be done continuously to break up the water and soil colloid. There are a few methods of olive oil extraction, but the most modern-day method adopted by many producers is the centrifuge method (continuous system).
The centrifuge works by spinning the soft mixture at high frequencies of velocity. Naturally, oil is more delicate than water, and therefore, it is modified quickly and naturally during the process. Another centrifuge can be used to give the paste an additional spin to discard any vegetable water still available in the mixture.
During extraction, heat, and chemicals are not relevant since they can cause the oil to reduce or empty the natural, good nutrients present in olives. After extraction is completed, the outcome is allowed to rest for up to one month, in a glass-glazed tile, inert and producing unsuspended, extra virgin olive oil with high natural nutrients, fine in texture and very flavorous.
Conclusion
Containing a quality amount of antioxidants, the best olive oil has health benefits and, with its many features, can be utilized to aid several other functions. Extracting oil from olives begins by picking fresh olives to crush, malaxing, and getting magnificent and unfiltered natural and fresh olive oil. To know more about olives contact Aril Estate who can serve and guide you about the process of olives to olive oil perfectly!!