Olive Oil Extraction

 

Olive oil extraction crushes the fruit of the olive to obtain its oil. The freshness and chemical uniqueness of olive oil is maintained only when it is milled and pressed within twenty-four hours of being picked. Consumers are unaware of these practices and can’t determine if those conditions are met. Buying from quality olive oil manufacturers is the only way to ensure that freshness.oils Sediment deposited at the bottom of the container is a sign of good, unfiltered olive oil.

The first pressing of the olives is the highest in quality. The quicker the picked olive’s oil is extracted, the healthier the oil will be. Less oxidation produces better oil.

Olives are first washed with water to remove any impurities on its skin and then crushed to a paste. This begins the extraction process. The traditional cold squeezing breaks the olive’s pulp by employing two turning granite wheels. Since there is no heat involved it is known as cold pressing.

The first cold pressing produces the most flavorful and healthiest oils. Warm squeezing is the modern method. The pulp is heated and then centrifuged to separate the oil from the solid residue. Commercial centrifugation generates heat as it removes water from the olive dough. This heat alters the phytochemical properties of the oil and make it more susceptible to free radical attack.

Refrigeration does not alter or damage extra virgin olive oil but it does cause fat droplets to coalesce. Solid block formation during refrigeration is an indication of a poor olive oil.

Olive oil is bottled in dark colored glass bottles and tin cans to protect it from the sun’s ray and oxidation. Large containers of olive oil should be stored in a cool, dark room. Cruets containing olive oil should be closed and constantly refilled to minimize the amount of space that oxygen can occupy. This prevents the oil’s oxidation.