2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
The production of olive oil begins with olives. They are boiled or assembled with special machines, but not by hand. Thus, they are still bitter and unpleasant to consume. They are transported in canvas bags. The largest of them are selected and marinated. Olive oil is made with the rest.
If you have decided to prepare extra virgin olive oil, then the olives must be harvested on the same or the previous day. This determines the acidity of the final product, the best being less than 1%.
The production requires the olives to be ground with millstones or hammer mills. At home, this can be achieved with a kitchen sink waste disposer. The end result should be a paste of crushed pits and olive flesh.
The fatty vacuoles in the fruit cells in it are torn very well and the oil is almost ready for extraction. In order for this to happen, however, the result must be stirred for some time - between 20 and 45 minutes.
In this way, the small droplets of fat bind to the larger ones. The more the olive paste is mixed, the more olive oil will be obtained. However, this in turn increases the degree of oxidation, which reduces the durability of the final product.
The most preferred in the production of olive oil are olives, which change color to red shades. The phenomenon is called verezon. It has an acceptable balance between the chemical components that pass from the fruit to the olive oil. These are mainly antioxidants and are at the highest levels in green olives. During ripening, their levels gradually decrease.
It is the antioxidants that determine the resistance to oxidation and the bitter and spicy taste of olive oil. The chlorophyll and carotenoids in olives determine the color of the resulting oil. It is also an indicator of the degree of ripeness of the original olives. For example, the resulting green oil is considered to be produced from unripe fruit.
It is the most durable and has a sharp, grassy taste. Golden color is obtained when using verazon olives. Saturated, golden oil speaks of the use of very ripe olives with a dark purple color. However, the olive oil obtained has the shortest shelf life.
In the production, the resulting olive paste is placed between the accumulated round hemp mats. The press is tightened and the olive oil flows. The method is quite ineffective for large quantities, but at home it is quite suitable. The installation is then flooded with hot water, which carries with it the remaining fat droplets. Centrifuges are widely used in factories to separate grease, water and solids.
The extracted olive oil can be filtered. It is also possible not to filter, in which case the oil will be slightly cloudy. However, this does not matter for its culinary qualities.
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