Production Process of Olive Oil

Harvest

Manual: It is hit the olive branches with a stick called "rod" what produces the fruit drop on a synthetic fabric known as Faldo, which covers the entire area occupied by the olive tree and allows farmers to harvest the olives without it touches the ground directly. There are also "mechanical vibrators" to replace the rod.

Mechanical: Modern machines also facilitate the work of the harvest, they protect the fruit against impact and dirt. However, due to the difficulty of access to mountain farms, the farmer is required to dispense with the use of some machines, being in this case mostly manually collecting and therefore more costly.

Transport and Receiving

Transportation to the oil mill is done in a few hours, in individual boxes or baskets to avoid the beating or damage of the fruit. It downloads the fruit in different bins according to quality and variety for weighing.

Cleaning and Washing

The olive is deposited on a conveyor belt for further cleaning and dust removal of branches and leaves of the fruit. Washing is performed to remove traces of dirt and dust adhering. Potable water is used.

Milling

The ground breaks the structure of the olive, without scrapping, to release the liquid. Hammers rotate on a screen and beat the olives to turn it into a dough. Once milled, the mass obtained is deposited in a blender machine that homogenizes it.

Churning and Extraction

Here begins an important stage that will determine the final quality of the product:

1) Solid Phase - Liquid: Consist in introducing the resulting mass of the milling in an empty horizontal cylinder that rotates at high speed. In this way separation is obtained by difference in density, the various components that form the olive paste. This cold working process are kept intact all the organoleptic and nutritional properties of olive juice. For quality oils, the temperature of the beaten mass must not exceed 27-29 ° C, and the mixing time does not exceed 90 minutes.

2) Liquid Phase - Liquid: It separates the vegetation water oil in a machine called "Centrifuge Vertical". Although the liquid material goes profiling, still contains a small amount of solids which, obviously, must be eliminated. This new separation can be done by decantation, centrifugation or through a mixed system that combines both..

Obtainment

Olive oil is obtained from the olive (Oliva), who is referred. Depending on the care and attention used in the process, from the Olive tree to the storage, we obtain a current olive oil, which must be refined to be consumed, or a great extra virgin worthy of awards and honors.

Analysis

Through the analysis that olive oils are submitted it is possible to differentiate distinct types and qualities, as we have noted in the previous paragraph.

Olive Oil Production

Countries with higher production of olive oil are Spain, Italy and Greece. Spain is the largest olive oil producer in the world. Its production is mainly in the south due to its Mediterranean climate favors the cultivation of olive trees. In Spain there are 32 denomination of origin of Virgin Olive Oil and Extra Virgin. In all denominations predominates the final quality of the product because of the rigorous controls. More and more countries are engaged in the cultivation of the Olive trees because the valuation and appreciation of Extra Virgin Olive Oil has increased in recent years.

Storage and Packaging

The storage is done in stainless steel tanks, some of which incorporate nitrogen to prevent oxidation of olive oil.