|
The process of manufacturing quality olive oil can sound a lot easier than the process really is. One of the key ingredients in making olive oil is patience. From the picking of the olive to the finished usable product can be more than a month depending of the producer. The process of making this oil is the same no matter the quantity of oil being produced; no matter if it’s a local farmer producing enough to supply friends and family, or a commercial manufacture producing tons of oil a week. Size doesn't matter the process will always be the same. The first step is the cleaning phase. This where the olives are harvested or picked. Once the professional pickers choose the ripe olive they are safely transported to location where they can be cleaned. The olives are washed with water to remove any pesticides or debris before going to the next step. After they are cleaned the olive are moved to a machine that grinds the olives into a paste. This can be done with a variety of machines such as a hammer mill or stone grinder. Once the olives have been turned into a paste the olives go through a mixing process often call "Malaxing". Malaxing or mixing takes place for about 30 to 40 minutes so the oil droplets can combine and produce a higher yield of oil. This is not only an important step in the process it is a delicate and precise step as well. If the manufacturer adds too much water to increase the oil yield, it will ultimate decrease the quality of the oil. It is also important to remember that although the more you mix the higher the yield, but it also increase oxidation causes for a shorter shelf life. The next step in making extra virgin olive oil or regular olive oil is the two part separation process. This is where the actual oil is separated from the other parts of the olive paste. This is a highly debated step in the process. There are a lot of different ways this can be done, and almost every manufacture has his or her own secrets to doing it correctly. Older manufacturer used what was called pressing for the first step of oil separation; however, the more up-to-date method of separation is called centrifugation. There are two type of centrifugation: a two-phase and three-phase centrifugation. The two-phase process separates the oil from a wet paste, while the three-phase process separates the solids, water and oil separately. Once the oil is separated it is place in tanks to let gravity do the second separation step, this step is often called "Ranking The Oil". Once the oil has been properly separated it is ready for what is known by many as an alternate phase. The alternate phase is when the manufacturer chooses to add an additive to the oil to give it a specific taste or look. After everything has been removed, mixed and added the oil is ready to be packaged and enjoyed.
Related Articles -
olive oil, extra virgin olive oil, grocery, groceries,
| 
