Flavor Your Life Explains the Steps in Italian Olive Oil Production
Flavor Your Life, a European Union funded campaign dedicated to educating consumers about the latest in olive oil industry news, lists the steps that are taken to produce extra virgin Italian olive oil.
Extra virgin olive oil has a very distinguishable aroma and a flavorful taste. It is distinguishable from other oils because of its raw materials and its method of extraction. Olive oil has been extracted for thousands of years under many different methods. The modern extraction of extra virgin olive oil requires impact, pressure, centrifugation, decanting, filtration, surface tension and the mechanical treatment of the emulsions. Other oils use chemical methods and represent a non-authentic extra virgin olive oil. There are a few steps that must be taken to extract the oil from the olive fruit.
The steps for the extraction of the oil from the olive include:
- Milling: Milling breaks the cell walls and drains the juice, which creates an olive paste composed of oil, water, and solids
- Kneading: Mixing the olive paste with water
- Extraction: Separates the liquid phase from the solid phase. The residue consists of solid pieces of the skins, pulp, seeds and fragments of olive pits that are discarded
- The last step is the separation of olive oil from the water
Other olive oil production methods can include the use of pressure and chemicals. However, when pressure and chemicals are used, the heat created can alter the chemistry of the oil, therefore stripping it of its extra virgin status, its flavor, and some of its health benefits.
SOURCE Flavor Your Life