The process of making olive oil is very laborious, as is half of manual labor. Besides, it is mandatory to follow certain rules.
The land under olive plantations is processed in a special way, it is also unacceptable use of chemicals. In the processing phase the quality of olive oil depends on the technology of the olive harvest, storage conditions and duration of their processing.
The collection of olives
Season of the olive harvest lasts from September to December, depending on the varieties and areas of growth of the tree. The signal for the start of harvest is the change in their color. As soon as the color turned purple, wine means it's time to collect.
There are two method of collecting the olives. Manual around the tree lay the cloth, and the tree would comb little comb. When machine method is a special machine large hammer and strikes the trunk of the tree. This fruit crumble down. But experienced farmers say the amount of oil in these olives is much smaller.
After harvesting, the olives are plucked from the leaves and twigs, and sorted. Medium-sized olives have a weight of 3 to 5 year, large, over 5 g of fruit pulp contains from 40 to 70% oil. In order to squeeze a lot of quality oil, it is necessary that the olives came to the factory within a few hours after collection.
Traditional oil mills used millstones made of stone or marble. They crushed the olives with pits. Then the raw material enters into the mixer where it is mixed until smooth.
In the next stage, the olive mass is spread over the circles with the holes and filters. The circles in the amount of three pieces placed on metal discs. These discs are then put on a metal pin. When these discs will be 20, they put under the press.
From the press fluid, consisting of oil and water. With the separator the oil is separated from the water. The oil obtained from the separator is olive oil extra virgin Oliva Extra Vergine. Pressed water is used for irrigation of olive plantations.
A modern spin
Modern maslianico for grinding the fruit of the olive tree uses a special knife system. The resulting mass is placed in a horizontal centrifuge and add water. To separate oil from water, the mixture is heated to a temperature of 28oC.
Before you consume this oil in food or sent for sale, he should be given "rest". At first glance, it seems completely transparent. But after the time on the bottom of the bottle there is a residue. If it does not drain, it will ruin the taste of the oil. After straining the oil gets the label of the Olio Extra Vergine di Oliva.