Olive oil is the liquid fat extracted from olives, the fruit of the olive tree. Alternatively, modern centrifuges spin the paste at high speeds, using gravity to separate the oil from the water and solids.
Key Quality Factors in Olive Oil Production and Selection
However, this stage requires precision; excessive heat or prolonged mixing can cause the oil to oxidize, leading to a cooked flavor and degradation of beneficial compounds. This step is crucial not only for hygiene but also to prevent unwanted particles from affecting the oil's taste.
This resting period allows the flavors to harmonize and any remaining sediment to settle, resulting in a more complex and refined final product. Traditionally, this was done with stone mills, but modern production utilizes stainless steel hammer mills or disk mills.
Key Factors That Determine Olive Oil Quality
The paste is gently kneaded in a malaxer for a short period, usually 20 to 45 minutes. There are two primary methods: mechanical pressing and centrifugation.
More About How to make olive oil
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