Olive oil is the oil derived from the fruit of the olive tree. It is a key element of the Mediterranean diet and considered healthy food product because of its content of monounsaturated fat. Extracted by pressing the olives in mills, cold or warm olives compression. In several cases, then is filtered with filter media.
Homer called it “liquid gold”, Hippocrates, Galen and Dioscorides praised it for its positive effects on health. The reason for the olive oil, the juice of the olive fruit of the tree that announces joy, peace and victory. The basis of the Mediterranean diet …
Three elements are responsible for the quality of the oil:
The way shrinkage and the acidity of the fruit
The collection of the olive fruit must be done with clean cloths. The origins. The soil, climate and microclimate, altitude in which the olive grove, its proximity to the sea and the sunshine of the region are important parameters. Its acidity. The extra virgin olive oil has an acidity to 0.8% and virgin olive oil 0,8- 2%. The higher acidity (above 2%) comes from the creation of free fatty acids have an unpleasant odor and significantly reduce the quality of the oil.
The mode of operation of the plant into which the crushing
The temperature of elaiomalaxis. Should be done at a temperature up to 27oC (cold pressing), for about 20-35 minutes. Higher temperatures may increase the performance (i.e. to producemore oil), but the heat alters the quality. At a temperature of 60oC, the oil ends up not anymore vitamins – only contains monounsaturated fatty acids.
The way to store olive oil
“Enemies” of the olive oil is moisture, light and heat. For large volumes of oil storage tanks in which to place the oil after pressing must be stainless steel. And indeed located in a shady area so that the oil be stored for a long time without degrading quality.