Olive Oil Production and Milling
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1 Olive Oil Production and Milling Sonoma - October 15, 2009 Paul Vossen University of California 133 Aviation Blvd. Santa Rosa, CA pmvossen@ucdavis.edu
2 Oil Fruit-water Pomace Paste
3 Presentation Topics What s s Hot about Olive Oil? General Overview of Olive Oil Processing
4 World Production = 2,500 million liters USA Production = 2.5 million liters 0.1%
5 PRODUCTION Y CONSUMPTION 1990/ / tm Production Consumption / / / / / / / / /9 1999/0 2000/1 2001/2 2002/3 2003/4 2004/5 2005/6 2006/7 Production Consumption
6 USA Olive Oil Production, Consumption, & Imports Production ~ 2.5 million Liters Consumption ~ 250 million Liters Exports ~ 17 million Liters Imports ~ million Liters From Italy 71% From Spain 15% From Turkey 5% From Greece 2% From Australia, Chile, Argentina 7%
7 USA imports 99% of consumption
8 Cheap imports typically have defects #1 Defect = Rancid - old oils (not fresh) #2 Defect = Fusty - cheap oils - low cost producers from ground harvested or poorly handled fruit #3 Defect = Heated Flavor - Mix of refined & pomace oil up to IOC standard of non-detectable
9 Paul Vossen
10 SUPERMARKET OILS Paul Vossen
11 Australian National Show (Richard Gawel) Entries FFA Total Ave. Small Vol Ave. Large Vol Ave. Bulk n/a Overall Average Tasting Results Gold 13%# 5%# 3% 3% 4% Silver 7% 8% 11% 11% 2% Bronze 7% 8% 26% 18% 38% Award Winners 27% 21% 40% 32% 44% Disqualifications 23% 15% 23% 18% 14%
12 Free Fatty Acid Level Crude measure of quality 0.8 is very high 0.5 is high In Australia oils with 0.1 to 0.2 received the most and highest medals In Australia oils above 0.3 received no medal or were disqualified
13 Fancy Laboratories How much WHATEVER can you mix with good oil (0.2% FFA) to meet the % 0.8% FFA standard?
14 Status quo USDA & CDFA European Voluntary Standards COOC European Voluntary Standard No Independent Taste Panel No Marketing Order (Commission) No enforcement Paul Vossen
15 We Use EUROPEAN Standards Because We Don t t Know Any Better European Standards are a recipe for how to meet the MINIMUM quality level
16 New Australian Standards Australian Competition and Consumer Commission Identifying adulteration with refined, pomace, and seed oils with new technology Setting standards that reflect REAL extra virgin grade
17 New World Imports Good Quality - Good Price Australia Chile Argentina
18 Two primary reasons for interest in olive oil Mechanization & Health
19 Olive Oil Mechanization Innovation GROWING OLIVES Mechanical harvest Low vigor varieties Drip irrigation Mechanical pruning PROCESSING FRUIT Cont. flow system Electricity (pumps, motors, temp. control) Stainless steel
20 Salvation = Mechanization Harvest can be 50% + of production cost
21 Medium density
22 Set up for trunk shaker harvest
23
24 Olive Tree Shaker Wrap Around
25 Paul Vossen
26 California Prune Harvester
27 California Pistachio Harvester
28
29 Trees for Colossus harvest
30 Paul Vossen
31 View from top of Colossus
32 Portugal 5,000 acre ranch Over-the the-row grape and Colossus harvest
33 Grape harvester for young trees and Colossus for mature trees
34 California New Plantings
35
36 Trees for over-the-row grape harvest
37 Tractor pulled over-the-row grape harvester
38 Tractor pulled over-the-row grape harvester
39 Harvest Efficiency/ton Hand: $350-2,000 Hand held combs & shakers $ Trunk shaker nets ground $ Trunk shaker wrap around $ Over-the the-row grape $40-80 Over-the the-row colossus?? $75
40 HOW OLIVE OIL IS MADE Simple and Natural! Crush the fruit Separate the oil from fruit-water and solids
41 Extra Virgin Olive Oil Simple as Good Fruit no rot not frozen 2. Handled carefully no damage short storage 3. Processed quickly in modern clean equipment 4. Stored well clean stainless steel - purged 5. Sold within a year or less
42 OLIVES on the TREE Quality is the best it can be Good fruit = extra virgin
43 Pre-harvest defects can come from: Freeze Olive fly Pesticide Maggot damage Copper Residue OK Frozen
44 Frozen Olives
45 OLIVE FLY DAMAGE and OIL SENSORY ANALYSIS Can tolerate more damage if the fruit is not rotten
46 Irrigation influence on flavor: Severe drought stress Excess moisture BLAND BITTER
47 Olive Harvest & Handling Problems Bruising
48 Colossus Harvested Manzanillos
49 Minor damage from workers stepping on the fruit on the nets ALMOST INSIGNIFICANT
50 Olive Harvest & Handling Problems Ground fruit
51 Ground Fruit Mechanical Pick-up
52
53 Olive Harvest & Handling Problems Stored fruit
54
55
56
57 BIOGENESIS OF FUSTY, WINEY/VINEGARY & MUSTY DEFECTS DAY 0 - Present in and on fruit Enzymes, bacteria, yeast, molds DAY 2 Beginning of texture loss (skin breakdown) Enterobacter and Clostridium (fusty & winey) DAY 4 Fermentation Yeasts, lactobacillus, and acetobacter + sugars = ethanol, lactic acid, ethyl acetate, & acetic acid (fusty and winey/vinegary) DAY 6 Mold growth Fungus mycelium (musty) Angerosa et al. 1998
58 GOOD OLIVE OIL STARTS WITH GOOD FRUIT
59 FRUIT MATURITY Degree of Ripeness Hard Green Soft Yellowing Black Skin - Flesh Green Black Skin and Flesh Large influence on sensory attributes
60 FRUIT POLYPHENOL LEVEL & COLOR DURING THE GROWING SEASON 100% 90% 80% 70% 60% 50% 40% 30% Veraison Color Change Green Yellow-green > ½ Purple skin Black skin white flesh Black skin < ½ black flesh Black skin > ½ black flesh 20% 10% Green Black skin & flesh to pit 0% M J J A S O N D J F Vossen, compiled from multiple sources Growing Season
61 Maturity Style Generalities Green Fruity 8 Green 7 Ripe Fruit 0 Bitter 7 Rough 6 Astringent 6 Pungent 6 Balance 1 Grass Herbaceous Nettle Tannic Woody Ripe Fruity 6 Green 5 Ripe Fruit 5 Bitter 3 Rough 1 Astringent 1 Pungent 4 Balance 8 Floral Nutty Almond Apple Berry Over-ripe Fruity 2 Green 0 Ripe Fruit 8 Bitter 0 Rough 0 Astringent 0 Pungent 0 Balance 2 Tropical Banana Eucalyptus Buttery
62 Oil Yield Based on Fruit Maturity and 2 nd Pressing Variety Maturity Gallons of oil/ton % Mission Green yellow Mission Half ripe red color Mission Fully ripe black fruit Mission Fully ripe shriveled fruit Mission Moldy pomace 2 nd pressing
63 TRANSPORT & STORAGE Farm to mill Bins - Boxes - Bags Shallow Depth Ventilation Short Distance or Time The olives should not be damaged.
64 Paul Vossen
65 PROCESSING STEPS 1. Fruit Transport 2. Fruit Storage 3. Fruit Cleaning 4. Fruit Washing 5. Fruit Crushing 6. Paste Malaxation 7. Oil Separation 8. Oil Cleaning 9. Oil Settling 10.Oil Storage 11.Oil Filtration 12.Oil Bottling 13.Bottle Storage 14.Waste Disposal
66 GREAT OIL BAD OIL Magic When its great Perfect climate Perfect soil Old stressed trees Secret tradition Perfect variety mix Perfect maturity Good blending
67 GREAT OIL BAD OIL When its great Magic Perfect climate Perfect soil Old stressed trees Secret tradition Perfect variety mix Perfect maturity Good blending When its bad Processor goofed
68 Leaf and stem removal
69 WASHING OLIVES BEFORE MILLING
70 OLIVE CRUSHING Hammermill Disc Crusher Fruit Pitter Stone Mill
71 Hand Olive Crusher (Morocco)
72 Turkish Stone Crusher and Decantation Basins
73 Animal or Water Powered Stone Crushers
74 California Mission
75 California Mission Stone Crusher
76
77 Morocco 2007
78
79 Spanish Cones Italian Wheels
80 Modern Italian Stone Crusher
81
82 Roller Crusher
83 The hammermill smashes the fruit and pushes it through a screen
84 Screen size affects paste fineness
85 Blades Hammers
86 Variable speed knife blade crusher
87 Disk Crusher
88 Cheese Grater Crusher
89 De-pitter Crusher
90 Pitter & Crusher
91 Left de-pitted paste Right pits crushed in paste
92 Malaxation tank jacketed to slightly warm paste
93 Malaxation tank blades
94 Zero O 2
95
96
97 TRADITIONAL PRESS TRADITIONAL PRESS Paste spread onto a filter mat Mats are stacked up Press cake is squeezed
98 Stacking the mats
99
100
101 Esparto Steel Wire Esparto and Nylon
102
103 Matty Defect Historical necessity Romantic diversion Almost non existent in modern world
104 Old Screw Press
105 Screw Press
106 Screw Press
107
108 Old Lever Press
109 Lever Press
110 Heated Turkish Presses
111 Small California Press
112
113 Oil Yield Based on Fruit Maturity and 2 nd Pressing Variety Maturity Gallons of oil/ton % Mission Green yellow Mission Half ripe red color Mission Fully ripe black fruit Mission Fully ripe shriveled fruit Mission Moldy pomace 2 nd pressing
114 Contrast between a focus on quality or indifference to quality
115
116
117
118
119 Selective Filtration Screen
120 Selective Filtration Rotating screen drums leak out liquid portion of paste via gavity Paste moves through via an auger inside the drums
121 Sinolea Separation
122 Selective Filtration over time 5 min 10 min 15 min 20 min
123 DECANTER Horizontal Centrifuge
124
125 DECANTERS Horizontal centrifuge Spins at 3,000 rpm, force decants oil 3-Phase (Oil - Solids - Fruitwater) 2-Phase (Oil Solids mixed with Fruitwater)
126 Recycled fruit-water (2.5-phase)
127 Vertical Centrifuge oil cleaning
128 In ground tile storage tank Stainless steel tank
129 STAINLESS STEEL STORAGE TANKS Cone shaped bottom to purge sediments periodically Nitrogen added to the air space
130 Antique Oil Storage Tanks
131 Antique Oil Storage Vessels
132 Steel and Clay Storage
133 Metallic Defect
134 FILTRATION Removal of sediments Removal of water Removal of some polyphenols
135
136
137
138 BOTTLING Bottling - Canning: Type of container Light Temperature Head space Container Stopper
139 Paul Vossen University of California Cooperative Extension 133 Aviation Blvd. Santa Rosa, CA (707)
Paul Vossen. University of California Cooperative Extension 133 Aviation Blvd. Santa Rosa, CA (707)
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Paul Vossen. University of California Cooperative Extension Sonoma County 133 Aviation Blvd. # 109 Santa Rosa, CA
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