The Secrets of Olive Oil Presented by Captain Gaby Beainy Recto Verso Workshops and Talks 18 June 2012 1/ 62 2/ 62 1
HARVEST The characteristics of the oil (quality, taste, acidity, etc.) are related to the harvest period. Best harvest: Olives should be harvested when the major part of them are starting to change color Mechanics harvest: Olive should be picked from the tree by hand (manual) or with the help of easy hand-machine (olive pickers), avoiding as much as possible to damage the fruits could be used on pre-prepared plants which were grown to be mechanically harvested, considering the shape of the plants, the distance within plants and the cultivars. 3/ 62 0 - deep green peel 1 - light green - yellowish peel RIPENESS INDEX 2 - peel light green with reddish stains 3 - pink peel or colored some more half of peel 4 - violet peel and withe pulp 5 - black peel and pink pulp some more half 6 - black peel and violet pulp to the stone 7 - black peel and dark purple pulp 4/ 62 2
5/ 62 6/ 62 3
7/ 62 8/ 62 4
9/ 62 OLIVE OIL TECNOLOGY 10 / 62 5
TRANSFORMATION After the harvest, transformation is surely the most important step. To obtain an excellent quality oil it is necessary to mill olive which are: not-damaged without any parasites or illness without soil residues without pesticides residues 11 / 62 TRANSFORMATION The technology for olive oil extraction, starting from the ecumage of the ancient times, has reached quality and hourly production levels, which were unthinkable until some years ago At the moment three main procedures are used for olive oil extraction: Traditional method with marble stone and press. Continuous cycle method with horizontal centrifuge. Percolation method, the so-called Sinolea (by the name of the machine). 12 / 62 6
TECHNOLOGY TRADITIONAL SYSTEM (PRESSURE) TO TREATMENTS OLIVE ARE CHOSEN AND LEAVES REMOVED MALAXER Oil paste PRESSURE Olive Pomace OLIVE ARE WEIGHTED Oil Paste Oleic raw liquid WASHING Olives CRUSHER CENTRIFUGE OIL A.A. V.V. 13 / 62 TO WASTE TREATMENT WASHING-MACHINE 14 / 62 7
Traditional system PRESSURE 1st step Milling of olives with the marble stone with eventual malaxing 2nd step oil paste is poured on mats of coconut fibers or nylon 15 / 62 Traditional system PRESSURE 3rd step: formation of the pressure tower on a mobile tray 4th step the tray with the tower is inserted under the press 16 / 62 8
Traditional system PRESSURE Final step bring the olive paste up to 400 atm of pressure. In this way all the liquid are extracted from the olive paste 17 / 62 The oleic raw liquid is moved into a vertical centrifuge (separator) which separates the oil from the water. Traditional System PRESSURE Harvest oil 18 / 62 9
CONTINUOUS EXTRACTION It is so-called because all the oil extraction operations are made automatically and in sequence. Workers only empty the olives in the first container of the entire process and they collect the final product 19 / 62 TECNOLOGY OLIVE ARE CHOSEN AND LEAVES REMOVED CONTINUOUS METHOD THREE PHASES MALAXING Oleic paste TO WASTE TREATMENT A.A. V.V. DECANTER TO TREATMENT SANSA + water OLIVE ARE WEIGHTED Oleic paste Oleic raw liquid WASHING CRUSHING CENTRIFUGE Olives OIL A.A. V.V. 20 / 62 TO WASTE TREATMENT 10
CONTINUOUS EXTRACTION If the decanter has three phases (oil, water, olive pomace) the olive paste is diluted with water to facilitate the extraction. 21 / 62 If the decanter has two phases (oil, wet olive pomace), the olive paste doesn t need the addiction of water. CONTINUOUS EXTRACTION It is a good advice not to prolong the malaxation for more than 40/50 minutes. 3rd step: malaxing The malaxer is made by a container of steel with gap where water at 30 C is circulating. The olive paste inside the malaxer is maintained constantly on movement in order to warm it up homogeneously. 22 / 62 During the movements of the olive paste, cells containing the droplets of oil break, joining together to form the peculiar spots of oil which move above the paste. 11
CONTINUOUS EXTRACTION From the malaxer the paste is sent, using a pump, to the horizontal centrifuge, the so-called DECANTER. The decanter use the centrifuge force and the different specific weight to separate pomace, oil, and water. Endless screw Drum Feeding Oil exit Solids. exit Wather exit 23 / 62 CONTINUOUS EXTRACTION Once the separation has been made, the oil passes through a vertical centrifuge to be further separated from water and any other residual organic deposit, while the water (in the case of three phases decanter) passes through a second vertical centrifuge to recover eventual drops of oil. The olive pomace is automatically emptied. Water and oil exit Final centrifuges 24 / 62 Olive pomace exit 12
PERCOLATION SYSTEM SINOLEA Sinolea s plant TO WASTE TREATMENT A.A. V.V. OLIVE ARE CHOSEN AND LEAVES REMOVED MALAXING Oleic paste Water PERCOLATION Oleic paste DECANTER Olive weighting Oleic paste Oleic raw liquid OLIVE POMACE WASHING CRUSHING CENTRIFUGE Olives OIL To Treatment A.A. V.V 25 By / Paola 62 Fioravanti TO WASTE TREATMENT 2 OR 3 PHASE? 26 / 62 13
Factors affecting olive oil quality 40 35 30 25 20 15 10 Illness Illnesses Harvest harvest Storage storage Extraction extraction 5 0 27 / 62 Storage of the olives Store the olives not more than 24 hours after their removal from the plants (harvest). Store the olives in a dry and aerate place, on layers of not more than 15cm Trasport the olives with perforate plastic boxes NO YES 28 / 62 The most common defect, derived by the incorrect storage of the olive is fusty, followed by musty and sour. 14
FLY OF OLIVE NO 29 / 62 LARVS of FLY NO 30 / 62 15
Olives with mould NO 31 / 62 DRY OLIVES NO 32 / 62 16
Defects caused by a non adequate transformation process TRANSFORMATION Fusty: is the characteristic smell of oil obtained from amassed olives in an advanced stage of anaerobic fermentation. Vegetable water: Flavour acquired by the oil for a prolonged contact with the vegetable water during storage. Metallic: Typical flavor of oil processed or stored with extended contact to metal surfaces. Mat: Hemp-like flavor acquired when olive paste has been spread on new mats. Can be green or dry. Heated or burnt: Typical smell due to a prolonged and excessive heating of the olive paste during processing and extraction. Panels typical flavor caused by the use of filtering panels which are not correctly and constantly cleaned. 33 / 62 Defect due to a bad storage CONSERVATION MUDDY: Flavor acquired by the oil for a prolonged contact with the decanted sediment (vegetable water) during storage. FERMENTED: flavor found in dirty and not often decanted oils. Could be confused with muddy defect. RANCID: Typical flavor of oxidized fats. Is particularly unpleasant and the process can not be to stop CUCUMBER: flavor produced by a prolonged and hermetic conservation, especially in cans due to the formation of 2,6- nonadienal. 34 / 62 OLD, FLAT: flavor of oil remained for a long period of time in non suitable container or in the bottles. LUBRICANT: flavor of the oil that reminiscent of diesel or mineral fats due to a storage in areas with engines and machines. 17
Defects caused by olives OLIVES 35 / 62 Brine: smell of the oil extracted from olives kept in brine. Earthy-wet soil: smell of the oil obtained from olives harvested from the soil, muddied or not washed with clean water hay, dry, wood: peculiar smell of the oil obtained by dry olives (for aridness or other reasons) Musty: typical smell of the oil obtained from olives kept in cool and wet places. These conditions allow the growth of microorganisms like the fungi Worm : smell of the oil obtained from olives attacked by olive fly Acid, sour: Typical smell that remind the odour of wine, vinegar or sour. Is due to a fermentative process that produces acetic acid and ethanol 36 / 62 18
CLASSIFICATION OF THE OLIVE OILS OLIVES MILLING Virgin oil Pomace Virgin extra Virgin Virgin lampante Refining processes Solvent extraction Refining process Addition of virgin oil OLIVE OIL OLIVE and POMACE OIL 19
Deterioration of olive oil HYDROLYISIS OXYDATION Is the reaction of olive oil with water. Moisture promotes the splitting of triacyglycerols to form free fatty acids. Is the chemical reaction in which oxygen combines with another substance with the liberation of heat. factors contribute to the oxidative deterioration of olive oil: contact with air Humidity Heat Light Pro-oxidant metals Time FILTRATION Extra virgin olive oil is often filtered to remove suspended solids and humidity. Solids that contain sugar, proteins and phospholipids may encourage hydrolysis and rancidity at the later stage of storage. Unfortunately filtration affects the color, reduces fruitiness, pungency and bitterness. Overall effect is positive since it will allow the oil to live longer by keeping some positif attributes 20
COMPOSITION OF THE FRUIT Endocarp (seed) 1 - wood 2- episperm 3- endosperm 4 - embryo Epicarp (skin) Mesocarp (pulp) Harvesting system olive picked from the tree olive picked from the soil The same day of the harvest 0,35 1,4 MILLING The day after 0,4 2,3 41 / 62 ACIDITY (%) OF THE OIL FROM OLIVES PICKED FROM THE TREE OR FROM THE SOIL COMPOSITION AND HARVESTING PERIOD Date Acid Acid Acid Acid Acid Acid Tocopheroles palmitic stearic oleic linoleic linolenic arachic Carotenoides (alfa) Polyphenoles % p/p % p/p % p/p %p/p % p/p % p/p mg/100g ppm ppm 09/11 14,2 2,0 76,0 7,1 tr tr 350,0 88,0 220,0 30/11 12,9 2,1 77,3 7,6 tr tr 110,0 95,0 200,0 21/12 12,8 1,9 74,8 9,6 tr tr 70,0 73,0 150,0 22/01 11,9 1,8 75,5 10,8 tr tr 60,0 57,0 90,0 15/02 14,0 1,8 76,4 9,9 tr tr 60,0 36,0 82,0 42 / 62 21
43 / 62 44 / 62 22
45 / 62 46 / 62 23
47 / 62 48 / 62 24
49 / 62 50 / 62 25
51 / 62 52 / 62 26
53 / 62 54 / 62 27
55 / 62 Seven countries study ( Keys). Greece, Italy, Yugoslavia, Finland Netherlands, USA, Japan The aim is to determine the reasons behind the net difference in the death rate due to culinary habits. It was found: Highest in Finland, Lowest in Greece The Japanese case was atypical 56 / 62 28
Greece Finland Japan 37% of fat from the TOT energy intake TC is 2.04 g/l 8% saturated fat 25% monounsaturated fat 4% polyunsaturated fat 37% of fat from the TOT energy intake TC is 2.6 g/l 21% saturated fat 13% monounsaturated fat 4% polyunsaturated fat 9% of fat from the TOT energy intake TC 1.48 g/l 3% saturated fat 57 / 62 58 / 62 29
Olive oil is extra-virgin when... is characterized by a flavor of olive fruity, by a fresh and pleasant perfume that remind the olive or the olive s leaf rubbed between the hands, the grass just cut, the tomato s leaf, the artichoke, aroma of green fruits or floral and vegetal fragrance. Tasting it you perceive a delicate sensation of bitter or pungent, positive characteristic of the product, proof of richness of antioxidant substances. Unfortunately lots of customers think that bitter and pungent are defects and that the oil is heavy and acid. For sure is not like this, especially for the acid sensation. In fact the free acidity of the oil is not perceived because the free fatty acids are without odors and taste (their dimension don t allow our papillae to intercept them). 59 / 62 By Sacchi Positive attributes for the DOP extravirgin olive oils Harsh, Sour: complex olfactory sensation that remind the typical odor of the fruits still unripe Citrus:.. olfactory sensation that remind the citrus fruits. (lemon, mandarin, orange and bergamot) Chamomile:.. olfactory sensation that remind the chamomile flower Artichoke:. olfactory sensation of artichoke Grass:.. olfactory sensation of the grass just cut Aromatic Herbs:.. olfactory sensation that remind the aromatic herbs as rosemary, sage, oregano, thyme, etc Eucalyptus: olfactory sensation of the eucalyptus leaf. Flowers: complex olfactory sensation that remind generally the odor of flowers. ( floral ) Fig leaf:.. olfactory sensation of the detached fig leaf (latex). Olive leaf: olfactory sensation of the rubbed olive leaf. Exotic fruits: olfactory sensation that remind the odor of the exotic fruits (pineapple, banana, mango, papaya) 60 / 62 30
61 / 62 Thank you for your kind attention 62 / 62 31