Olive oil is a liquid fat obtained from olives (fruits of Olea europaea , Oleaceae family), traditional tree plants from the Mediterranean Basin. Oil is produced by pressing the whole olive. This is commonly used in cooking, whether for frying or as a salad dressing. It is also used in cosmetics, pharmaceuticals, and soaps, and as a fuel for traditional oil lamps, and has additional uses in some religions. There is limited evidence about the possible health benefits. Olives is one of three core food crops in Mediterranean cuisine; the other two are wheat and grapes.
The olive tree has grown around the Mediterranean since 8 millennia BC. Spain is the largest producer of olive oil, followed by Italy and Greece. However, the highest per capita consumption in Greece, followed by Spain, Italy, and Morocco. Consumption in North America and Northern Europe is much less, but increasing.
The composition of olive oil varies with cultivars, altitude, harvest time and extraction process. It consists mainly of oleic acid (up to 83%), with a smaller amount of other fatty acids including linoleic acid (up to 21%) and palmitic acid (up to 20%). Extra virgin olive oil is required to have no more than 0.8% free acidity and is considered to have favorable flavor characteristics.
Video Olive oil
Histori
Kultivasi awal
The original olive tree from the Mediterranean basin; wild olives were collected by Neolithic people as early as the 8th millennium BC. Wild olive trees originated from Asia Minor or in ancient Greece. It is unclear when and where the olive trees were first tamed: in Asia Minor, in the Levant, or somewhere in the Mesopotamian part of the Fertile Crescent.
Archaeological evidence indicates that olives were converted into olive oil in 6000 BC and 4500 BC in Israel. Until 1500 BC, the eastern Mediterranean coastal areas were mostly cultivated. The evidence also shows that olives were grown in Crete since 2,500 BC. The earliest amphorae dates of olive oil last up to 3500 BC (Early Minoan times), although olive oil production is assumed to have started before 4000 BC. The olive tree is certainly cultivated in the Late Minoan period (1500 BC) in Crete, and possibly as early as Minoan Early. The planting of olive trees in Crete becomes very intense in the post-layout period and plays an important role in the island's economy, as is the case throughout the Mediterranean.
Recent genetic studies show that species used by modern cultivators fall from some wild populations, but the detailed history of domestication has not yet come.
History and commerce
Olive trees and oil production in the Eastern Mediterranean can be traced to the archives of the ancient city of Ebla (2600-2240 BC), located on the outskirts of the Syrian city of Aleppo. Here several dozen documents dated 2400 BC depict the land of kings and queens. It belongs to a library of clay tablets that are perfectly maintained because it has been roasted in a fire that destroys the palace. The next source is often mention oil in Tanakh. The Egyptian dynasty before 2000 BC imported olive oil from Crete, Syria and Canaan, and oil was an important item in trade and wealth. Remnants of olive oil have been found in pitchers for more than 4,000 years in a tomb on Naxos island in the Aegean Sea. Sinuhe, an Egyptian who lived north of Canaan around 1960 BC, wrote of an abundant olive tree.
In addition to food, olive oil has been used for religious rituals, medicines, as fuel in oil lamps, soap making, and skin care applications. Minoans use olive oil in religious ceremonies. Oil became the main product of Minoan civilization, where it was considered to have represented wealth. Olive oil, the Mycenaean Greek multi-purpose product (about 1600-1100 BC) at that time, was the main export. The growing olive tree reached the cities of Iberia and Etruscan before the 8th century BC through trade with Phoenicians and Carthage, then spread to Southern Gaul by the Celtic tribes during the 7th century BC.
The first recorded oil extraction is known from the Hebrew Bible and occurred during the exodus from Egypt, allegedly during the 13th century BC. During this time, the oil was obtained through the hand-juice of the fruit and kept in a special container under the guard of the priests. A commercial plant for the use of non-sacramental oil was used in tribal confederations and then in 1000 BC, in the Levant, an area composed of Lebanon, Israel and Palestine now. More than 100 olive presses have been found in Tel Miqne (Ekron), one of the five major cities of the Philistine Bible. This pressure is estimated to have an output of between 1,000 and 3,000 tons of olive oil per season.
Many ancient pressures still exist in the Eastern Mediterranean region, and some Roman relics remain in use today.
Olive oil is common in ancient Greek and Roman cuisine. According to Herodotus, Apollodorus, Plutarch, Pausanias, Ovid and other sources, the city of Athens gets its name because the Athenians consider the essential olive oil, prefer the offering of the goddess Athena (olive tree) rather than the Poseidon offering (springs of salt water flowing out of the cliff). Spartans and other Greeks use oil to rub themselves while exercising in gymnasia. From its beginnings in the early 7th century BC, the use of olive oil cosmetics quickly spread to all the Hellenic city states, along with the training of naked athletes, and lasted nearly a thousand years despite the huge cost. Olive oil is also popular as a form of birth control; Aristotle in his History of Animals recommends the application of a mixture of olive oil combined with cedar oil, tin ointment, or ointment to the cervix to prevent pregnancy. The olive tree was planted throughout the Mediterranean basin during the evolution of the Roman Republic and Empire. According to the historian Pliny the Elder, Italy had "excellent olive oil at a reasonable price" in the 1st century - "the best in the Mediterranean", he said.
The importance and beauty of olive oil can be seen in the fact that the English word oil is derived from c. 1175, olive oil , from Anglo-Fr. and O.N.Fr. olie , from O.Fr. oile (12c., Mod.Fr. huile ), from L. oleum "oil, olive oil" (cf. > olio ), from Gk. elaion "olive tree", which may have been borrowed through the trading network of the use of Semitic Phoenician from el'yon meaning "superior", perhaps in comparisons recognized with other vegetables or animal fat available at the time. Robin Lane Fox states that the Latin loan of the Greek elaion for oil (Latin oleum ) itself is a marker for better Greek varieties of olive oil that produces, already exists in Italy as Latin was formed, brought by Euboean merchants, whose presence in Latium was marked by the remains of their peculiar pottery, from the mid-8th century.
Maps Olive oil
Variety
There are many olive cultivars, each with a certain flavor, texture, and shelf life that make it more or less suitable for different applications, such as direct human consumption on bread or in salads, indirect consumption in domestic cooking or catering, or industrial use such as animal feed or engineering applications. During the maturity stage, the olives change color from green to purple, and then become black. The flavor characteristics of olive oil depend on the level of maturity of the collected olives.
Production
In 2014, world olive oil production is 3.05 million tonnes (table), a 9% increase of global production in 2013. Spain produced 1.7 million tonnes or 56% of world production. The next four largest producers - Italy, Greece, Tunisia and Morocco - collectively produce less than half of Spain's total annual (table).
About 75% of Spanish production comes from the AndalucÃÆ'a region, especially in Ja province which produces 70% of the olive oil in Spain. The largest olive oil mill in the world (almazara, in Spanish), capable of processing 2,500 tons of olives per day, is in the town of Villacarrillo, JaÃÆ'Â Â © n.
Italy produces 294,914 tons in 2014 or 10% of world production (table). The main Italian producer is known as "CittÃÆ' dell'Olio" ("oil city"), including Lucca, Florence, and Siena. Italy imports about 65% of Spanish olive oil exports. Some Italian companies are known to mix imported olive oil with alternative oils (like soy) and fake their mix as authentic olive oil "Made in Italy", creating a fraud that the European Commission is trying to overcome by offering 5 million Euro Prizes to stimulate better authentication methods.
Tunisia is the largest producer outside the EU (table), with 242,000 tonnes produced in 2014 to 2015, of which 73% is exported to Europe. Due to the arid climate, pesticides and herbicides are largely unnecessary in Tunisia.
While the majority (between 60-70%) of olive oil consumed in Australia are imported from Europe, smaller domestic industries do exist. Many Australian producers only make premium grade crude, while some planters operate one million or more trees and produce oil for the public market. 11% of Australian production is exported, mostly to Asia.
In North America, Italian and Spanish olive oils are the most famous, high-quality extra virgin olive oil from Italy, Spain, Portugal and Greece sold at high prices, often in prestige packaging. Most US olive oil imports come from Italy, Spain and Turkey.
The United States produces olive oil in California, Hawaii, Texas, Georgia, and Oregon.
Usage
Culinary use
Olive oil is an important cooking oil in countries around the Mediterranean, and is one of three basic staple crops of Mediterranean cuisine, the other two are wheat (as in pasta, bread, and couscous) and wine, used as fruit and wine desserts.
Extra virgin olive oil is widely used as salad dressing and as a ingredient in salad dressing. It is also used with food to eat cold. If not compromised by heat, it feels stronger. It can also be used for saut.
When extra virgin olive oil is heated above 210-216 ° C (410-421 ° F), depending on the free fatty acid content, the part that is not purified in the oil is burned. This causes a sense of deterioration. Also, most consumers do not like the extra virgin olive flavor spoken for fried foods. Processed olive oil is suitable for frying.
Choosing cold pressed olive oil can be the same as choosing wine. The flavor of this oil is very varied and certain oils may be more suitable for certain dishes.
Fresh oil, available in oil-producing areas, tastes different from the older oils that are available elsewhere. Later, the oil got worse and became stale. Oil one year may still taste good, but less fragrant than fresh oil. After the first year, olive oil is more suitable to be cooked than served raw.
The flavor of olive oil is influenced by the variety used to produce oil and at the time when olives are harvested and milled (the less mature olives provide a more bitter and spicy flavor - olive ripers provide a sweeter sensation in oil).
Religious use
Christianity
The Roman, Orthodox and Anglican Catholic Churches use olive oil for Oil of Catechumens (used to bless and strengthen those who prepare Baptism) and Oil of the Sick (used to confer Sacrament of Sickness or Order). Olive oil is mixed with fragrance agents such as balm ordained by the bishop as the Holy Crisis, used to confer the sacrament of Confirmation (as a symbol of the strengthening of the Holy Spirit), in the rites of Baptism and the ordination of priests and bishops, in the ordination of altars and churches, and, traditionally, in the king's anointing on their coronation.
Eastern Orthodox Christians still use oil lamps in their churches, prayer houses, and at the cemetery. The vigil light consists of a votive glass containing half an inch of water and fills the rest with olive oil. The glass has a metal handle that hangs from the bracket on the wall or sitting on the table. A cork floats with a fuse floating on top of the oil. To extinguish the fire, buoys are pressed carefully into the oil. Emergency oil lamps can be easily made by soaking cotton balls in olive oil and shaping them into peaks. The peak is lit and then burned until all the oil runs out, then the remaining cotton is gone. Olive oil is an ordinary offering to churches and cemeteries.
The Church of Jesus Christ of Latter-day Saints uses the olive oil that has been blessed by the priesthood. This purified oil is used to anoint the sick.
Judaism
In the obedience of the Jews, the olive oil was the only fuel permitted to be used in menorah seven branches in the Mishkan service during the exodus from the tribes of Israel from Egypt, and then in the permanent Temple in Jerusalem. It is obtained by using only the first drops of olives that are squeezed and purified for use only in the Temple by priests and stored in special containers. Although wax can be used to illuminate hanukkiah, oil containers are preferred, to mimic the original menorah. Another use of oil in Judaism is to anoint the kings of the Kingdom of Israel, which comes from King David. Tzidkiyahu is Israel's last anointed king.
Skincare
Olive oil has a long history of being used as a home skin care remedy. Egyptians use it with beeswax as cleaners, moisturizers, and antibacterial agents since the days of pharaoh. In ancient Greece, olive oil was used during massage, to prevent sports injuries and relieve muscle fatigue. In 2000, Japan was the largest olive oil importer in Asia (13,000 tons per year) because consumers there believed that olive oil and olive oil consumption was good for skin and health.
Olive oil is popular for use in massaging babies and toddlers, but scientific evidence about its efficacy varies. One analysis of olive oil versus mineral oil found that, when used for baby massage, olive oil can be considered as a safe alternative to coconut oil, grape seed oil and fractionation. This applies especially when mixed with lighter oils such as sunflowers, which "will have a further effect in reducing the levels of free fatty acids already present in olive oil". Other experiments suggest that olive oil lowers the risk of dermatitis for infants at all stages of pregnancy when compared with emollient creams. However, another study in adults found that topical treatment with olive oil "significantly damages the skin barrier" when compared to sunflower oil, and that can make existing atopic dermatitis worse. The researchers concluded that because of the negative results in adults, they do not recommend the use of olive oil for dry skin care and infant massage.
Applying olive oil to the skin does not help prevent or reduce stretch marks.
More
Olive oil is also a natural and safe lubricant, and can be used to lubricate the kitchen machine (grinder, blender, cookware, etc.). It can also be used for lighting (oil lamps) or as a base for soaps and detergents. Some cosmetics also use olive oil as its base. Olive oil can be used in the manufacture of soaps, such as oil lamps, lubricants, or as a substitute for engine oil. Olive oil has also been used both as a solvent and ligand in the synthesis of the quantum point of cadmium selenide.
Rule
The International Olive Council (IOC) is an inter-state organization that produces olives or olive-derived products, such as olive oil. The IOC officially regulates 95% of international production and has a major influence on the rest. The EU regulates the use of different labeled protected labels for olive oil.
The United States is not a member of the IOC and is not subject to its authority, but on October 25, 2010, the US Department of Agriculture adopted a new voluntary olive oil assessment standard very similar to the IOC, with some adjustments to the characteristics of olives grown in the US In addition, on "country of origin" states that if a non-native country is displayed on a label, the original origin shall be displayed on the same side of the label and in comparable size letters in order not to mislead the consumer. But most US brands continue to put "imported from Italy" on the front label in uppercase and other origin at the back in very small prints. "In fact, the olive oil labeled 'Italy' often comes from Turkey, Tunisia, Morocco, Spain, and Greece." This makes it unclear what percentage of olive oil actually comes from Italy.
Commercial value
All production begins by turning the olives into an olive paste by crushing or pressing. The paste is then malaxed (slowly churned or mixed) to allow microscopic oil droplets to clot. The oil is then separated from aqueous substances and pulp using a press (traditional method) or centrifugation (modern method). After extraction of solids, called pomace, still contains less oil.
To classify the organoleptic qualities, olive oil is assessed by panel tasters trained in blind taste tests.
One of the parameters used to characterize oil is its acidity. In this context, "acidity" is not a chemical acidity in terms of pH, but a percent (measured by weight) of free oleic acid. Measured by quantitative analysis, acidity is a measure of the hydrolysis of oil triglycerides: such as oil degradation, more fatty acids are liberated from glycerides, increasing the level of free acidity and thereby increasing hydrolytic rancidity. Another measure of chemical degradation of oil is the value of peroxide, which measures the rate at which oil is oxidized by free radicals, leading to oxidative ketengikan [/i]. The phenolic acid present in olive oil also adds acidic sensory properties to flavor and taste.
The value of oil extracted from olives can be classified as:
- Virgin means oil is produced only by mechanical means, without chemical treatment. The term "virgin oil" refers to the method of production including all grades of virgin olive oil, including Extra virgin Virgin , virgin oil i> and Lampante virgin olive oil products, depending on the quality (see below).
- Lampante virgin oil is olive oil extracted by virgin method but not suitable for human consumption without further distillation; lampante is Italian for "glaring", referring to the previous use of the oil to be burned in the lamp. Lampante virgin oil can be used for industrial use, or refined (see below) to make it edible.
- Refined Olive Oil is an olive oil obtained from various levels of virgin olive oil with a distillation method that does not cause a change in the initial glyceride structure. The purification process removes the color, odor and flavor of olive oil, and leaves a very pure, odorless, odorless, and very low olive oil form in free fatty acids. Olive oil is sold as the values ​​of extra virgin olive oil and virgin olive oil therefore can not contain refined oils.
- Pomace crude olive oil is the oil obtained by processing pomace olives (residual paste after pressing olives for olive oil) with solvents or other physical treatments, to the exclusion of the oil obtained by the re-esterification process and the mixture anything with other types of oil. It is then refined to Olive Oil Pomace Olive and after it is re-mixed with olive oil for flavor, then known as Olive Pomace Oil.
International Olive Council
In countries that comply with International Petroleum Council standards, as well as in Australia, and under the US Department of Agriculture's voluntary labeling standards:
Extra virgin olive oil is the highest grade virgin oil obtained from cold mechanical extraction without the use of solvent or purification method. It contains no more than 0.8% free acidity, and is considered to have superior taste, has some fruit and no sensory defects are prescribed. Extra virgin olive oil accounts for less than 10% of oil in many producing countries; the percentage is much higher in Mediterranean countries (Greece: 80%, Italy: 65%, Spain 50%).
Virgin olive oil is a lower grade virgin oil, with a free acidity of up to 1.5%, and is considered to have good taste, but may include some sensory defects.
Refined olive oil is virgin oil that has been refined using charcoal and other chemical and physical filters, a method that does not alter the structure of glycerides. It has free acidity, expressed as oleic acid, not more than 0.3 grams per 100 gram (0.3%) and other characteristics as defined for this category in this standard. It is obtained by virgin oil refining to remove high acidity or organoleptic defects. Oil labeled as pure olive oil or olive oil is a very fine olive oil, with a little extra to taste.
Pomace olive oil is a refined olive oil, often mixed with some virgin oil. It is worth consuming, but it may not be described simply as United States
Because the United States is not a member, IOC's retail value has no legal meaning there, but on October 25, 2010, the United States Department of Agriculture (USDA) sets the Standards for the Value of Olive Oil and Olive Oil-Pomace, closely parallel to IOC standards:
- US. Extra Virgin Olive Oil for oils with excellent flavor and odor and free fatty acid content of not more than 0.8 g per 100 g (0.8%);
- US. Virgin Olive Oil for oils with good taste and odor and free fatty acid content of not more than 2 g per 100 g (2%);
- US. Virgin Olive Oil Not Suitable For Human Consumption Without Further Processing is pure olive oil (mechanically extracted) from bad taste and odor, equivalent to IOC's lampante oil;
- US. Olive Oil is a mixture of pure and fine oils;
- US. Refined Olive Oil is an oil made from refined oils with some restrictions on the process.
These values ​​are voluntary. Certification is available, at a cost, from USDA.
Word labeling
- Different names for olive oil show the level of oil processing that has been experienced as well as the quality of the oil. Extra virgin olive oil is the highest grade available, followed by olive oil. The word "virgin" indicates that olives have been pressed to extract oil; no heat or chemicals used during the extraction process, and purified and unrefined oil. Virgin olive oil contains the highest levels of polyphenols, antioxidants associated with better health. Olive Oil, sometimes denoted as "Made from pure olive oil and pure" is a mixture of processed olive oil with virgin olive oil. Pure , Classics , Light and Light Extras are terms introduced by manufacturers in countries that are non-traditional consumers olive oil for these products to show their composition to only 100% olive oil, as well as the varied flavors of taste to the consumer. Contrary to general consumer confidence, they do not have fewer calories than extra virgin oil as the names imply.
- Cold pressed or Cold extraction means "that the oil is not heated for a certain temperature (usually 27Ã, Â ° C (80Ã, Â ° F)) during processing, maintain more nutrients and experience less degradation ". The difference between Cold Extraction and Cold Pressed is set in Europe, where the use of centrifuges, the modern method of extraction for large quantities, should be labeled as Cold Extracted , while only physically pressed olive oil can be labeled as Cold Pressed . In many parts of the world, such as Australia, manufacturers using centrifugal extraction still label their products as Cold Pressed .
- The first cold pressed means "that the olive is destroyed exactly once-that is, first press. cold refers to the temperature range of the fruit at the moment destroyed ". In Calabria (Italy) the olives are collected in October. In areas such as Tuscany or Liguria, the olives are collected in November and the soil, often at night, is too cold to process efficiently without heating. This paste is regularly heated above ambient temperature, which may be as low as 10-15 ° C, to efficiently extract oil only by physical means. Pressed ointment in warm regions such as Southern Italy or North Africa can be pressed at significantly higher temperatures even if they are not heated. While it is important that the temperature presses as low as possible (generally below 25 Â ° C) there is no international reliable definition of â € Å"cold pressedâ €.
Furthermore, there is no "second" pressure of virgin oil, so the term "first press" simply means that the oil is produced in the form of a press vs. other possible methods. - Protected origination (PDO) and protected protected designation (PGI) refers to olive oil with "exceptional properties and qualities originating from where they come from as well from their way of production ".
- Labels may indicate that the oil is packaged in bottles or packaged in other countries. This does not mean that the oil is produced there. The origin of oil is sometimes marked elsewhere on the label; it may be a mixture of oil from more than one country.
- The US Food and Drug Administration allows claims on olive oil labels stating: "Limited and inconclusive scientific evidence suggests that eating about two tablespoons of olive oil daily may reduce the risk of coronary heart disease."/li>
Forgery
There are allegations, especially in Italy and Spain, the rule is sometimes weak and corrupt. Large shippers are claimed to routinely fake olive oil so only about 40% of the olive oil sold as "extra virgin" in Italy actually meets the specifications. In some cases, colza oil (extracted from rapeseed) with added color and flavor has been labeled and sold as olive oil. This widespread fraud prompted the Italian government to mandate a new labeling law in 2007 for companies selling olive oil, in which every bottle of Italian olive oil had to declare the farm and press where it was produced, and display the exact details. oil used, for mixed oil. In February 2008, however, EU officials took issue with the new law, stating that under EU rules such labeling should be voluntary rather than mandatory. According to EU rules, olive oil can be sold as Italian even if it contains only a little Italian oil.
Extra virgin olive oil has strict requirements and is checked for "sensory defects" which include: rancid, rusty, musty, vinegary and muddy mud. This defect can occur for various reasons. The most common are:
- Raw material (olive) is infected or battered
- Insufficient harvest, with contact between olives and soil
In March 2008, 400 Italian police officers conducted a "Gold Oil Operation", arrested 23 people and seized 85 farms after an investigation revealed a large-scale scheme to exchange oil from other Mediterranean countries as Italy. In April 2008, another operation confiscated seven olive oil mills and arrested 40 people in nine northern and southern Italian provinces to add chlorophyll to sunflower and soybean oil, and sold it as extra virgin olive oil, both in Italy and abroad; 25,000 liters of fake oil are confiscated and prevented from being exported.
On March 15, 2011, the prosecutor's office in Florence, Italy, in collaboration with the forest department, charged two managers and one officer of Carapelli, one of the Spanish company's Grupo SOS (recently renamed Deoleo). The allegations involved falsified documents and food fraud. Carapelli's lawyer Neri Pinucci said the company was not worried about the allegations and that "the case is based on irregularities in the document."
In February 2012, an international olive oil scam allegedly committed by Spanish police, where oil palm, avocado, sunflower, and other cheap oils are granted as Italian olive oil. Police say that oil is mixed in an industrial biodiesel plant and is forged by hiding a marker that will reveal their nature. Oil is non-toxic and does not pose a health risk, according to a statement by Guardia Civil. Nineteen people were arrested following a year-round investigation by police and Spanish tax authorities, part of what they called Operation Lucerna.
Using small prints to declare the origins of mixed oils used as legal loopholes by olive oil producers are mixed and mixed.
Journalist Tom Mueller has been investigating crime and counterfeiting in the olive oil business, publishing the article "Slippery Business" in New Yorker magazine followed by the book 2011 Extra Virginity . On January 3, 2016 Bill Whitaker presented the program at CBS News including an interview with Mueller and with Italian authorities. It was reported that in the previous month 5,000 tons of polluted olive oil had been sold in Italy, and organized crime was heavily involved - the term "Agrimafia" was used. The point is made by Mueller that the profit margin on polluted olive oil is three times that of the illegal narcotics narcotics drug. He said that more than 50% of olive oil sold in Italy is rejuvenated, such as 75-80% of which are sold in the US. Whitaker reports that 3 samples of "extra virgin olive oil" have been purchased at US supermarkets and tested; two out of three samples did not meet the required standards, and one of them - with the best-selling US brands - was very bad.
Global consumption
Greece so far has the largest per capita olive oil consumption worldwide, more than 24 liters (5.3 galers, 6.3 million US dollars) per person per year; Spain and Italy, about 14 º; Tunisia, Portugal, Syria, Jordan and Lebanon, about 8 l. Northern Europe and North America consume much less, about 0.7 ll, but the consumption of olive oil outside its home region continues to increase.
Global market
Major producing and consuming countries are:
Extraction
Olive oil is produced by grinding olives and extracting oil by mechanical or chemical means. Green olives usually produce more bitter oil, and overcooked olive oil can produce rancid oil, so for the care of a good extra virgin olive oil is taken to ensure perfectly ripe olives. The process is generally as follows:
- Olives are milled into a paste using a large grinding stone (traditional method) or steel drum (modern method).
- If ground with a millstone, the olive pasta usually stays under the rock for 30 to 40 minutes. Shorter grinding processes can produce more raw pastes that produce less oil and have less mature flavor, longer process can increase the oxidation of the paste and reduce flavor. After grinding, olive paste is spread on a fiber disc, which is stacked on top of each other in the column, then placed into the press. The pressure is then applied to the column to separate the plant liquid from the paste. This liquid still contains a lot of water. Traditionally, oil is removed from water by gravity (oil is less dense than water). This very slow separation process has been replaced by centrifugation, which is much faster and more thorough. The centrifuge has one exit for the heavier aqueous part and another for the oil. Olive oil should not contain significant vegetation water footprints as it accelerates the process of organic degeneration by microorganisms. Separation in smaller oil plants is not always perfect, so sometimes small aqueous sediments containing organic particles can be found on the bottom of an oil bottle.
- In a modern steel drum mill, the grinding process takes about 20 minutes. After grinding, the paste is stirred slowly for 20 to 30 minutes in a certain container (malaxation), where the microscopic oil drops coalesce into larger droplets, which facilitate mechanical extraction. The paste is then pressed by centrifugation/water and then separated from the oil in the second centrifuge as described previously. Oil produced only by physical means (mechanical) as described above is called virgin oil. Extra virgin olive oil is virgin olive oil that meets high chemical and organoleptic criteria (low free acidity, no or very few organoleptic defects). The higher extra grade olive oil is largely dependent on favorable weather conditions; drought during the flowering phase, for example, can produce a lower quality (virgin) oil. It should be noted that the olive tree produces well every few years; Greater harvest occurs in the alternating years (the year in between is when the tree produces less). But the quality is still dependent on the weather.
- Sometimes the resulting oil will be filtered to remove any remaining solid particles that can reduce the shelf life of the product. The label may indicate the fact that the oil has been not filtered, showing a different flavor. Unprepared fresh olive oil typically has a slightly cloudy appearance, and is therefore sometimes called the turbid olive oil . This form of olive oil was once popular only among small-scale producers of olive oil but is now "trendy", in line with consumer demand for products that are considered less processed.
The remaining pasta (pomace) still contains a small amount (about 5-10%) of oil that can not be extracted with further emphasis, but only with a chemical solvent. This is done at a specialty chemical plant, not in an oil factory. The oil produced is not "virgin" but "pomace oil". The handling of olive waste is an environmental challenge because waste water, which amounts to more than 30 million cubic meters annually in the Mediterranean region, can not be biodegradable and can not be processed through conventional water treatment systems.
The term "cold extraction" in extra virgin olive oil indicates that olive grinding and stirring is carried out at a maximum temperature of 25 ° C (77 ° F), because treatment at higher temperatures is a risk of lowering the quality of olive oil. (texture, taste, and aroma).
Constituent
Olive oil consists primarily of a mixture of triglycerides of oleic acid ester and palmitic acid and other fatty acids, along with traces of squalene (up to 0.7%) and sterols (about 0.2% fitosterol and tocosterol). The composition varies according to cultivar, region, altitude, harvest time, and extraction process.
Phenolic composition
Olive oil contains phenolics, such as tyrosol ester, hydroxytyrosol, oleocanthal and oleuropein, giving extra virgin olive oil a bitter taste, spicy, and also has implications on the aroma. Olive oil is the source of at least 30 phenolic compounds, among which are elenolic acid, a marker for the ripening of olives. Oleuropein, along with other closely related compounds such as 10-hydroxyoleuropein, ligstroside and 10-hydroxyligstroside, are tyrosol esters of elenolic acid.
Other phenolic elements include flavonoids, lignans and pinoresinol.
Nutrition
A tablespoon of olive oil (13.5 g) contains the following nutritional information according to USDA:
- Calories: 119
- Fat: 13.50 g (21% of Daily Value, DV)
- Saturated fat: 2 g (9% of DV)
- Carbohydrates: 0
- Fiber: 0
- Protein: 0
- Vitamin E: 1.9 mg (10% of DV)
- Vitamin K: 8.1 Ã,Âμg (10% of DV)
Potential health effects
Consumption of olive oil is thought to affect cardiovascular health. Epidemiological studies show that a higher proportion of monounsaturated fats in foods may be associated with a reduced risk of coronary heart disease. There is early evidence that regular consumption of olive oil can reduce the risk of all causes of death and some chronic diseases.
In a comprehensive scientific review by the European Food Safety Authority (EFSA) in 2011, health claims on olive oil were approved for protection by polyphenols against blood lipid oxidation, and to contribute to maintaining normal LDL cholesterol levels by replacing saturated fats in diet with acids oleat (Regulation of the Commission (EU) 432/2012 May 16, 2012). The cause-effect relationship has not been adequately defined for the consumption of olive oil and maintains normal blood triglyceride concentrations (fasting), normal HDL-cholesterol concentrations, and normal blood glucose concentrations.
A 2011 meta-analysis concluded that the consumption of olive oil can play a protective role against the development of all types of cancer, but it can not explain whether the beneficial effect is due to the content of monounsaturated fatty acids of olive oil or its polyphenol component.
A 2014 meta-analysis concluded that increased consumption of olive oil was associated with a reduced risk of all-cause mortality, cardiovascular events and stroke, whereas monounsaturated fatty acids from mixed animals and plants showed no significant effect.
In the United States, olive oil producers may place the following limited health claims on product labels:
- Scientific evidence is limited and inconclusive indicates that eating is about 2Ã, spsp. (23g) of olive oil daily can reduce the risk of coronary heart disease due to monounsaturated fats in olive oil. To achieve this possible benefit, olive oil is to replace the same amount of saturated fat and not increase the total number of calories you eat in a day.
This decision was announced November 1, 2004 after application to FDA by the manufacturer.
See also
- Amurca
- List of ancient dishes and foods
- List of cuisines
- List of dips
Note
References
Further reading
- Caruso, Tiziano/Magnano di San Lio, Eugenio (eds.). La Sicilia dell'olio , Giuseppe Maimone Editore, Catania, 2008, ISBN 978-88-7751-281-9
- Davidson, Alan. The Oxford Companion to Food , Oxford, 1999. ISBNÃ, 0-19-211579-0.
- Mueller, Tom. Extra Virginity - The Sublime and Scandalous World of Olive Oil , Atlantic Books, London, 2012. ISBNÃ, 978-1-84887-004-8.
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- Palumbo, Mary; Linda J. Harris (December 2011) "Safety of Microbiology Food from Olive Oil: Literature Review" (PDF), University of California, Davis
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- CODEX STAN 33-1981 Standards for Olive Oil and Olive Oil Pomace
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