How to make olive oil at home. Olive oil with herbs and spices

What time and how olives ripen

The fruits of olive trees ripen from October to December - depending on the characteristics of the variety and the place of their growing.

Collect olives from the tree start when most of the fruit changes the color on purple, wine. They have not yet achieved a complete ripening. But it is at this moment that in the fruits of oliva contains the highest percentage of oil, the smallest bitterness and strong fragrance.

How to care for olive trees?


Olive tree loves to grow very much, i.e. Around the main trunk grows a huge number of new shoots, which seek to become new trees. If they are not correctly removed correctly, all nutrients will be evenly distributed between the siblings and the parent plant, which will lead to small productivity. The trunk must be alone, then he will give a worthy crop.

After the harvest is assembled, crown crown is made, which is a very responsible point. Olive crowns are usually formed in the form of a bowl that the sun's rays be fluently penetrated to each tree branch for uniform ripening of fruits.

It is necessary correctly and in the right amount remove the branches of the tree, because olives are formed on branches that are fruit twice in their lives. If they are not removed at all, the fruits will be much, but low-quality. If you delete completely - the year will have to have zero yield.

HARVESTING


IMPORTANT! Harvesting must be carried out in dry days. If you collect olive fruit in the rain, then the resulting oil can "wake".

Harvesting is carried out in two ways:

Mechanical- With a strong vibration, the tree drops the fruits to the ground. But before this, every tree is thoughtfully planted with a grid that falling olives damaged from contact with the Earth.

Manually- Experts believe that manual harvest allows you to select the olives of one size and the degree of maturity, and also helps to avoid damage to berries, which causes oil acid.

And this process takes place every day, which is very important, since daily transport reduces the time between the collection and the pressure process, which in turn improves the quality of the finished product. For comparison: Some producers of olive oil transport the product in huge freight cars over long distances, thereby exposing the berries of excessive pressure and exposure to the Sun, which is extremely negatively affected by oil.

Collect olives with small capacities, so that during transportation to avoid damage to the peel, due to which fermentation can begin. As soon as possible, the harvest is transported to the factory, because for the manufacture of better oil, the olives should be processed on the same day.

TECHNOLOGICAL PROCESS. How do olive oil get?


Selected olives brought to the factory. What's next?

It is very important to do everything neatly, and most importantly, quickly!

For the beginning of the berries with the help of special fans, it is eliminated from the leaves, the twigs. The step is washing.
Olives are washed three times with drinking water to ensure the removal of the remaining dirt on the berries themselves, which guarantees the purity of the oil.

At the next stage, the olives come to the crusher, which crumbs the olive completely, together with the bone, in the olive paste.

Why is that? Because as a rule, olive oil is concentrated in fetal cells.

Next, olive pasta goes into a large steel tank for malaxation, "softening" paste. The paste is placed in the tank, which contains a large steel rotator constantly mixing the paste, at the same time heating it up to 27's. Approximately after 35 minutes, the paste is ready to move to the next stage, the "first cold spin". This stage is very important because natural enzymes affect the taste and aroma of oil.

Next, the process of separating the olive juice from the pulp of olives along with the bone. It is worth noting that a similar method of treating olives makes it possible to maintain a greater number of polyphenols - substances that were recognized as powerful antioxidants.

Next, olive juice overflows to the separator for its separation from water and small solid particles. In order to avoid deterioration in the quality of the oil during this process, a temperature of 16-28 ° C adheres to.

The result is a pure olive oil of top quality, obtained by cold pressing, which is useful for the human body with substances and unique aroma.

The last stage of production: the oil is placed in large containers for the sludge for a period of 30-40 days. During this time, olive oil becomes transparent and ready to use. The color of oil depends on the variety and ripeness of olives.

Fresh-free olive oil appears to be completely transparent. However, with stealing oil, after some time the precipitate will appear at the bottom of the container, where it is stored.


After sludge, the oil is necessarily separated from the sediment, otherwise it will turn the sour taste.
Only after separation from the sediment it turns out crystal clear olive oil, real liquid gold!


When the oil feels down, the final product is obtained - unrefined olive oil. Such oil is slightly grieving. This suggests that it is made without filtering from fresh olives that have retained all their natural properties.

What is important in the technological process?

The process of extraction of oil from berry cells is performed exclusively at low temperatures not higher than 35'C, without heating, so this process is called "Cold pressing". The oil is marked with the Olio Extra Vergine Di Oliva label - i.e. High quality, cold processing oil.

How is olive oil?


High-quality olive oil is poured into glass dark bottles to prevent chemical processes. The content of acids in olive oil leads to oxidation of plastic bottles. Long-term storage of olive oil in plastic bottles with temperature drop can lead to a chemical process.

And the manufacturers use stainless steel tanks.

What is olive oil?

1) Natural (virgin Olive Oil.) - unrefined olive oil Get at the first cold oppression. In the production of non-refined oil, the fruits of the olive tree are processed without thermal and chemical processing, only using physical methods. Natural olive oil Extra Virgin Di Oliva refers to the best and expensive, it is considered the most useful. The acidity of such an oil does not exceed 0.8% and it is not suitable for frying, because When heated it starts to burn.

2) Virgin Olive Olive Olive Oila little inferior to Extra Virgin on flavors, color and taste properties, otherwise it has all the quality characteristics. The acidity of such an oil does not exceed 2%.

3) Purified(rEFINED OLIVE OIL) olive oil - The second spin, is obtained by refining the first spin olive oil. Oil does not have a pronounced taste and suitable for frying. The acidity of refined olive oil does not exceed 0.5%. Olive oil Refined Olive Oil The second cold spin of high quality.

4) Cake(pomace Olive Oil.) olive oil Get out of olives with extraction. Refined oil is mixed with natural cold spin oil. Olive oilit has a less intense taste and aroma, and acidity does not exceed 1.5%. Suitable for frying.

The process of oil production starts from the collection of olives. Olives are collected only at a specific time when they are most ripe. Experts believe that, in contrast to the mechanical, only manual harvest allows you to select the olives of one size and the degree of maturity, and also helps to avoid damage to berries, which causes acid acid. Next, selected olives bring to the factory. This happens every day, which is very important, since daily transportation reduces the time between the collection and the pressure process, which in turn improves the quality of the finished product. For comparison: Some producers of olive oil transport the product in huge freight cars over long distances, thereby exposing the berries of excessive pressure and exposure to the Sun, which is extremely negatively affected by oil.

Next Stage: With the help of special fans, berries are eliminated from the leaves. Then they are thoroughly wash drinking water to eliminate any kind of contaminants.

Immediately further follows the process of grinding olives to the state of the paste. As a rule, olive oil is concentrated in fetal cells. For its extraction, a special device resembling a mill consisting of two spinning granite rollers is used. This process allows you to remove oil from cells of berries without heating, so this process is called "cold pressing". In the lateral part of the mill reservoir is a gate, through which paste leaves and is formed in the form of round pellets. Next, they are placed on each other under the hydraulic press and are subjected to further pressing. The first result of the press gives the oil of top quality, the next second and third - oil of lower quality.

It is worth noting that a similar method of treating olives allows you to preserve more polyphenols - substances that were recognized as powerful antioxidants capable of protecting us from many diseases. However, these favorable on health, substances are contained not only in olive oil. They are also in the composition of sunflower, soy and other oils, but only in olive they are unique. The greater processing olives are exposed - the lower the content of polyphenols in oil.

At this stage, some manufacturers use other presss that allow you to save time and work that negatively affects the quality of the oil and its taste. In this regard, they do not receive appropriate certificates that are the manufacturers that use traditional techniques.

The final stage: the oil is overflowing into the separator for its separation from water and small solid particles. In order to avoid deterioration in the quality of the oil during this process, a temperature of 16-28 ° C adheres to.

The result is a pure olive oil of top quality, obtained by cold pressing, which is useful for the human body with substances and unique aroma.

Valentina Bondar

Olive oil is a product that enjoys great demand in Europe, and which is becoming increasingly popular in Russia. Several decades ago, the Russian Federation did not even enter the first thirty exporters of olive oil exporters, but today Russia purchases about 20 tons of oil per year, which indicates a significant growing demand. However, the main question remains: "Is the production of olive oil in the country?" It is impossible to say that this is impossible, but it is associated with many difficulties, the main source of which is climate, because it is much severe than on the motherland olive. However, the demand for this type of oil and the high cost of imported products cause many entrepreneurs to think about the launch of production, even despite the existing problems. On the peculiarities of raw materials, production technologies (both at the factory and at home) and equipment for the manufacture of olive oil and will be discussed in this article.

Raw materials and recipe

The main raw materials for the production of olive oil, of course, are olives. These fruits consist of three parts: peel (epicarpia), pulp (mesocarpium) and bones (endocarpium). It should be emphasized that the olive more than 70% consists of juice - water and oil (water ranges from 40 to 60%, on the oil - from 10 to 30%). The remaining 30% come on solids: 12-25% of the solids of the bone, 1-3% of seeds, 8-10% of the solids of the peel and pulp, 3% sugars, 2% proteins and about 2% of other substances, such as acids, Vitamins, minerals and pectins. The peel, which is about 3% of the total weight of the fetus, includes about 3% oil. The bone weight is about 23% of the total olive weight, and it includes about 1% oil. The largest amount of oil, about 50%, is contained in the pulp. Not all oil can be obtained from solids using a physical process, so solids usually include from 6 to 10% oil depending on the type and efficiency of the extraction and ripeness of the fetus.

The oil fraction consists of six basic fatty acids: unsaturated oleic (55-83%), palmitolein (0.3-3.5%) acids; saturated palmitic (7.5-20%) and stearic acids, polyunsaturated linoleic (3.5-21%) and linoleic acids (0.5-5%).

Olives also contain waxes that are mainly in the peel of the fetus. The level of their content is sufficiently low in the natural oil olive oil, but the concentration of waxes can increase when the peel is intensively processed at the second stage of the squeeze. Aliphatic alcohols, terpenes, hydrocarbons, squalene and pigments give oil a pronounced fragrance and color. They are presented in minor quantities, and some of these substances are more important than others. Fatty acids, sterols and some alcohols, for example, are non-volatile components that do not affect the smell of oil, but are integral components of the composition of the final product.

When the walls of the cells are destroyed, and oil, water, proteins, minerals and hydrocarbons are mixed with air, enzymes and miroscharsisms, the oil fraction absorbs many volatile components and acquires their taste and smell. The combination of oil and water allows you to get a unique mixture that requires very delicate processing. Taste qualities can be strengthened, weakened or violated depending on the quality of the raw materials, the processing method, handling olive pasta, the extraction process, as well as filtration and butter storage.

The negative effect of oxidation, rotting, and fermentation must be discontinued as quickly as possible, it is desirable immediately after the oil is in direct contact with aromatic volatile components.

In general, the quality of the final product will largely depend on the quality of raw materials - olives. Make a really good oil from bad fruits. Simply is not possible: any error during transportation, storage, the cultivation of olives will not allow obtaining high-quality products. The principle of working with the raw material is quite simple: it is necessary to turn olives into a homogeneous paste, to highlight the oil from juices and solids, then store the resulting product in a cold, dark container that does not pass oxygen.

Production of olive oil at the factory

Necessary equipment

To launch the production of olive oil, the enterprise will need the following equipment:

  • Shredders for obtaining olive pasta: stone, disc, hammer mills;
  • Thermal mixing machines;

  • Oil separation machines: presses, selective filtration systems, two-phase or three-phase decanters;

  • Centrifugal vertical separators for separating oil from water;

  • Oil bottling line.

The choice of equipment for the production of olive oil is quite wide. Each production, as a rule, acquires the machine of a certain type, based on the planned production volumes, financial capabilities, and the selected final product manufacturing technology. Features of using each of the above-mentioned types of equipment are described below.

Technology production of olive oil at the factory

Stages of production:

  1. Harvesting, transportation and storage. Each of these procedures should be performed as carefully as possible. Handmade harvest is undoubtedly the best option, but many manufacturers rightly consider it unnecessarily expensive. Special machines, shakers and combines can damage the fruit a little, therefore, they will need to be treated as quickly as possible. With large transportation of raw materials, it is necessary to ensure that the olives are not crushed. Storage time before grinding should be minimal (from 2 to 10 hours), but it is better to treat raw materials immediately after receiving. Cold storage of fruits can significantly reduce the degree of oxidation, and some studies show that olives can be stored at a temperature of from 3 to 5 degrees Celsius within 49 days without any negative consequences. However, other studies suggest that raw materials will begin to lose good tasteings after fifteen days of storage. Temperatures below 3 degrees Celsius may damage raw materials.
  2. Cleansing, selection, flushing and weighing raw materials. Small impurities of other materials in raw materials, in fact, are not a big problem, but a large number of leaves, stems or dirt can adversely affect the smell of oil, giving products specific aromas. From each batch of raw materials, you should take 1 kilogram of olives and check it carefully. It should be emphasized that raw materials can be noticed, provided if the fruits are not too contaminated and have not been treated with pesticides. A small layer of dust does not affect the quality of the final product. It was proved that the washed fruits have a less pronounced taste and smell, since this procedure adds about 2-6% humidity.
  3. Grinding olives. Olives are crushed to the state of the paste, and the shredding method will depend on the type of oil, which wants to obtain production. Various varieties and degree of ripening olives will also affect the choice of the mill and the thickness of the paste. In fact, all kinds of equipment can produce an excellent product, but stone mills for oil, for example, cost more and work more slowly than other types of crushers. The oil made on the disk mills resembles a product that is produced on stone crushers - such an oil contains many polyphenols. Hammer mills are considered the most "rough" - they need to be used very carefully, because they can spoil certain varieties of olives, and yet, they are considered one of the best devices (they are distinguished by an inexpensive price, ease of handling, compactness and efficiency). There is also a special mill that removes bones from olives, but this novelty, in fact, does not have other significant advantages.
    If the paste is made too fast (with large slices of bones and pulp), the walls of the cells that contain oil will not be destroyed to the extent necessary to obtain the maximum amount of oil. Consequently, most of the product will remain in solid waste. If the raw material is too finely, finely dispersed particles and oil will also be partially lost. In addition, the selected method of processing raw materials will affect the temperature and time of the following procedure - mixing.
  4. Slow mixing. Slow mixing paste in stainless steel container at a speed of about 28 revolutions per minute and at a higher temperature allows you to draw the process of homogenization and facilitate the extraction process. The temperature in which the paste is mixed should not exceed 25 degrees Celsius, and the duration of the mixing procedure should not exceed 90 minutes. Many producers of olive oil in Europe and America reduce the temperature and mix the paste about 45 minutes or even less - it can reduce the oil output, but significantly increases its quality. The temperature increase will extract more oil, but the final product will have a less pronounced aroma and becomes more bitter. Some types of olive paste (usually pastes made from olives with an increased liquid content) are difficult to extract, as water remains in the oil in the form of an emulsion. In these cases, manufacturers usually add a special talc (natural inert mineral), which allows to reduce the level of humidity. The percentage of talc in paste in some cases can reach 5 percent.
  5. Phase separation. Features of this procedure will depend on the selected equipment. The most popular types of machines for phase separation and the principles of their work are described below.
    The so-called traditional, natural decanuation (separation of the liquid oil phase from solid precipitation by draining) is worse than everything affects the quality of the oil: this is a very slow procedure that does not allow to get rid of solids and water. The right filtering system is considered to be rightfully, but it is very complex in use. Most manufacturers believe that the advantages of this processing method are not compensated for their spent effort.

The presss simply put the layers of paste and under pressure pushed the liquid, in particular, water and juices contained in the raw material, through a flat tissue filter, and also separated solid particles. Contain the press filters clean is difficult, but not impossible. In general, many enterprises make a choice in favor of pressing.
Centrifugal decanterters (centrifuges) rotate along the horizontal axis at a speed of about 3000 revolutions per minute than and create the conditions necessary for separating the oil from water and solids. The stainless steel cylinder has a screw that provides a continuous flow of raw materials and allows you to make the separation procedure more efficient. The three-phase decanter or horizontal centrifuge requires the addition of water, which separates the water-soluble components (polyphenols), separates the paste to three different phases (oil, juice of the fetus and solids) and forms most of the waste liquid for recycling.

A two-phase decanter does not require the addition of water, forms less waste liquid for recycling and, most importantly, does not reduce the content of polyphenol in oil. Today, most of the olive oil produced in the world is produced in centrifugal decanters.

Separation system

Benefits

disadvantages

The traditional method causing trust, less energy-efficient;
Low installation cost;
Relative to dry cake.

Small performance;

Requires more working hands;

It is difficult to maintain the purity of the fabric filters;

Pasta and oil are in contact with oxygen.

Selective (selective) filtering

Allows you to get more oil;

High quality final product.

It is difficult to maintain the cleanliness of the equipment;

Complexity of management;

Extracts only half the oil.

Three-phase decanter

Produces relatively dry cakes;

Production specialists are easy to observe the process and efficiency efficiency;

Continuous processing.

Uses more water;

Uses more energy;

Shears too many polyphenols;

Produces too much waste liquid;

Requires 2 vertical centrifuges

Two-phase decanter

Oil contains a greater amount of polyphenols;

Uses less water;

Requires only one vertical centrifuge.

Produces very wet cake;

It is more difficult to determine the efficiency of the device.

Production of olive oil at home

Technology production of olive oil at home

It should be emphasized that the manufacture of natural olive oil on the home kitchen will be relevant for those who have at least a few olive trees that are regularly fruit. For the production of 1 liter of the final product, about 5 kilograms of freshly collected olives will be needed.

Consider the process of cooking olive oil on the example of the manufacture of sea buckthorn oil.

Stages of manufacturing home olive oil:


Sometimes in pursuit of ideal forms, we forget that our body is a difficult mechanism, for the normal operation of which proteins and carbohydrates are needed and, of course, fats. All types of vegetable oils are an excellent source of natural fats that are well absorbed and bring much benefit to a person.

Perhaps the most popular variety of this product in our latitudes can be considered sunflower or rapeseed oil. In addition, in spite of the higher price, the product from Oliva is popular with popularity, which we will talk in more detail in this material.

So, what is the benefit and harm of olive oil? What makes it? And what is more useful olive or sunflower oil for our health with you? This is only a small list of questions that we will try to answer further. And let's start with general moments that relate to this topic.

Composition and beneficial properties of olive oil

Vegetable fats are a processing product:

  • oilseeds, or rather their fruits or seeds (mustard, rapeseed, hemp, sunflower, soy, linen, poppy, sesame, olive or palm oil);
  • nuts (coconut, almond, pistachio, cedar, walnut oil);
  • plant raw materials (corn, rice, grape, apricot, tomato, sea buckthorn, pumpkin oil).

The benefits and harm of vegetable oil

In the chemical composition of vegetable oils besides fatty (triglycerinov) Acid present sterol , phospholipids , wax, phytosterols , as well as a complex of essential health .

Fats are a complete source of energy required for active and full-fledged life. It was at the expense of them that our body is charged as a battery and works using fats as fuel until the next "recharging".

In addition, it is from fatty acids that the organism gets vitamins and indispensable polynaturated fatty acids Omega-3. (alpha Linolenic Acid ) I. Omega-6. (linoleic acid ). Fatty acids participate in the synthesis of membranes at the cellular level, in cholesterol exchange, strengthen the vascular walls, reducing their permeability and increasing elasticity.

Olive oil

"How many times repeated the world! .." What are we talking about? Yes, all about olives, that olives and olives are the same, and not at all the same types of the same fetus, and even more so, their names do not depend on the color at all. There are no less hundreds of varieties of olives in the world, and how many different color nuances have them? From light green to dark purple, but notice - not black. Purely black color is attached to olquams in factory conditions with the help of special preservatives and antioxidants. Olives, depending on the type and of climatic conditions, begin to ripen already at the end of August, but there are late varieties that can be collected no earlier than at the end of November, and even in December. It is believed that as soon as olives begin to darken a little, they are ready to collect. Moreover, the best oil is obtained in the initial stage of the process, but it turns out much less in the amount of it than when the olives are already completely mature, dark and fleshy. Well, this is exactly the case when the quantity does not go into quality.

Collection

Olives are collected in various ways: manually, special mechanical rakes, which, as it were, "combing" branches and break the olives, or with the help of special machines that shake a tree so that the olives are falling on the unsettled grids. Of course, the first method of the most gentle (and the most expensive), two others work faster and cost cheaper, but the olives can be damaged, which ultimately affects the quality of the oil.

Storage

Let after the collection and before spinning should pass no more than 24 hours, however, at this time the olives need to be stored somewhere. They are neatly poured into special low drawers so that they do not beat too much about each other and damaged as little as possible. In addition, oxidation and fermentation processes begin immediately, and therefore drawers should be kept in a cool ventilated room. To obtain high-quality oil, you should not store olives more than 12-24 hours after collecting.

Removal of leaves

Before squeezing, the olives pass another important operation: cleansing from branches and leaves. However, it should be noted that a small amount of leaves still remains, moreover, sometimes they are left specifically - in this way, the oil acquires a characteristic greenish color and a unique smell of freshly acted herbs.

Grinding

Now the olives cleaned from the twigs can be rinsed and then grind, in the literal sense of the word! At this stage, the olives are grinding completely, along with the bones, so that more oils can be separated.

Olives

Mixing

After grinding, the olives turn into a thick brownish mass, which is needed long (about an hour) to "wash" using a special unit to help oil molecules to separate from water molecules mixed into one integer during the previous process. At the same time, the temperature of the olive mass should not exceed 27 degrees - that is why the process is called a "cold spin".

Department (extraction)

When the olive mass is ready for the subsequent step, it is laid in a horizontal centrifuge, where the cake is separated from the liquid (water and oil mixture). And the last thing that remains to be done is to separate, finally, the oil from water, for which they use another centrifuge, vertical. The resulting oil, however, is not so transparent and beautiful, as we used to see it and eat. However, it is not scary: it will be enough for him to stand a couple of days, and all microparticles will be devastated to the bottom. If it is necessary to make it quickly, then the oil is simply filtered. The cake is subsequently subjected to another tan and thus refined oil.

Preservation

Well, last: olive oil is usually stored in steel containers - as experience showed, steel is the best material to preserve its qualities. For sale, the oil is bottled on a bottle of dark glass so that it is not subjected to excess light impact and does not lose the smell, taste and color. And at home the oil should be stored in a closed place, away from light.

The best use of the first cold spin olive oil is hot bruschetta with a pinch of salt. Try - and shy fingers!

mOB_INFO.