Olive oil extraction is a process of great importance for high quality olive oil production.
The quality of the equipment, using the water in a temperature not higher than 27C, hygiene, correct storage and the use of sanctioned packaging for food but also other parameters, define the quality of the olive oil you will receive.
Olive oil extraction is a process of great importance for high quality olive oil production. You could visit these spaces, where the following seven stages take place:
RECEPTION OF THE FRUIT
MASHING - SMASHING - BREAKAGE
SEPERATION USING CENTRIFUGAL FORCE BY DECANTER
The transportation of the olive fruit in the olive mill is done – or it should be done- right after its gathering, in plastic lugs with air holes. The transportation with plastic lugs is indicated because the fruit “breathes” and high temperatures do not rise as they do in sacks. When the fruit is received, it should be milled. In case the fruit needs to be stored, this should be done for a very short period of time in a place with low and dry temperature and with very good ventilation.
At the first place, olives are placed in a transportation funnel and after with a transportation strap are going in the defoliation machine, where leaves and other foreign materials are removed. Washing comes next, in order to remove the dust. Water can be recycled after the precipitation or the filtration of its solid components. After the washing part comes the grinding of the fruit in the grinder.
After the washing part comes, the grinding of the fruit in the grinder. In our modern facilities, we use hammermill.
When the grinding is done, olive paste is mixed mechanically in the mixing mill. The malaxation is a very important stage of the processing and aims to the coalescence of the small olive droplets with the bigger ones. For the facilitation of the process the olive paste is heated until it reaches 27C.
BIPHASIC (CENTRIFUGAL) PROCESS
The biphasic system is called also as “ecologic system”. During this process, the final products are the olive oil and the olive-residue. The most important advantage of this system is the reduced use of water and that there is no liquid waste.
In this stage, the foreign to the olive oil solid particles ( pulp and husk fragments, wood slivers, etc.) that are shattered in the liquid stage of the oil are removed with the use of a mechanical separator.
When the olive oil extraction process is completed, the measurement of acidity is followed so the producer, who is almost always there, to know the quality of the olive oil he produced. Afterwards, the obtained olive oil either the producer takes it, or we store it in big specific tanks.