Olive oil processing technology(Part 1)
Olive oil is the oil extracted from the fresh olive fruits by appropriate mechanical methods. Generally, the oil is obtained by cold pressing. Extra virgin olive oil is the most famous, the best quality, does not require refining, and the price is the most expensive. The more pressing times, the worse the quality,After three or four pressings, the oil and oil cakes must be refined before consumption. The virgin olive oil has a unique aroma, it is still liquid at 0°C, and can be used as cold blending oil and cooking oil. The human body absorption rate of olive oil is 93.4%, which has a variety of health benefits to the human body, especially for reducing cardiovascular diseases and promoting the development of the bones and nervous system of young children. Therefore, olive oil has the reputation of "Queen of Vegetable Oils". In addition, olive oil has a wide range of uses in industries such as medicine, beauty, washing, and food.
1. Development status at home and abroad
Olive oil is one of the oldest and most precious oils in the world. Olea europaea has been cultivated on the Mediterranean coast for more than 4,000 years, and its olive oil production accounts for about 85% of the world's total olive oil production. The country with the most olive oil production in the world is Spain, followed by Italy, Greece, Tunisia, and Portugal. In these countries, olive oil production accounts for 80%-90% of their national edible oil.
China introduced olive trees in the 1960s. The current olive trees are mainly distributed in Guangdong, Guangxi, Fujian, Taiwan, Sichuan, Yunnan, Hainan and other provinces. The current output of olive oil has reached 600,000kg, which is mainly used for oil extraction. In addition, china still needs to import about 200t of olive oil every year.
2. Grade classification of olive oil
Olive oil refers to the use of fresh olive fruits as raw materials and excludes the oil obtained by solvent extraction or heavy esterification. In any case, olive oil does not refer to olive pomace oil.
Virgin olive oil.
Virgin olive oil is the oil obtained from olive fruits by mechanical or physical means under certain conditions, especially heating conditions that do not cause the oil to deteriorate. Except for cleaning, decantation, centrifugal separation and filtration, no other treatment is required.
The virgin olive oil that can be directly consumed can be divided into three levels: ① Extra virgin olive oil: natural olive oil and has the inherent pure smell and taste of olive oil, and the acidity is ≤1%. ②Superior virgin olive oil: Natural olive oil and has the inherent pure smell and taste of olive oil, acidity ≤2%.③Ordinary virgin olive oil: Natural olive oil and has the good smell and taste of olive oil, acidity ≤3.3% .
Extra virgin olive oil that cannot be consumed directly. Virgin olive oil: sensory indicators exceed the standard, acidity>3.3%.
1. Development status at home and abroad
Olive oil is one of the oldest and most precious oils in the world. Olea europaea has been cultivated on the Mediterranean coast for more than 4,000 years, and its olive oil production accounts for about 85% of the world's total olive oil production. The country with the most olive oil production in the world is Spain, followed by Italy, Greece, Tunisia, and Portugal. In these countries, olive oil production accounts for 80%-90% of their national edible oil.
China introduced olive trees in the 1960s. The current olive trees are mainly distributed in Guangdong, Guangxi, Fujian, Taiwan, Sichuan, Yunnan, Hainan and other provinces. The current output of olive oil has reached 600,000kg, which is mainly used for oil extraction. In addition, china still needs to import about 200t of olive oil every year.
2. Grade classification of olive oil
Olive oil refers to the use of fresh olive fruits as raw materials and excludes the oil obtained by solvent extraction or heavy esterification. In any case, olive oil does not refer to olive pomace oil.
Virgin olive oil.
Virgin olive oil is the oil obtained from olive fruits by mechanical or physical means under certain conditions, especially heating conditions that do not cause the oil to deteriorate. Except for cleaning, decantation, centrifugal separation and filtration, no other treatment is required.
The virgin olive oil that can be directly consumed can be divided into three levels: ① Extra virgin olive oil: natural olive oil and has the inherent pure smell and taste of olive oil, and the acidity is ≤1%. ②Superior virgin olive oil: Natural olive oil and has the inherent pure smell and taste of olive oil, acidity ≤2%.③Ordinary virgin olive oil: Natural olive oil and has the good smell and taste of olive oil, acidity ≤3.3% .
Extra virgin olive oil that cannot be consumed directly. Virgin olive oil: sensory indicators exceed the standard, acidity>3.3%.
