QUALITATIVE ASPECTS OF EXTRA-VIRGIN OLIVE OIL
; Colonna1
WATER3.5
OIL2.4
POMACE4.1
Qualitative aspects of Extra-virgin olive oilPAOLO SOLINAS
OIL
Product obtained from processing the fruit of the olive tree
(drupe)DRUPE
EPICARP (peel) 1-3% of the fruit
MESOCARP (pulp) 70-80% of the drupe
ENDOCARP (kernel, with the seed) 20-30 % of the drupe weight
Epicarp and mesocarp together can contain:
Pomace solid matter remaining from the pressing/crushing process
(olives, grapes, fruits)
IFFatty acids separate from glycerine (enzymes reaction after
pasatites attack) therell be..
+ LIBERATED FATTY ACIDS+ ACIDITYTherere dozens of fatty acids,
depending on
number of carbon atoms
type of molecular bonding
SATURIINSATURISimple bondings
Palmitic & Stearic
Double bondings
Frailty
IN FACT
RANCIDIFICATION happens when a molecule of oxygen inserts in the
double bonding
PEROXIDE presence bring to UNPLEASANT tastePalmitic and LINOLEIC
acids are two of the most important.Linoleic acid must be taken
through foodHuman body cannot synthetize it. It is also called an
ESSENTIAL fatTo maintain characteristics at their best, oil must be
stored in a fresh space (15-18C) and in possibly full containers
(less air exchange)
SATURATED FATS
Undermine oil stabilityImproves nutritional characteristics
POLYPHENOLS
Capture the oxygen, protecting the oil from rancidity and
oxidation
Their content in the oil varies according to...RIPENING
DEGREEEXTRACTION METHODHARVEST METHOD
CULTIVAR
TASTE, OLFACTORY AND TACTILE NOTES12345
Fruity extra-virgin olive oil (fresh or semi-ripe)AppleOther
fruitVegetablesSourSpicySweetOthersTart / winey /
vinegaryUnrefinedMetallicMold/humidityOily depositRancid
OLIVE-OIL QUALITYCultivar and pedo-climatic conditions Agronomic
variantsExtractionTechniquesConservationtechniques
CULTIVAR & PEDO-CLIMATIC CONDITIONSOil quality always
depends on the plant methabolism, and theres NO variety that
produces the perfect oil
THE SAME VARIETY, CULTIVATED IN DIFFERENT ENVIRONMENTS,MIGHT
RESULT IN OILS WITH DIFFERENT CHARACTERISTICS
AGRONOMIC PRACTICESPEST MANAGEMENT
The olive fly is the parasite that causes more damages to olive
trees, affecting production and product quality
THE LARVAE DIG TUNNELS INTHE FRUIT, ACTIVATING ENZYMESTHAT
INCREASE ACIDITY ANDPEROXIDESAttacks can be prevented by chemical,
agronomic and biological means
DEGREE OF RIPENESSChemical composition of the fruit changes
while maturating, forming valuable substances.
All of them reach a point of optimity, to then decrease
Th right veraison to harvest is 50% (half od the peel changed
color, but flesh still white).
LATE HARVEST MORE OIL CONCENTRARION WRONG!!!LATE HARVEST SWEET
OILS (POOR OF AROMA AND POLYPHENOLS)
METHODS OF HARVEST
Preferably from the plant (by hand or mechanically) and not off
the ground (risk of parasites & overripen)Fruits must be
processed as soon as possible (0 48 h) and stored in ventilated
rooms to avoid mass temperature increasing (fermentation
andconsequent defects)DELAYED PROCESSING AND POOR OIL QUALITY ARE
DIRECTLY PROPORTIONAL
EXTRACTION TECHNIQUES
In the processing cycle therere four phases, whose method of
realization and performance of the system are reflected in the
characteristic parameters of the final product
OLIVE CRUSHING
PASTE KNEADING
EXTRACTION
OIL-VEGETABLE WATER SEPARATION
CONSERVATION
CONTAINERS must be accurately cleaned, impermeable to light
& oxygenSTAINLESS STEELIS STRONGLYRECOMMENDEDTemperature around
15CRegular decanting to prevent sludgeNo solvents nor fumes (theyd
be absorbed)AVOIDEXCESSIVEAERATION &SHOCKS
Fonti immagini
http://faccionotizia.gelocal.it/iltirreno/edizione-di-prato/carmignano/2014/10/07/allarme-mosca-olearia/
http://www.ulivita.it/cosa-significa-invaiatura/
In the case of extra-virgin olive oil, quality is inextricably
linked with the land and the mill, as well as conservation. The
quality of an oil depends on:Cultivar (variety) and pedoclimatic
environment
Agronomic features (fertilization, irrigation, degree of
ripeness, defense, harvest, conservation, etc.)
Extraction techniques
Conservation techniques
