Temperature control is vital here; overheating can damage the delicate aromas and antioxidants. Manufacturers carefully monitor the heat to stay within thresholds that preserve the oil’s sensory qualities, ensuring the paste remains supple without becoming greasy or cooked.
Hygiene Standards in Olive Oil Production and Processing
Understanding this process reveals why extra virgin olive oil is prized for its complexity and health benefits. Extraction and Separation: The Core of Processing With the paste properly prepared, the next step is separating the oil from the solid and liquid components.
Producers store the oil in stainless steel tanks that are inert and protected from light. Malaxation: Unlocking the Oil Droplets Following the grinding stage, the paste undergoes malaxation, a slow and controlled mixing process.
Hygiene Standards in Olive Oil Production and Processing
Olives are either hand-picked or shaken from the trees using mechanical harvesters. From Harvest to Paste: The Initial Transformation The first critical phase is harvesting, which significantly influences the oil’s flavor profile.
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