There is archaeological evidence that in Greece the olive oil presses have been used to extract oil from olives as long as five thousand years. If proper precautions are used, a good quality olive oil can now be obtained using the same type of press that has been used for centuries if not millennia. Today, there are new techniques and technologies, but one of the most important parts of making olive oil is true. It is necessary to start making olive oil in a day or a little more after the olive harvest. Acids start to accumulate with more storage olives. This affects the taste and lowers the price of olive oil manufacturer can charge. The country of Algeria launched a monumental project to plant one million hectares (2.5 million acres) of olive trees. One of the key success factors in producing high quality oil for export will be the construction of a sufficient number of treatment facilities have sufficient capacity in the vicinity of olive orchards.
Milling is the name of the entire process of extracting oil from olives. People have known for years that you need to grind the olives into paste and you must press the pulp to extract the oil. As science has progressed, we got to know that oil is produced in so-called "mesocarp" cells of the olive. Olive oil stores in a vacuole called lipovacuole so that each cell contains a small drop of olive oil. The whole point is to efficiently extract as much oil as possible, separating it from other structural parts of the fruit. The old adage that oil and water do not mix is true here because the oil can be separated from plant material and water by pressing and centrifugation (modern extraction) without addition of chemical solvents. This process works with the old method, but it is extremely important to wash the olives before starting the process to eliminate all traces of soil. Even a small amount will leave a taste, a "taste of the soil."
In the former method is reduced to the olive paste and liquid in the dough is separated by the press. Decanting separates oil and water. Today, a centrifuge can accelerate the process later and sterile machines can crush the olives into the dough. An important aspect is to leave the grinding process takes at least half an hour or a little more. This ensures that the pulp is ground and the tiny oil droplets to coalesce into larger drops. It also allows enzymes in the olive fruit to act on the combination that produces some of the aroma and taste unique to certain types of olive oil.
There are still advantages to using crushed stone if it is properly cleaned. Much has to do with enzymes do not leave it in the nut and the skin to act on the must do in its own enzymes. Ultimately olives for processing are fast and thorough cleaning are the most important steps in the beginning.
A practical example
The Spanish company is planning to participate in the initiative Algerian olive. He will plant 1,500 hectares of which one third will be offered to private investors on a partial payment of interest, sharing part of the production agreement. Under this project, the company will build a treatment plant for olive oil in Algeria. Have a processing plant close to harvest will be crucial in the production of olive oil of high quality.
Through its subsidiary, the company will plant olive Arbequinia on his project. This olive is especially suited for planting technique in which intensive hyper 1,780 trees can be planted per hectare. Olive Arbequinia gives up to twenty percent by weight of oil in a volume as much as 11,000 kg of olives per hectare. Because this type of olive starts to get as early as three years instead of five, the oil is going after the third year. This small olive-brown can produce up to 2090 liters of high quality oil known for its creamy texture and peppery finish.
Using a modern business will help ensure the production of high quality oil suitable for export and sale at high prices. It has always been possible to produce olive oil from olives in many parts of Algeria. However, lack of processing facilities has been a sufficient obstacle to producing quality oils for export. Even when there are facilities facilities may not be the ability to handle large quantities at the time of harvest. Olives and sit and wait, act on the enzymes of the fruit and acidity increases. The presence of a modern processing plant that makes the difference between the bottom of olive oil quality sold locally and exported products at prices higher worldwide.
The project uses an olive that originated in the Middle East. However, the Arbequinia is named for a town in Spain near the Mediterranean coast of Catalonia. When the company was in the early planning stages of his project, he consulted with experts from the University of Cordoba in Spain. The question was whether olive variety is most suited to the soil and growing conditions in Algeria, where Green Desert will crash. The company was also interested in planting a vigorous variety of olive is drought resistant and cold these two extremes, could destroy a season or a night of years of work in developing a productive orchard. Olive Arbequinia topped suggested as a variety because it produces and has the high quality oil, is growing fast and well from cuttings, and tolerate extreme environmental conditions including saline soils.
As the project progresses to the company and its investors benefit from the production of high quality oil extracted from olives grown rapidly in Algeria's project to plant millions of hectares. Rapid milling is performed by its own processing plant.
Milling is the name of the entire process of extracting oil from olives. People have known for years that you need to grind the olives into paste and you must press the pulp to extract the oil. As science has progressed, we got to know that oil is produced in so-called "mesocarp" cells of the olive. Olive oil stores in a vacuole called lipovacuole so that each cell contains a small drop of olive oil. The whole point is to efficiently extract as much oil as possible, separating it from other structural parts of the fruit. The old adage that oil and water do not mix is true here because the oil can be separated from plant material and water by pressing and centrifugation (modern extraction) without addition of chemical solvents. This process works with the old method, but it is extremely important to wash the olives before starting the process to eliminate all traces of soil. Even a small amount will leave a taste, a "taste of the soil."
In the former method is reduced to the olive paste and liquid in the dough is separated by the press. Decanting separates oil and water. Today, a centrifuge can accelerate the process later and sterile machines can crush the olives into the dough. An important aspect is to leave the grinding process takes at least half an hour or a little more. This ensures that the pulp is ground and the tiny oil droplets to coalesce into larger drops. It also allows enzymes in the olive fruit to act on the combination that produces some of the aroma and taste unique to certain types of olive oil.
There are still advantages to using crushed stone if it is properly cleaned. Much has to do with enzymes do not leave it in the nut and the skin to act on the must do in its own enzymes. Ultimately olives for processing are fast and thorough cleaning are the most important steps in the beginning.
A practical example
The Spanish company is planning to participate in the initiative Algerian olive. He will plant 1,500 hectares of which one third will be offered to private investors on a partial payment of interest, sharing part of the production agreement. Under this project, the company will build a treatment plant for olive oil in Algeria. Have a processing plant close to harvest will be crucial in the production of olive oil of high quality.
Through its subsidiary, the company will plant olive Arbequinia on his project. This olive is especially suited for planting technique in which intensive hyper 1,780 trees can be planted per hectare. Olive Arbequinia gives up to twenty percent by weight of oil in a volume as much as 11,000 kg of olives per hectare. Because this type of olive starts to get as early as three years instead of five, the oil is going after the third year. This small olive-brown can produce up to 2090 liters of high quality oil known for its creamy texture and peppery finish.
Using a modern business will help ensure the production of high quality oil suitable for export and sale at high prices. It has always been possible to produce olive oil from olives in many parts of Algeria. However, lack of processing facilities has been a sufficient obstacle to producing quality oils for export. Even when there are facilities facilities may not be the ability to handle large quantities at the time of harvest. Olives and sit and wait, act on the enzymes of the fruit and acidity increases. The presence of a modern processing plant that makes the difference between the bottom of olive oil quality sold locally and exported products at prices higher worldwide.
The project uses an olive that originated in the Middle East. However, the Arbequinia is named for a town in Spain near the Mediterranean coast of Catalonia. When the company was in the early planning stages of his project, he consulted with experts from the University of Cordoba in Spain. The question was whether olive variety is most suited to the soil and growing conditions in Algeria, where Green Desert will crash. The company was also interested in planting a vigorous variety of olive is drought resistant and cold these two extremes, could destroy a season or a night of years of work in developing a productive orchard. Olive Arbequinia topped suggested as a variety because it produces and has the high quality oil, is growing fast and well from cuttings, and tolerate extreme environmental conditions including saline soils.
As the project progresses to the company and its investors benefit from the production of high quality oil extracted from olives grown rapidly in Algeria's project to plant millions of hectares. Rapid milling is performed by its own processing plant.
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