Olive oil extraction: Difference between revisions

Latest revision as of 14:19, 21 February 2025

Olive Oil Extraction[edit]

Olive oil extraction is the process of separating the oil from the other fruit contents (vegetative extract liquid and solid material). It is a key step in the production of olive oil, which is a staple in the Mediterranean diet.

History[edit]

The extraction of olive oil has been practiced for thousands of years. Ancient civilizations, such as the Romans and Greeks, developed various methods to extract oil from olives. These methods have evolved over time, but the basic principles remain the same.

Traditional Methods[edit]

Traditional methods of olive oil extraction involve the use of a press. The olives are crushed to produce a paste, which is then spread onto mats or disks. These mats are stacked and pressed to extract the oil.

Stone Mills[edit]

Stone mills, also known as "gethsemanes", were used in ancient times to crush the olives. The olives were placed in a circular stone basin and crushed by a large stone wheel.

Pressing[edit]

The paste obtained from the stone mills was spread onto fiber disks, known as "fiscoli".

These disks were stacked and pressed to extract the oil. The pressure applied would separate the oil from the water and solid materials.

Modern Methods[edit]

Modern extraction methods have improved the efficiency and quality of olive oil production. These methods include the use of mechanical crushers and centrifuges.

Diagram of modern olive oil extraction process

Crushing[edit]

In modern extraction, olives are crushed using mechanical crushers. This process breaks down the cell walls and releases the oil.

Malaxation[edit]

The crushed olives are then subjected to malaxation, a process where the paste is slowly mixed to allow small oil droplets to combine into larger ones.

Centrifugation[edit]

After malaxation, the paste is spun in a centrifuge to separate the oil from the water and solids.

By-products[edit]

The extraction process produces several by-products, including olive pomace and vegetation water. These by-products can be used for various purposes, such as animal feed or fertilizer.

Related Pages[edit]

@@ Line 1: / Line 1: @@
 == Olive Oil Extraction ==
-[[File:Olive_oil.jpg|thumb|right|Olive oil is extracted from olives, the fruit of the olive tree.]]
+[[File:Capernaum_roman_olive_press_by_David_Shankbone.jpg|thumb|right|Ancient Roman olive press in Capernaum]]
-Olive oil extraction is the process of separating the oil from the other fruit contents (vegetative extract liquid and solid material). It is a key step in the production of [[olive oil]], which is a staple in the [[Mediterranean diet]] and widely used in cooking, cosmetics, pharmaceuticals, and soaps.
+'''Olive oil extraction''' is the process of separating the oil from the other fruit contents (vegetative extract liquid and solid material). It is a key step in the production of [[olive oil]], which is a staple in the [[Mediterranean diet]].
 == History ==
-The extraction of olive oil dates back thousands of years, with evidence of olive oil production in the [[Mediterranean Basin]] as early as 6000 BC. Ancient methods involved crushing olives with stones and extracting the oil by pressing the paste. Over time, these methods have evolved into more sophisticated techniques.
+The extraction of olive oil has been practiced for thousands of years. Ancient civilizations, such as the [[Romans]] and [[Greeks]], developed various methods to extract oil from olives. These methods have evolved over time, but the basic principles remain the same.
-== Modern Extraction Methods ==
+[[File:Olive_press_001.jpg|thumb|left|Traditional olive press]]
-Modern olive oil extraction involves several steps, which can be broadly categorized into the following stages:
+== Traditional Methods ==
-=== Harvesting ===
+Traditional methods of olive oil extraction involve the use of a press. The olives are crushed to produce a paste, which is then spread onto mats or disks. These mats are stacked and pressed to extract the oil.
-Olives are typically harvested in the autumn and winter months. The timing of the harvest can affect the flavor and quality of the oil. Olives can be picked by hand or using mechanical harvesters.
+=== Stone Mills ===
-=== Cleaning and Grinding ===
+Stone mills, also known as "[[Gethsemane|gethsemanes]]", were used in ancient times to crush the olives. The olives were placed in a circular stone basin and crushed by a large stone wheel.
-Once harvested, olives are cleaned to remove leaves, twigs, and other debris. They are then ground into a paste using large millstones or modern metal crushers. This grinding process breaks down the cell walls and releases the oil contained within the olives.
+=== Pressing ===
-=== Malaxation ===
+The paste obtained from the stone mills was spread onto fiber disks, known as "fiscoli".
+[[File:Fiscolo_g1.jpg|thumb|right|Fiscoli used in traditional pressing]]
+These disks were stacked and pressed to extract the oil. The pressure applied would separate the oil from the water and solid materials.
+== Modern Methods ==
-[[File:Olive_paste.jpg|thumb|left|Olive paste being malaxed to improve oil extraction.]]
+Modern extraction methods have improved the efficiency and quality of olive oil production. These methods include the use of mechanical crushers and centrifuges.
-Malaxation is the process of slowly churning the olive paste to allow small oil droplets to combine into larger ones. This step is crucial for maximizing oil yield and improving the quality of the oil. The paste is typically malaxed for 20 to 40 minutes at a controlled temperature.
+[[File:OliveOilExtractionProcess.png|thumb|left|Diagram of modern olive oil extraction process]]
-=== Extraction ===
+=== Crushing ===
-The extraction of oil from the paste can be done using either a traditional press or a modern centrifuge.
+In modern extraction, olives are crushed using mechanical crushers. This process breaks down the cell walls and releases the oil.
-* '''Pressing:''' In traditional methods, the paste is spread onto mats and pressed to separate the oil from the water and solids. This method is less common today.
+=== Malaxation ===
-* '''Centrifugation:''' Most modern facilities use a centrifuge to separate the oil. The paste is spun at high speeds, which separates the oil from the water and solids due to differences in density.
+The crushed olives are then subjected to malaxation, a process where the paste is slowly mixed to allow small oil droplets to combine into larger ones.
-=== Separation ===
+=== Centrifugation ===
-After extraction, the oil still contains some water and solid particles. It is further purified by decantation or additional centrifugation to remove these impurities, resulting in clear olive oil.
+After malaxation, the paste is spun in a centrifuge to separate the oil from the water and solids.
-== Types of Olive Oil ==
+[[File:Decanter.gif|thumb|right|Decanter used in centrifugation]]
-The quality and characteristics of olive oil can vary based on the extraction method and the type of olives used. Common types include:
+== By-products ==
-* '''[[Extra virgin olive oil]]:''' Made from pure, cold-pressed olives, it is the highest quality olive oil with a superior taste and low acidity.
+The extraction process produces several by-products, including olive pomace and vegetation water. These by-products can be used for various purposes, such as animal feed or fertilizer.
-* '''Virgin olive oil:''' Also made from cold-pressed olives but with slightly higher acidity.
-* '''Refined olive oil:''' Made from virgin olive oils that have been refined to remove defects.
-* '''Olive pomace oil:''' Extracted from the olive pulp after the first press, often using solvents.
 == Related Pages ==
-* [[Olive tree]]
+* [[Olive oil]]
 * [[Mediterranean diet]]
-* [[Cooking oil]]
+* [[Gethsemane]]
-* [[Vegetable oil]]
 [[Category:Olive oil]]
 [[Category:Food processing]]
-[[Category:Cooking oils]]