Bohemia, NY (PRWEB) November 16, 2013
Flavor Your Life, a European Union funded campaign dedicated to providing the latest olive oil industry news, shares details about how the methods of producing olive oil have changed as the process has evolved.
The method used in the past is known as the pressure method. This method relied on a large cylindrical stone to help crush the olives and turn it into juice. The modern method used today is known as the centrifugal method. After the olives are crushed, they are placed in a big decanter that helps separate the yield from the juice.
The last step of producing olive oil is “finishing separation.” Traditionally, in the pressure method this step was done by letting the oil naturally separate from the vegetal water. This process is flawed because it does not ensure complete separation. Some components of the olive would not separate and would be left in the completed product. Exposure to air and water also accelerated the fermentation process.
In the centrifugal method used today, the separator ensures more complete separation from the vegetal water. This method produces a product with lower moisture and slows down the fermentation process since it is exposed to less air and water. Quick removal of the vegetal water also improves the quality of the oil and stability for storage. The vegetal water also goes through another process of separation to ensure that all traces of oil have been collected from the yield.
Flavor Your Life, a campaign supported by the European Union, Unaprol and the Italian Ministry of Agriculture, is dedicated to providing the latest in industry news and health information about European extra virgin olive oil. Extra virgin olive oil enhances the flavors of your recipes while providing health benefits. Flavor Your Life campaign, the voice of olive oil production quality control, aims to educate consumers so they can make informed decisions when purchasing olive oil.