Bohemia, NY (PRWEB) August 31, 2013
Flavor Your Life, a European Union funded campaign dedicated to educating individuals on olive oil industry news and health benefits, explains the differences between the modern and traditional processes of crushing olives.
The two methods of extraction are the pressure method and the centrifugal method. The pressure method has evolved over thousands of years. Some small-scale producers still practice this method today, but it is no longer the most commonly used. The centrifugal method of extracting olive oil separates the olive paste into 3 components. These 3 components are water, pomace and oil. The centrifugal method has displaced the pressure method as the most commonly used method.
In terms of olive crushing, Flavor Your Life describes the differences between the two methods:
It is important to remember how delicate this process is. Oxidation of the olive paste begins the second it comes into contact with air. The paste is exposed to air for less time in the centrifugation method, which makes it more efficient.
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.