Consumer Point of View
High quality olive oil can be obtained by all the methods if proper measures are taken. Olive oil quality is equally dependent on the quality of the olives themselves and on the time they have to wait from harvesting to extraction, in addition to the extraction method itself.
The two main agents that cause the degradation of olive oil are oxygen and light. Once an olive is harvested, it should be pressed within 24 hours. Oxidation begins immediately upon harvesting. In the period between harvest and grinding, the fruits' enzymes are very active and increasingly degrade the endogenous oil, and therefore oil obtained after a longer wait is of lower quality, presenting higher acidity (oleic acid percentage).
In addition, if additional oxygen is allowed to interact with the olive paste during the extraction process, the acidity level will increase further. Sealed extraction methods are best to prevent the continued introduction of oxygen, as well as light to the oil.
After extraction is complete, in most cases the oil has a cloudy form, mainly due to the presence of minute amounts of water. This type of oil is called cloudy olive oil, or veiled olive oil.
It is common practice that olive oil, or more specifically cloudy olive oil, is stored in cool, stainless steel silos with a conical bottom that are pumped free of oxygen. This will ensure the complete precipitation and separation of the two phases and additionally facilate the final stage in olive production, filtration; it will also contribute in the integrity and stability of the oil.
Read more about this topic: Olive Oil Extraction
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