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Olive Oil
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To obtaine a quality oil, its fundamental to harvest the olives in the optimal moment of maturation, when most of olives are changing the colour (golden red), and there are scarcely green olives and other ones are entirely mature.
The ideal way to harvest is the "ordeño" (pulling the olive branchs to extract the olives), handmade or with a save hook. More important is not to damage the olive and transport it asap to the oilmill to prevent the damage of the fruit. Once gathered the olive in the field is transferred to the oil mill or mill where sifts.Later the fruits are washed with cold water to eliminate leaves, small branches and any strange body. After washings they pass to milling. To obtent olive oil of quality the olive must be processed in the 24 following hours to its collection. the milling of the olive consists of the crushing of the clear bone fruit without previous made by average mechanics. At the moment and in the extraction properly said, coexists three systems of obtaining of the olive oil: hydraulic presses (with tendency to disappear), the continuous system of three phases or exits and the one of two phases, ecological and without production of alpechín. To obtain a liter of oil of first extraction are needed, approximately, five kilos of olives . As much the traditional procedure of pressed, followed of movement, as the habitual one of centrifugalization, staying as remainders a watery liquid called alpechín and a called paste orujo. In these processings of the olive in the oil mill or mill, obtained oils according to the habitual methods before described and in suitable thermal conditions that do not produce alteration of oil , virgin oils are denominated and happen diverse controls to determine their quality. |
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