{"id":910,"date":"2020-04-27T11:30:37","date_gmt":"2020-04-27T09:30:37","guid":{"rendered":"https:\/\/www.enjoyevoo.eu\/a-great-culture-lies-behind-it\/oil-processing-the-present\/"},"modified":"2020-10-29T15:41:29","modified_gmt":"2020-10-29T14:41:29","slug":"oil-processing-the-present","status":"publish","type":"page","link":"https:\/\/www.eccerussia.eu\/en\/a-great-culture-lies-behind-it\/oil-processing-the-present\/","title":{"rendered":"The processing of olive oil: the present"},"content":{"rendered":"

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Even today harvesting is done by hand (stripping), with mechanical aids or with machines (shakers). The olives fall into a net placed under the branches of the tree.<\/p>\n

Let’s take a look at the stages of olive processing:<\/p>\n

    \n
  • Once the leaves have been removed and the olives have been washed, they go to be pressed. The olives are crushed until a homogeneous paste is obtained. Pressing can be carried out in the traditional manner using a crusher mill (less and less common as they produced low quality oils), or with modern continuous cycle systems that use steel disc or hammer crushers.<\/li>\n
  • The next phase, called kneading, reduces the oil \/ water emulsion and promotes the blending of oil droplets.<\/li>\n
  • Extraction follows, in which the solid part of the paste is separated from the liquid part. This can be done using pressure in a traditional system, or using centrifuge as is the case in current continuous cycle systems.<\/li>\n
  • Finally, the oil is separated from the paste by means of a centrifugal separator. The oil must be stored in clean, odourless containers suitable for food, such as those made of stainless steel, at a temperature not exceeding 15\u00b0, or in dark glass containers to avoid it suffering alterations caused by oxidation.<\/li>\n<\/ul>\n<\/div><\/div><\/div><\/div><\/div><\/p>\n","protected":false},"excerpt":{"rendered":"","protected":false},"author":1,"featured_media":704,"parent":897,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"inline_featured_image":false,"footnotes":""},"_links":{"self":[{"href":"https:\/\/www.eccerussia.eu\/en\/wp-json\/wp\/v2\/pages\/910"}],"collection":[{"href":"https:\/\/www.eccerussia.eu\/en\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/www.eccerussia.eu\/en\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/www.eccerussia.eu\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.eccerussia.eu\/en\/wp-json\/wp\/v2\/comments?post=910"}],"version-history":[{"count":3,"href":"https:\/\/www.eccerussia.eu\/en\/wp-json\/wp\/v2\/pages\/910\/revisions"}],"predecessor-version":[{"id":3707,"href":"https:\/\/www.eccerussia.eu\/en\/wp-json\/wp\/v2\/pages\/910\/revisions\/3707"}],"up":[{"embeddable":true,"href":"https:\/\/www.eccerussia.eu\/en\/wp-json\/wp\/v2\/pages\/897"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.eccerussia.eu\/en\/wp-json\/"}],"wp:attachment":[{"href":"https:\/\/www.eccerussia.eu\/en\/wp-json\/wp\/v2\/media?parent=910"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}