OLIVE OIL

GURPREET KAUR L-2010-A-23-D

Introduction

The olive tree is native to the Mediterranean basin First cultivation took place on the island of Crete. The tree is extremely hardy and its lifespan can be measured in centuries. Its wide and deep root system ensures its survival without additional watering. It thrives close to the sea. Its fruit matures in the late autumn or winter.

PRODUCTION AND CONSUMPTION

Three countries are the major olive oil producers in the world. First is Spain, second is Italy and third is Greece, producing more than 75% of the world production. Australian producers only make premium oils Australian olive oil is exported to Asia, Europe and the United States. In North America, Italian and Spanish olive oils are the best-known, and top-quality extra-virgin oils from Spain, Italy, and Greece are sold at

OLIVE OIL REGULATION AND ADULTERATION

The International Olive Council (IOC) is an intergovernmental organization based in Madrid, Spain, with 23 member states. It promotes olive oil around the world by tracking production, defining quality standards, and monitoring authenticity. More than 85% of the world's olives are grown in IOC member nations. The IOC officially governs 95% of international production. Major US brands continue to put imported from Italy on the front label in large letters and other origins on the back in very small print. These products are a mixture of olive oil from more than one nation and it is not clear what percentage of the olive oil is really of Italian origin. This practice makes it difficult for high quality, lower cost producers outside of Italy to enter the US market, and for genuine Italian producers to compete.

COMMERCIAL GRADES
Can be classified as: Virgin means the oil was produced by the use of physical means and no chemical treatment. Refined means that the oil has been chemically treated to neutralize strong tastes (characterized as defects) and neutralize the acid content (free fatty acids). Refined oil is commonly regarded as lower quality than virgin oil. Olive pomace oil means oil extracted from the pomace using solvents, mostly hexane, and by heat. Quantitative analysis can determine the oil's acidity, defined as the percent, measured by weight, of free oleic acid it contains. This is a measure of the oil's chemical degradation.

TYPES OF OLIVE OILS

Extra-virgin olive oil comes from virgin oil production only, contains no more than 0.8% acidity, and is judged to have a superior taste. Virgin olive oil comes from virgin oil production only, has an acidity less than 2%, and is judged to have a good taste. Pure olive oil. Oils labeled as Pure olive oil or Olive oil are usually a blend of refined and virgin production oil. Olive oil is a blend of virgin and refined production oil, of no more than 1.5% acidity. It commonly lacks a strong flavor.

Olive pomace oil is refined pomace olive oil often blended with some virgin oil. It is fit for consumption, but may not be described simply as olive oil. It has a more neutral flavor than pure or virgin olive oil. Lampante oil is olive oil not suitable as food and is mostly used in the industrial market. Refined olive oil is the olive oil obtained from virgin olive oils by refining methods that do not lead to alterations in the initial glyceridic structure. It has 0.3% free acidity, expressed as oleic acid.

OLIVE OIL EXTRACTION

TRADITIONAL METHOD: OLIVE PRESS

An olive press applies pressure to olive paste to separate the liquid oil and vegetation water from the solid material. First the olives are ground into an olive paste using large millstones. The olive paste generally stays under the stones for 30 to 40 minutes. After grinding, the paste is spread on fiber disks, which are stacked on top of each other, then placed into the press. These disks are then put on a hydraulic piston, forming a pile. Pressure is applied on the disks, thus compacting the solid phase of the olive paste and percolating the liquid phases (oil and vegetation water). The liquids are then separated either by decantation or by faster vertical centrifuge

Advantages and Disadvantages

Advantages Better grinding of the olives, reducing the release of oil oxidation enzymes Reduced added water, minimizing the washing of polyphenols Pomace with a low content of water easier to manage Disadvantages Difficult cleaning Non-continuous process with waiting periods thus exposing the olive paste to the action of oxygen and light. Requires more manual labour Longer time period from harvest to pressing

MODERN METHOD: DECANTER CENTRIFUGATION

The olives are crushed to a fine past by a hammer crusher, disc crusher, depitting machine or knife crusher. This paste is malaxed for 30 to 60 minutes in order to allow the small olive droplets to agglomerate. The aromas are created through the action of fruit enzymes. Afterwards the paste is pumped in to an industrial decanter where the phases will be separated. The decanter is a large capacity horizontal centrifuge rotating approximately 3000 rpm, the high centrifugal force created allows the phases to be readily separated according to their different densities (solids > vegetation water > oil). Inside the decanter's rotating conical drum there is a coil

The separated oil and vegetation water are then rerun through a vertical centrifuge, working around 6000 rpm that will separate the small quantity of vegetation water still contained in oil and vice versa.

Advantages and Disadvantages

Advantages

Compact machinery - one decanter can take the place of several presses Continuous and automated

Limited labor required

Highest percent of oil extraction Vegetable water disposal less of a problem

Disadvantages

Expensive
More technical labor required High energy consumption Pomace may end up moist Greater amount of vegetable water to be disposed of Reduced antioxidants due to added water

SINOLEA

Introduced in 1972 Rows of metal discs or plates are dipped into the paste and the oil preferentially wets and sticks to the metal and is removed with scrapers in a continuous process. Its based on the different surface tension of the vegetation water and the oil, these different physical behaviors allow the olive oil to adhere to a steel plaque while the other two phases stay behind. This process is not completely efficient leaving a large quantity of oil still in the paste, so the remaining paste has to be processed by the

Advantages and disadvantages

Advantages Higher polyphenol content of oil Low temperature method Automated Low labor Oil/water separation step is not needed Low energy requirement Disadvantages Often must be combined with one of the above methods in order to maximize oil extraction which requires more space and labor. Large surface areas can lead to rapid oxidation of the olive product Sale of future machines currently outlawed in the European Union due to difficulty in cleaning large surface areas

Fat composition
Saturated fats
Palmitic acid: 7.520.0% Stearic acid: 0.55.0% Arachidic acid: <0.6% Behenic acid: <0.3% Myristic acid: <0.05% Lignoceric acid: <0.2%

Unsaturated fats Monounsaturated fats

yes
Oleic acid: 55.083.0% Palmitoleic acid: 0.33.5% Linoleic acid: 3.521.0 % -Linolenic acid: <1.0%

Polyunsaturated fats

Physicochemical Properties
Food energy per 100g Melting point Boiling point Smoke point Specific gravity at 20 C Viscosity at 20 C Refractive index
3,700 kJ (880 kcal)

6 C (21.2 F)
300 C (572 F) 190 C (374 F) (virgin) 210 C (410 F)(refined) 0.91500.9180 (@ 15.5 C) 84 cP 1.46771.4705 (virgin and refined) 1.46801.4707 (pomace) 7594 (virgin and refined) 7592 (pomace) maximum: 6.6 (refined and pomace) 0.6 (extra-virgin) 184196 (virgin and refined) 182193 (pomace) 20 (virgin) 10 (refined and pomace)

Iodine value
Acid value Saponification value Peroxide value

Nutritional value per 100 g (3.5 oz)

Energy Carbohydrates 3,701 kJ (885 kcal) 0g

Fat saturated
Monounsaturated polyunsaturated omega-3 fat omega-6 fat Protein Vitamin E

100 g 14 g
73 g 11 g <1.5 g 3.521 g 0g 14 mg (93%)

Vitamin K

62 g (59%)

Nutrition and health effects

Olive oil contains a wide variety of valuable antioxidants that are not found in other oils. Hydroxytyrosol is the main antioxidant compound in olives. 1) Olive oil reduces the of risk of cardiovascular diseases 2) beneficial effect on ulcers and gastritis 3) Olive oil helps to reduce blood pressure 4) Olive oil eases or prevents diabetes 5) Olive oil lessens the severity of asthma or arthritis 6) Olive oil can possibly help in the prevention of colon cancer 7) Olive oil moisturizes skin and slower aging process

Uses
Skin care

Extra virgin olive oil is used for moisturizing the skin, especially when used in the oil cleansing method (OCM). OCM is a method of cleansing and moisturizing the face with a mixture of extra virgin olive oil, castor oil (or another suitable carrier oil) and a select blend of essential oils. Acts as a natural, deep penetration moisturizer, regenerating skin cells and softening the tissue. Used by some to reduce ear wax buildup. Widely used in cosmetics, soaps and are immensely beneficial in adding smoothness and softness to dry scaly skins especially during winter seasons.

Medicinal use Olive oil is unlikely to cause allergic reactions, and as such is used in preparations for lipophilic drug ingredients. It have demulcent properties, and mild laxative properties, acting as a stool softener. A potent blocker of intestinal contractions, and can be used to treat excessive Borborygmus. Oleocanthal from olive oil is a non-selective inhibitor of cyclooxygenase (COX) similar to classical NSAIDs like ibuprofen. It has been suggested that long-term consumption of small quantities of this compound from olive oil may be responsible in part for the low incidence of heart disease associated with a Mediterranean diet.

Culinary use

Olive oil is the main cooking oil in countries surrounding the Mediterranean Sea. Extra virgin olive oil is mostly used as a salad dressing and as an ingredient in salad dressings. It is also used with foods to be eaten cold. If uncompromised by heat, the flavor is stronger. It also can be used for sauting. When extra virgin olive oil is heated above 350 F (177 C), the unrefined particles within the oil are burned. This leads to deteriorated taste Refined olive oils are perfectly suited for deep frying foods and should be replaced after several uses. In time, oils deteriorate and become stale. One-year old oil may be still pleasant to the taste, but it is surely less fragrant than fresh oil. After the first year, olive oil should be used for cooking, not for foods to be eaten cold, like salads. Olive oil has more uses than as food; it also works as a natural and safe lubricant, such as lubricating the machinery that is used within the kitchen (grinders, blenders, cookware, etc.)

Rich source of omega-3 fatty acids

olive oil helps to build a more healthy balance between omega-6 fats and omega-3 fats. olive oil lowers total cholesterol and LDL levels in the blood. lower blood sugar levels and blood pressure. Olive oil contains the monounsaturated fatty acid oleic acid, antioxidants such as vitamin E and carotenoids, and oleuropein, a chemical that may help prevent the oxidation of LDL particles. A chemopreventive agent for peptic ulcer or gastric cancer Olive oil was also found to reduce oxidative damage to DNA and RNA, which may be a factor in preventing cancer. Have a short shelf life and are prone to becoming rancid from oxidation, which will produce toxic byproducts and a bitter taste. Protection of unsaturated oils from heat and light will delay spoilage.

CONSUMER POINT OF VIEW

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 The two worst enemies of olive oil are oxygen and light. Once an olive is harvested, it should be pressed within 24 hours. 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.

Thank YOU