Etiket Arşivleri: Olive Oil Processing

Olive Oil Processing

There are many factors which directly affect the quality of olive oil ;

• Acidification (FFA content of olive oil)

Variety, climate and degree of ripeness of the fruit.

Quality of olive fruits.

System of harvesting.

Storage of the fruit.

System of oil extraction.

Storage of oil.

• Rancidity

Variety, climate and degree of ripeness of the fruit.

Quality of olive fruits. (antioxidant content)

Storage of the fruit. (antioxidant content)

Storage of oil. (light, material of container, temperature, presence of impurities or metallic traces)

• Organoleptic

Variety, climate and degree of ripeness of the fruit.

Quality of olive fruits.

Storage of the fruit.

Storage of oil.

Olive Oil Processing

OLIVE OIL PROCESSING

Originating in Asia, the olive is one of the oldest crops known to mankind. It later spread through all the countries bordering Mediterranean Sea where 98% of the world’s olive trees are concentrated and over 90% of the world’s olives are produced.
The table below shows how the olive is distributed by country:

The composition of olive fruits depends on the stage of ripeness or maturity. In ripe fruit, the kernel makes up 2-3% of the total weight, the stone some 13-23%, the pulp (mesocarp) some 65-92% and skin 1-2%.