Olive Oil, The healthy choice.
Olive oil is a healthy choice over other fats such as butter, palm and coconut oils because olive oil is a monounsaturated fat that does not increase levels of cholesterol and triglycerides.
Dr. Sears Imported Extra Virgin Olive Oil
Dr. Sears Extra Virgin Olive Oil is an exquisite tasting imported oil from select regions of Umbria and Sicily, Italy. The environmental conditions, weather, exposure to the sun and nature of the soil in these regions contribute to the high quality of these local, organically grown olives.
But thereÂ’s more to this olive oil than an exquisite flavor alone. Dr. Sears rigid controls and special processing techniques preserve the quality and antioxidant properties of this very special olive oil.
Dr. Sears Extra Virgin Olive Oil is incredibly rich in antioxidants including squalene and polyphenols (such as tyrosol, hydroxytyrosol and oleuropein). These compounds are powerful antioxidants.
Antioxidants are important to your health because they scavenge free radical molecules known to increase general cellular inflammation, which is the origin of affected health.
Whats in Dr. Sears Olive Oil and how does it work?
Antioxidants Fight Free Radicals
Free radicals are extremely reactive chemicals that can wreak havoc in the body. Scientific evidence suggests they are the cause of accelerated aging and many other health concerns. Antioxidants help deactivate free radials.
I have researched this topic and come up with some very interesting information.
Soil Quality & Processing Ensure Potency
The soil quality in the select regions of Umbria and Sicily, Italy ensure the maximum levels of antioxidants. These special olives are processed under the mildest possible conditions to prevent the oxidation of these powerful antioxidants and then packaged under nitrogen to preserve oil quality. The squalene and polyphenol content is certified by an independent laboratory.
Finest Quality and Flavor
Extra Virgin is the finest grade of olive oil and only given to oil from the first pressing. Dr. Sears Extra Virgin Olive Oil is pressed from the finest cultivars organically grown for an extraordinary flavor that is fruity and well rounded. It contains NO pesticides
Olive Oil - Information.
Olive Oil extraction is the process of extracting the oil present in the olive [[drupe]]s for food use.
The oil is produced in the [[mesocarp]] [[plant cell|cells]] and them stored in a particular type of [[vacuole]] called lipovacuole, i.e. every cell contain a tiny olive oil droplet. [[Olive oil]] extraction is about getting them all together and separating the [[oil]] from the other fruit contents (vegetation water and solid material). This separation is attained only by physical means, i.e. oil and water don’t mix so theyre relatively easy to separate; opposed to standard food [[Vegetableoil| oils]] that are extracted throw the use of a chemical [[solvent]] (generally [[hexane]]).
The first operation when extraction olive oil is washing the olives, in order to reduce the presence of contaminants, especially soil which can originate a particular flavour defect called “soil taste”.
Traditional Method – Olive Press
The Olive Press has been in use since Roman times, it works by applying pressure to the olive paste does separating the liquids (oil and vegetation water) from the solid material. The two liquids are them separated by standard [[decantation]].
This method is the most widely used in the world, and if adequate precautions are taken it’s still a valid way of producing high quality olive oil.
First the olives are grind in to an olive paste, for this end large grindstones are used. The olive paste generally stays under the stones for 30 – 40 min, this has three objectives:
guarantee that the olives are well grind
malaxe (i.e. remix continuously) the olive paste allowing the small olive droplets to join
allow the fruit [[enzymes]] to work producing some of the oil aromas
In some olive oil mills a modern crushing grind in conjunction with a traditional press, but this is a rare occurrence.
The olive paste is then spread in fibber disks to go to the press. Traditionally the disks where made of hemp or coconut fibber, but nowadays they’re made of synthetic, easier to clean, fibbers.
These disks are them put on a hydraulic piston, forming a pile. Pressure is applied on the disks, does compacting the solid phase of the olive paste and percolating the liquid phases (oil and vegetation water). The applied hydraulic pressure can go to 400 [[Atmosphere (unit) | atm]].
To facilitate separation of the liquid phases water is made to rundown the pile increasing the speed percolation.
The liquids are them separated either by a standard process of decantation or by the means of a faster vertical [[centrifuge]].
The traditional method is a valid form of producing high quality olive oil, if after each extraction the disks are properly cleaned from the remains of paste; if not these will go in fermentation producing of flavours (called defects) that will contaminate the subsequently produced olive oil.
A similar problem can affect the grindstones, that in order to assure perfect quality, also require cleaning after each usage.
Technical Aspects
Proper cleaning with the use of high quality olives will produce high quality oil.
The grinding work of the grindstones, when compared to the modern method, is more adequate because it grinds the drupes pulps while touching only slightly the nut and the skin. This reduces the release of the oil [[Rancidification|oxidation]] enzymes present in these organs.
When compared to the modern method the introduction of water is minimal, does reducing the washing of the [[polyphenols]].
The exhausted paste, called [[Pomace]], has a low content of water making it an easier residue to manage.
Advantages
Better grinding of the olives, reducing the release of oil [[Rancidification|oxidation]] enzymes
Reduced added water, does minimizing the washing of [[polyphenols]]
Pomace with a low content of water easier to manage
Disadvantages
Difficult cleaning
Uncontinuous process introducing waiting periods does exposing the olive paste to the action of [[oxygen]]
Requires a more hand labour
Modern Method
The modern method of olive oil extraction uses an industrial decanter in order to by [[centrifugation]] separate all the phases.
In this method the olives are crushed by the use of a rotating mechanical mill, that grinds the olives in to a fine paste.
This paste is them malaxed for 30 to 40 min in order allow the small olive droplets to agglomerate. The aromas are created in these two steps throw action of fruit enzymes.
Afterwards the paste is pumped in to an industrial decanter where the phases will be separated. To facilitate the extraction process with the paste there is added a certain quantity of water.
The decanter is a large capacity horizontal [[centrifuge]] rotating around 3000 [[revolutionsperminute| rpm]], the high [[centrifugal force]] does created allows the phases to be readily separated according to their different densities (solids > vegetation water > oil). Inside the decanters rotating conical drum there is a coil that rotates a few rpm slower, pushing the solid materials out of the system.
The separated oil and vegetation water are them rerun trough a vertical centrifuge, working around 6000 [[revolutionsperminute|rpm]] that will separate the small quantity of vegetation water still contained in oil and vice versa.
Sinolea
This is the most recent method to extract oil from the olives, it’s based on the different [[Surfacetension| surface tension]] of the vegetation water and the oil, these different physical behaviour allow the olive oil to adhere to a steel plaque while the other two phases stay behind.
Sinolea works by continuously introducing several hundreds of steel plaques in to the paste does extracting the olive oil. 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 standard modern method (Industrial Decanter).
The main advantage of this method is the high quality of the oil produced. By reducing the contact of the paste with water the losses of prised aromas and [[polyphenol]]s are minimized. Several high quality oils are marketed has “Sinolea Extracted”
This method is a patent of the [http://www.rapanelli.com/ Rapanelli] company.
First Cold Pressed – Cold Extraction
Several oil are marketed has first cold pressed or cold extraction, this is a denomination describing the temperature at which the oil was obtained.
First Cold Pressed refers to oils obtained with the Traditional method, wile Cold Extraction refers to oils obtained by the Modern or Sinolea method.
In the [[EU]] these designations are regulated by article 5 of [http://europa.eu.int/smartapi/cgi/sgadoc'smartapi!celexapi!prod!CELEXnumdoc&lgEN&numdoc32002R1019&modelguichett Regulation 1019 of 2002]. This article states that in order to use these designations the olive oil bottler must prove that the temperature of Malaxation and Extraction was under 27ºC (80ºF).
For olive oil bottled outside EU countries this regulation does not apply, and therefore the consumer has no assurance that these statements are true.
The temperature of malaxation and extraction is crucial because it has an important effect on olive oil quality. When high temperatures are applied the more volatile aromas are lost and the rate of oil oxidation is increased, producing therefore lower quality oils.
The temperature is adjusted basically by controlling the temperature of the water added during these two steps. High temperatures are used to increase the quantity of olive oil obtained from the paste.
Consumer point of view
High quality olive oil can be obtained by all the methods if proper measures are taken. Olive oil quality is more dependent on the quality of the olives themselves and on the time they have to wait from harvesting to extraction, than on the extraction method itself.
Future Prospects
The future of olive extraction points to reducing the negative aspects of the present methods, decreasing the degradation oil produced by the extraction process in itself.
Reducing the oxidation by performing part of the process of malaxation and the extraction under a controlled [[nitrogen]] atmosphere
Extracting the nut of the olive before grinding, this will reduce the release of negative oxidative enzymes present in this organ, and the pomace doesn’t contain any wood residues making it possible to be used in animal feeding
Reducing the addition of water to minimize the washing of polyphenols.
Author, Sonja Radke
My passion: health for people and pets
http://www.mimfreedom.com