COLD= WITHOUT TEMPERATURE & PRESSING OUT= PRESSURE
Pressure practice to the olive-fruit for the extraction of the juice without temperature.
1) COLD= WITHOUT TEMPERATURE.
The elaboration of the product should be done without adding any kind of heating or warm water. Any kind of heating, which i mentioned, when it outgrows the temperature of the product, then it is no longer called “cold”, for example the product has a temperature of 10 degrees Celsius and we change it to 15 degrees Celsius, this is not called “cold”. But if the product has a temperature of 10 degrees Celsius and we do not influence or change it, then this is called “cold”.
2) PRESSING OUT= PRESSURE.
The production of the juice from the fruit by using great pressure. ( Centrifugation has nothing to do with the phrase ” pressing out” ).
In order to have COLD PRESSING OUT of a product, there has to be done the extraction of the juice with pressure and without adding any temperature higher than the temperature of the product.
About the olive-fruit:
The olive-fruit, after the deprivation, and the washing is led to the spasticity machine ( and now the difficult part begins ).
1) Olive cutting.
a) Hammer mill. The multi-shafts that spasticity machines raise ( 3000+ per minute ) result in a kind of emulsion of the olive-oil ( altering of the olive-oil ). There has been proved that up to 1440 shafts cause minimum to zero damage to the olive-oil. Perfect grinding at 800-1000 shafts.
b) Millstones. A lot of fungi grow there.
c) Olive cutting in our own olive-oil factory. ( SEE HERE )
2) Mollification of olive-oil softness: blending, talc* and warm or hot water adding ( as a lot of people claim in order to soften and remove the olive-oil from the mash ) ( altering of the olive-oil ).
3) Liquid and solid separation:
a) Decanter centrifugation. For the core / olive-oil / liquid olive waste separation, hot water adding and excess shafts, a criminal combination which washes off and drifts to the waste all the nutritional polyphenols ( polyphenols are soluble in water ), and as a result not only the altering but also the destruction of the olive-oil.
b) Pressing out with little special tools. After the mollification the mash is spread on the special tools and then it is led to the pressing machine where the mash will be pressed mechanically or hydraulically, in order for the liquids to wash off ( better than centrifugation, but a lot of fungi grow ). Here, we have the criminal proceeding of hot water, too.
c) COLD PRESSING OUT out in our own olive-oil factory ( SEE HERE )
4). Olive-oil cleaning:
a) Centrifugal separator.
At the last stage, olive-oil cleaning from any residues, again here the cooperation of shafts and warm water ( polyphenols are soluble to water ), contribute to the crime against olive-oil.
If any polyphenols had survived Skylla’s and Charibdy’s teeth, of decanter, they will be washed off here. The separator works as a shaker too and it will give us an optically rich creamy and delicious, to look at, olive-oil. This appearance, of course, does not last for long ( an hour or hours ) and the olive-oil which we will get is just a fatty substance, and not olive-oil.
We transfer to a container all the liquid which we managed to get from the pressure which was exerted to the olive-fruit, we leave it there to “calm” and the separation is done. Olive-oil, due to less special weight, goes up and another special substance of olive-oil, due to heavier special weight, goes down.
c)separation in our own olive-oil factory. ( SEE HERE )
<<<<< WHY ??? >>>>>
“Cold pressing out of olive” And why don’t all the manufacturers use cold pressing out to extract olive-oil ?
Olive-oil of excellent quality is produced only by “small” manufacturers, or families mainly for personal or domestic use, who have special knowledge of olive-oil, such as:
The harvest time is very important for olive-oil.
The best olives should be chosen, not the ripe ones. Green olives produce olive-oil of especially low acidity, while ripe olives extract a product of higher acidity, but fruit cannot be harvested when they are very green, because olive-oil which comes of, is bitter.
Olives should be harvested with hands, so that they will not be harmed. They should be led to the olive-oil factory and be elaborated on the harvest day.
The leaves and branches should be removed, and next, washing with cold water.
Next, pressure without heating or adding warm water, and without the use of solvents.
With the pressure without heating or adding warm water,olive-oil is produced which we call ” extra virgin with cold pressing out “.
Olive-oil should remain without filters, because filters remove nutritional substances.
-Nutritional value of extra virgin olive-oil ( cold pressing out ).
Cold pressing out olive-oil distinguishes from its scent, its colour and its flavour. Its acidity is especially low, always below 0,3%.
It is rich in b-sitosterol, and in fatty acids, mainly omega-9 ( oleic acid ), omega-3 ( linolenic acid ), and omega-6 ( linoleic acid ). It contains antioxidant substances, such as : vitamin E ( tocopherol ), vitamin c, carotenoids ( b-carotene, xanthophyll ), phenols and polyphenols.
-Why don’t all the manufacturers use cold pressing out to extract olive-oil ?
With the method of cold pressing out, the result is the production of a higher quality product, as its purity has not been affected by heating or chemical substances. However, the high cost is the main reason this extract elaboration is not chosen, usually by the majority of manufacturers of olive-oil.
Due to great demand, there is a tendency to reduce the cost of production in time and money. That’s because the production is automated and the elaboration is done massively in big modern facilities with the aim of quantity and a low cost of quality.
Modern industries produce great amount of olive-oil in a low price, but at the same time the procedures which are chosen reduce the nutritional value of olive-oil.
-What does reduced cost mean, in the case of olive-oil ?
Reduced cost means that olives are probably grinded with other additives ( leaves, branches…).
Olives which have fallen on the ground, give a bad quality kind of olive-oil, and are mixed with good fruit.
They are saved in tanks of different kinds, some of which have very bad ventilation.
They are accumulated in huge piles, where they are left for days or even weeks and they develop fungi, mash and bacteria, and as a result, the produced olive-oil to be downgraded.
Durin centrifugation, water of high temperature is added in order to separate olive-oil. Polyphenols are soluble to water. Thus, they are washed off and removed, during the procedure.
Apart from the reduction of the nutritional value, the lack of the antioxidant action of polyphenols also means the reduced life expectancy of the product.
While olive-oil can be preserved for 2-3 years, the industrial product lasts only for a few months.
Moreover, elaborated olive-oil is filtered in order to be clear and to look clear. Real olive-oil is slightly turbid.
-The “trap” of extra virgin olive-oil of cold pressing out.
In fact, the product which many manufacturers claim to be of cold pressing out and extra virgin olive-oil and can be found in shops, does not look like olive-oil which was consumed by our ancestors.
And, not a few times, consumers end up receiving the product which they think they buy.
Unfortunately ordinary commercial methods of producing extra virgin olive-oil, include fruit pressing with temperature rising up to 100-150 degrees.
This kind of olive-oil is a product of lower quality, which has been elaborated in order for its acidity to be reduced ( 1% ) ,so it misleads the consumers by being called extra virgin olive-oil ( on the label )
Only the traditional methods of fruit pressing, produce olive-oil which is not heated. Thus, the nutritional values are not removed, which are considered essential for maintaining health.
Moreover, this kind of olive-oil has natural low acidity.
*talc= hydrate silicic magnesium
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