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olive oil in the future

Where is this taking us?

'll be fine. I think, anyway. The trend to high-quality olive oil is continuing. Scientific findings in recent years have massively to more and higher-quality oil is produced in the mills. Even small farmers can press for a relatively small investment you specifically oil. This is made possible machines for oil production, which are also suitable for small yield.

The traditional oil mill to be crushed by the granite stones of the olive is one of the past soon. Today, the leaves and dirt cleaned olives in large stainless steel tanks using knives, Slices or sticks crushed and processed to a pulp. Possible in closed systems in the absence of oxygen.

is then kneaded the pulp in stainless steel tanks for the oil to come out. Here, too, is taken to ensure that no oxygen gets to the olive paste. The slurry would oxidize as a whole and lose its natural color and white-greenish brown. Substantial flavor and quality losses would follow.

The pressing of Olivenbreis is partly still stacked with press pads, between which the olive paste is spread, and the are then pressed together under high pressure. But this method is outdated and is (hopefully) also soon be history. The press pads offer because of its immense surface much room for oxidative, enzymatic, and even micro-bacterial processes that affect the quality of the oil negative. Since the early 70s of last century there were the so-called "three-phase decanter, which were separated by centrifuge at 3000 to 4000 revolutions and the addition of warm water-resistant, aqueous and oily components. Since the 90s, there is the two-phase decanter, which requires no addition of water and separates the pulp into an aqueous de-oiled oil and pulp.

the oil from the decanter is cloudy. The reason is that even cell water and cell components are located in the oil. The taste of this oil is already excellent. But only in the first few weeks. Then would the change in cell water and cell components, enzymes and sugar dissolved, the oil at a disadvantage. Unpleasant flavors - especially with rising temperatures - released. Therefore, the oil should be filtered immediately after pressing. This has no disadvantage in terms of quality, according to. On the contrary. The oil is balanced and tasty, and the fat-soluble substances, polyphenols and aroma are not affected by the filtering. Result is a durable (at least 12 months if stored correctly) and high-quality olive oil.

Meanwhile, prepare more and more large and small oil mills to the newer machines. In Spain and Greece. Many small farmers make their own oil "flog" and not to the large corporations but marketing it yourself, it will always be more and better extra-virgin olive oil. The flavors will increase. Provided

, the latest scientific findings are used in the future and the controls of olive oils, we are also the major bottlers correctly declared oils get - as a native and not more than Dal.

As we headed next.