EXTRACTION OF OLIVE OIL - batch process -

Olive oil extraction is the process of extracting the oil present in olive drupes, known as olive oil. Olive oil is produced in the mesocarp cells, and stored in a particular type of vacuole called a lipo vacuole, every cell contains a tiny olive oil droplet. Olive oil extraction is the process of separating the oil from the other fruit contents (vegetative extract liquid and solid material). It is possible to attain this separation by physical means alone,  oil and water do not mix, so they are relatively easy to separate. This contrasts with other oils that are extracted with chemical solvents, generally hexane.The first operation when extracting olive oil is washing the olives, to reduce the presence of contaminants, especially soil which can create a particular flavor defect called "soil taste".

Before the actual extraction , olives must be prepared , it is the object of preliminary operations . There are transactions that take place between harvest and milling originally produced by the oil mill.

Sort

It consists of a cleaning olives to separate the soil, twigs and leaves.

wash

It is by immersion olives in a pan of water or, in modern facilities, in ad - hoc washers that hold the water forced movement to improve the outcome of the operation. For a quality oil , it is important at this stage that the water used is clean by frequently renewing . At the end of the operation , olives undergo 

draining.

the grinding

olives are comminuted in an olive pulp with large wheels oil mill . The olive paste generally stays under the stones for 30-40 minutes.

After milling , the olive paste is spread on fiber discs ,

avantages :

little water added , thereby minimizing the scrubbing of polyphenols

Pomace oil with low water content easier to manage

disadvantages:

Difficult to clean

Non-continuous process with periods of waiting exposes the olive paste to oxygen and light

Requires more manual work.