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How Oil is Extracted from Olives

How oil is extracted from olives?
About 30% of the pulp of the olive is oil, and when collecting the fruit we have to remove it, so we separate the rest of the olive oil, which is the part that interests us. There are two main ways to do it, and a third which is actually a second process of the other methods.

The most traditional method is the extraction under pressure, where the olives are placed in a press and by mechanical force oil is extracted. It's the best way to do it and best convert oil characteristics, but because of its complexity and low yield and rarely used, although in some parts still used this method.

The second method is a variation of this. Is the spin, and also uses only mechanical, but what is done is to crush the olives and by centrifugation to separate the different elements of this due to their different densities. It is most convenient to obtain an olive oil industrially high quality.

What is the difference between extra olive oil and extra virgin?

Virgin olive oils and extra virgin are obtained by the first two extraction methods, always refined mechanical and unused. The extra virgin is the highest quality, you should never exceed 0.8 º acidity("Don Anecio"  is  less of 0.3 ) , tasting notes qualified must be 6.5 or greater.A good olive oil plays the aromas and flavors of fresh olives. A wide range of oils with different characteristics depending on the variety of olives that come. As in the wine varieties are hundreds of oil. Olive oil is a living product. That shows the importance of caring for some details that help conserve their properties. It has the same enemy that wine: light, air and high temperatures that produce oxidation. Also over time becomes an obstacle to its quality. The light protection is achieved by placing in green bottles like " Don Anecio "which must be accompanied by appropriate labeling to indicate the year of harvest, which is guaranteed to be consumed fresh. The differences between the different types of olive oil are due to the time of processing. For example, virgin olive oil has the advantage of being 100% natural. This is a real fresh fruit juice, no added chemicals or preservatives.

The only difference between extra virgin and virgin, is that the latter is worse quality, but the difference is minimal. It allows an acidity level of up to 2 and the Qualified tasting notes in this case must be at least 5.5.

Finally we have the oil loses the name of a virgin, which we see as olive oil or sometimes just plain confuse the consumer to employ words like "pure olive oil." This oil is a blend of refined olive oil (maximum 97%) and virgin olive oil or extra virgin. It is the worst quality, and you just have to try it next to a  extra virgin oil and check that it tastes completely different, even the word chemistry comes to taste. A very good method is to look at labels and see where says "ingredients" because many times we can see that the oil that we are offering is mixed with refined oils.

I hope this little introduction to olive oils ,will be of great help when you comes to value in the supermarket different olive oils and should appreciate the exquisite quality  of Extra Virgin Olive Oil "Don Anecio", we know that once try it out will appreciate its full value and sophistication.