Olive oil processing


Olive oil, oily juice or juice extracted by cold pressing of olives, olive fruit, is golden or green, thick and fragrant aroma. The word oil derives from the Arabic az-zait name, which means "olive juice." Rich in oleic acid (monounsaturated) and poor in linoleic and linolenic acid (polyunsaturated), causes decreased levels of low density cholesterol (LDL) cholesterol or "bad" people who eat and increases cholesterol levels high density (HDL) cholesterol or "good." It has natural antioxidants for their content in a-tocopherol (vitamin E) and polyphenols, whose main component is the tyrosol. Its golden green color is due to chlorophyll and carotenoid pigments.

There are several dietary properties: it contributes to the regulation of blood glucose, lowers blood pressure, regulates the functioning of the circulatory system, improves the intestinal absorption of nutrients and stimulates bone growth, it is also a vehicle for absorption of fat-soluble vitamins (A, D, E, K). Olive oil has become the standard of the revitalized "Mediterranean diet": diet which is considered one of the most recommended. The mild climate and warm land surrounding the Mediterranean Sea provides a variety of basic products for a balanced diet: fruits, vegetables, legumes, oily fish, wine, especially red wine and olive oil, both crude and stews and fried foods


Olive oil is extracted from the olive (Olea Europea). The composition of the olive fruits at harvest is very variable, depending on the variety of olives, soil, climate and culture. About olive contains, at the time of harvest

• Oil: 18-32%
• Water: 40-55%
• Seed and plant tissue: 23-35%

This First Phase is the most important because the olives must be collected as it reaches its maturity and not later because olive fruit can be deteriorated and oil quality will decrease. Then we briefly explain the different ways to harvest the olives.


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