What is the core of fresh olive oil? It is of course olive fruits. Olive is harvested
in exorbitant amounts throughout the terrains of Spain. It is fitting that the
Department of Food Technology from Extremadura in Spain conducted a research on
the olive fruits and it came up with a great finding. The research was focused
on the effects of extra additives for extraction of olive before production of extra virgin olive oil. The research
found that extra water and talc powder which is added during malaxation stage
of fresh olive oil for sale
production reduces the overall yield and extractability of the natural olive oil. Malaxation is a
method by which more oil is extracted from the olive paste.
The study further suggested that, when olive
is harvested in the orchards there is a lot of water used. So this water in
imbued within the olive fruits. When there is further water added in the
extraction stage for olive oil for sale
an excess of water is formed. Thus the yield of oil goes down. But this is a
common mistake committed by both the harvesters and extractors. In the present
scenario there is often a scarcity of olive oil in the market. This scarcity
owes its source to the extraction process of extra virgin olive oil.
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