Olive oil production line
The International Olive Oil Association divides olive oil into two major categories, namely Virgin Olive Oil (Virgin Olive Oil) and Refined Olive Oil (Lampante Olive Oil or Refined Olive Oil), with five levels.
Virgin olive oil, or original olive oil, is the oil obtained directly from fresh olive fruits after mechanical cold pressing, filtration and other treatments to remove foreign matter. According to different acidity, it can be divided into three levels:
Extra Virgin Olive Oil (Extra Virgin): It is a high-grade, high-quality olive oil. It is the original product with a light and pleasant plant fragrance, and the acidity does not exceed 1%.
High-quality virgin olive oil (Fine Virgin): slightly higher acidity, but not more than 2%, pure and aromatic.
Ordinary Virgin Olive Oil (Ordinary Virgin): The taste and flavor are acceptable, and the acidity does not exceed 3.3%.
Refined olive oil refers to the olive oil obtained after refining virgin olive oil with an acidity of more than 3.3%, or becomes "secondary oil". Refined olive oil can be divided into two levels:
Ordinary olive oil (Olive Oil): Refined olive oil is mixed with a certain proportion of virgin olive oil to harmonize the taste and color. Its acidity is below 1.5% and it is transparent and light golden yellow.
(Olive Pomace Oil) Refined Olive-Pomace Oil: It is the olive oil that is extracted from the oil residue through the dissolution method and refined.

How to make olive oil

　　To ensure quality, olive fruits must be processed within 24 hours after being picked. If it is left for too long, it may cause fermentation and affect the aroma and taste of the oil. Regardless of whether traditional or modern methods are used, the olive fruit is processed completely by mechanical or physical means, and the temperature is always kept below 30 degrees. Therefore, olive oil is the only oil that always maintains its original state among the existing edible oils.

　　 There are generally three methods for pressing olive oil. No matter which method is used, first, the whole fruit must be ground to make it a slurry composed of pits, meat, water and oil. Then proceed to separate the solid material from the oil juice. The oil juice part usually contains 20% oil and 80% water. Finally, the two liquids, water and pure oil, are separated. Each method can be performed separately, and the leaves can be combined.

　　1) Squeezing method

　　 This is a method that has been used since ancient times, and it is also the most traditional method. Generally, a stone mortar is used to grind the olive fruit into a paste, and then spread it out on a round mat. The electrons need to be spread out, and the oil is pressed from the top. Starting from low pressure, and finally applying pressure of 250~450kg/cm², the squeezed juice is mixed with the juice and water of the olive fruit. This kind of juice is squeezed hydraulically and then settles quietly, or the oil is separated by a centrifuge.

　　 2) Centrifugal separation method

This method has been popular for several years and gradually replaced the squeezing method. The olive fruit is crushed by a high-speed crusher, then stirred with a mixer, and then the olive paste is put into a separator that declares war to separate the oil and water mixture. . Finally, the liquid is put into another separator to separate the oil.

　　3) Filtration method

　　 This is a method that is not often used alone. It uses steel plates and uses a method that has a difference in surface tension between oil and water to extract high-quality oil. Because of its low oil absorption, it is generally not used alone. It is used in conjunction with the above two methods. First, the olive fruits are mashed into a paste, and then the steel plate is inserted into it. When the steel plate is pulled out, oil will be attached to the surface of the steel plate, and then the oil is collected. The above methods completely use machines or physical means, do not use any chemicals, and keep the temperature below 30°C.

　　The characteristics of olive oil

　　 is dark green, rich in vitamins, minerals, protein, essential fatty acids, especially ALA (AlphaLinolenic Acid). Suitable for making ointments, suppositories, soaking oils, etc. Application: rheumatism, hair care, and cosmetics; can calm and care for hair. It is helpful for inflamed and pink skin. Traditionally, it was used to make weight loss oil in the past. It is rich in unsaturated fatty acids and vitamin E, which can be absorbed by the skin to nourish and nourish the skin, make the skin smooth and elastic, promote blood circulation and skin metabolism, help lose weight, reduce wrinkles, and delay aging.

　　 I believe you already have a general understanding of olive oil production methods! The olive oil extraction methods are generally divided into the three described above, but no matter which method you use, you must pay attention to some details to ensure the quality of olive oil. You can consume more olive oil in your daily life, which will help our health.