Manufacturing olive oil is a long and difficult process but if you follow these steps carefully you’ll produce good quality oil.
First the olives are harvested between September and December and collected in berealh the nets the trees. After that the leaves and stones are removed before crushing to remove impurities. Then the olives are crushed by using granite stones but this should be within 24 to 36 hours of picking for reducing acidity. Next the paste obtained is layered on mats by put under pressure from a screw or hydraulic press. Last step the liquid collected and put through a centrifugal separator to separate water and impurities from oil. So the oil made by hydraulic presses is expensive but the one separated by crunching or heating the olives is cheaper.
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