Talc: is a hydrated calcium magnesium silicate, a naturally occurring inert mineral product, which is milled to different microns. Talc is normally used when moisture contents are high in your olive fruit or maturation points are swaying towards overripe (i.e. later in the season). Talc helps aid in proper malaxation during these types of conditions. Talc…
Tag: coadjuvants
So what are enzymes and what are they responsible for?
FACT: Enzymes are responsible for the softening of the olive during maturation. FACT: Enzymes that are used in the extraction process are the same as in the fruit. Industrial Enzymes have been used for fruit juice production for many years. As Olive Oil is the fruit juice of the olive the same basic principles could…