The below article is nonsense as the unilateral view is only looking at heat stability. If we were all guided by this we would all be frying with lard! The health issues associated to higher saturated fatty acid oils like palm and the reduced number of minor components due to refining should be part of…
Tag: Olive Oil
Slick Extra Virgin» Interesting research results but don’t believe everything you read about olive oil
Olive fruit cultivar Arbequina was sampled every 15 days for 6 months from 6 trees at the perimeters of one conventional and one organic grove. With the exception of when the olives were totally black, the total polyphenols and the ability to act as antioxidants was the same or higher at all ripening stages in…
GROWING OLIVES: Research confirms importance of right Olive Oil Storage
When it comes to oil storage you need to consider the impacts on quality in relation to the proposed storage to be used. This article is about some of the latest research as funded by RIRDC to determine the best storage for your oil. Remember just because a manufacturer states the container(s) are food-grade doesn’t…
How Heat, Light and Oxygen Harm Extra Virgin Olive Oil
The bottom line in The Effect of Storage Conditions on Extra Virgin Olive Oil Quality (PDF) is that olive oil should be stored at cool temperatures, away from light and without exposure to oxygen. “Not just in the short term, but throughout the life of the oil, which includes during the transport, storage and marketing…
Understanding Processing Aids for use in Olive Oil Production
In this article, I refer many times to Commercial Growers as I receive many queries from Small to Medium growers and processors who often wonder how the larger companies can achieve accelerated & consistent results. Below are some tips to help improve the qualitative and quantitative results of olive oil processing. Nowadays, it is common…
Talc: Why Talc in Olive Oil Production?
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…
Power requirements for an Olive Oil Extraction machine
Have you assessed the power requirements of the olive oil machinery you are considering? Do you have single or three phase power? The answers to these questions can be relatively straightforward or difficult and/or costly. Here we look to find a solution to power your machine. Typically, we start with your Electrician or Energy Power…
NZ33095 a powerful new enzyme to boost olive oil quality
Pectinex Ultra Olio (formerly NZ33095) has been through various trials in the past seasons. It has been noted NZ33095 by Novozymes is the most powerful enzyme and very useful for early season fruit for the purpose of pectin degradation. It has been estimated that the current industrial efficiency of the Australian olive oil industry ranges…
Top Australian Producers success with blending olive oils
Fellow producers share their experiences on how they define what they think attributes to a great blended oil: Pukara Estate, NSW Pukara Estate, in the Upper Hunter Valley, has always blended its popular “Premium” extra virgin olive oil. Director, Bruce Eglington, said “Single-varietal oils can be interesting but we are looking for consistency in our…
Olive Oil vs Coconut Oil… who wins out for heart health?
Fads, the latest is Coconut oil. Seems that you walk into any health food shop and it is available. The shop assistant will tell you a plethora of information. However, lots of times I’ve discussed the topic there are many points brought up about Coconut oil which I feel are incorrect. When you search for…
Olive Oil Processing Machines incorporating the 3+ System by Oliomio
How vacuum olive oil processing came about? How has the olive oil extraction process changed in recent years? “Extra Virgin olive oil is the art of those who produce it, the system helps the artist”. – Giorgio Mori We arrived at the year 2010 and realised that in recent years the method of production of…
10 ways to save on packaging costs for olive oil (Smart tips for Producers)
Review what you are currently paying for olive oil packaging. If you are paying more than $0.60 per 500mL bottle or more than $3.00 for a 4L tin, then you are probably paying too much for packaging. Yesterday, I was speaking with a Grower south of Melbourne who reported they were paying well over $1.50…
Amanda Bailey on Olives by The Olive Centre 