Today's Fun Fact from The Chemical Story of Olive Oil (CSOO)
Many of the fruity aromas of a delicious olive oil are not present in the original fruit but are developed enzymatically during the processing of the oil.
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| A 100 year old Stone Mill still in use in Belianes, Catalonia |
In
"Processing" Chapter 5 of CSOO,* we follow the olive into the olive mill where the magic happens. Olive fruit is offered up to the stone grinders, steel malaxers, or centrifugal separators in a series of steps designed to coax each of the plant cells to give up their precious stores of oil. One goal is to process the fruit mash as quickly as possible to separate out the multiple components
without allowing degradation to occur. Here is where the true artistry
happens and the mill operator acts on instincts and experience. Our
chemical story in this chapter features the development of the flavor
and aroma compounds that we enjoy so much in a high quality extra virgin
olive oil.
*You can pre-order The Chemical Story of Olive Oil now from The Royal Society of Chemistry.
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| Carefully adjusting the wash water in Crete |
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| Two horizontal separators in Crete |
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| A small press in Waikeke Island, New Zealand |
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| A modern site in Australia for processing on an industrial scale |
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