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Olive oil extraction information


An olive mill and an olive press from the Byzantine period in Capernaum
Olive press in Jerash, Jordan (20th-century)
Frail (pressing basket), used in pressing the olive pulp

Olive oil extraction is the process of extracting the olive oil present in olive drupes. Olive oil is produced in the mesocarp cells, and stored in a particular type of vacuole called a lipo vacuole, i.e., every cell contains a tiny olive oil droplet. Olive oil extraction is the process of separating the oil from the other fruit contents (vegetative extract liquid and solid material). It is possible to attain this separation by physical means alone, i.e., oil and water do not mix, so they are relatively easy to separate. This contrasts with other oils that are extracted with chemical solvents, generally hexane.[1] The first operation when extracting olive oil is washing the olives, to reduce the presence of contaminants, especially soil which can create a particular flavor effect called "soil taste".

  1. ^ F. D. Gunstone, Vegetable Oils in Food Technology: Composition, Properties, and Uses, 2002, CRC Press, 351 pages ISBN 0-8493-2816-0

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