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NEWS
Extraction And Classification Of Olive Oil
Time:Sat-11-21 hits:
Olive oil is divided into cold pressing method and chemical leaching method.
The cold pressing method is just like squeezing fruit juice in daily life, using an oil press to directly squeeze it out. The olive oil extracted by this method has the characteristics of pure natural high nutrition.
The chemical leaching method uses solvents to increase the direct contact area between olive pomace and chemical solvents to maximize the extraction. The olive oil squeezed in this way is not as good as cold pressed, but the oil yield is high.
Next is the classification of olive oil.
Olive oil is divided into virgin olive oil and refined olive oil.
Virgin olive oil, also known as natural olive oil, is the oil obtained directly from fresh olive fruits after mechanical cold pressing, filtration and other treatments to remove foreign matter. According to different acidity, it can be divided into three levels:
Extra virgin olive oil: It is the highest grade and highest quality olive oil, and it is a pure natural product. The taste is excellent, with a delicate and pleasant plant fragrance, and the acidity does not exceed 1%.
High-quality virgin olive oil: slightly higher acidity, but not more than 2%, pure and aromatic.
Ordinary virgin olive oil: good taste and flavor, acidity does not exceed 3.3%.
Refined olive oil refers to the olive oil obtained after refining virgin olive oil with an acidity of more than 3.3%, or "secondary oil". Refined olive oil can be divided into two levels.
Ordinary olive oil: Refined olive oil is mixed with a certain proportion of virgin olive oil to harmonize the taste and color. Its acidity is below 1.5% and it is transparent and light golden yellow.
Refined olive impurity oil: It is the olive oil that is extracted from the oil residue through the dissolution method and refined.
