• The residue sent to sansificio Through the use of organic solvents (hexane) of the residue is extracted small amounts of leachate oil after being adjusted and supplemented with% variable virgin or virgin. Obtaining oil-pomace oil. The product naturally has very poor nutritional and organoleptic qualities. Instead we define olive oil that product which is obtained from kerosene (extracted in the mill, ground and added with% variable virgin or virgin). It too will have lower nutritional values well dell'extravergine E content of basic elements Very low. • The new frontiers for the recovery of waste mills
• The Sensory analysis and qualitative
• Definition of extra virgin olive oil
It defines Extra Virgin Olive oil obtained from the first pressing of olives by mechanical means,
so without using processes or chemicals, in conditions that do not cause deterioration of the oil and free acidity, expressed as oleic acid, is not more than 0.8%.
Only fresh olives, quality first, picked and pressed, which have not undergone treatment other than washing, separation from twigs and leaves, centrifugation and filtration.
• The oil tasting and the Panel Test
The taste of the oil phase requires a good concentration taking into account factors contaminated to be avoided, such as the use of perfumes or the flavor of the smoke of a cigarette. In fact, our taste buds and smell are very susceptible and in the case of tasting the oil could make it difficult or distort the analysis.
The taste for organizational needs is usually done in plastic cups, but the European regulation involves the use of a standard glass which has identical characteristics in the world. The panel test also have small stoves to facilitate the heating of the oil to a temperature of about 28 degrees.
The Panel test has the task of making official the oil tasting. In fact, this committee made up of 8-10 members evaluates the characteristics of the oil in question and found flaws in it and / or pregi.Avremo following the analysis of taste and smell
• The olfactory analysis
Let the oil to be evaluated (about 20 ml) in a short glass and start to warm up for a few seconds. So we bring to the glass nose and breathe deeply for a few times. The olfactory impulses are easily perceptible.
We call this "smell" the fruity oil. In the scale of assessment may vary from light, medium or heavy, green or ripe.
We must not dwell only on the merits, but also on possible defects difetti.I oil are various and can recognize them we must be prepared on a "buffer" in order to understand and classify defect which presents our oil.
• Here are some flaws:
Muddy sediment: characteristic flavor of oil from piled olives or preserved in conditions which have undergone an advanced anaerobic fermentation or oil that has remained in contact with sludge settling, which have also undergone a process of anaerobic fermentation, in underground tanks and vats.
Mold-humidity: characteristic flavor of oil from olives in which large numbers of fungi and yeasts have developed to be storage for several days in humid conditions.
Winey-vinegary / acid-sour: characteristic flavor of certain oils reminiscent of wine or vinegar. It is mainly due to a process of aerobic fermentation of the olives or of the remains of the olive paste in fiscoli not washed properly, which leads to the formation of acetic acid, ethyl acetate and ethanol.
Metallic: flavor reminiscent of metal. It is characteristic of oil that has been in prolonged contact with metal surfaces during crushing, mixing, pressing or storage.
Rancid: flavor of oil that has undergone an intense process of oxidation.
Heated or burnt: characteristic flavor caused by excessive and / or prolonged heating during processing, particularly when the thermo-mixing of the paste in unsuitable conditions.
Hay-wood: characteristic flavor of certain oils from dry olives.
Rough: mouthfeel / thick pasty produced by certain oils.
Greasy: flavor reminiscent of diesel, grease or mineral oil.
Vegetable water: flavor acquired by oil through prolonged contact with the vegetable water that have undergone a process of fermentation.
Brine: flavor of oil from olives preserved in brine.
Esparto: characteristic flavor of oil obtained from olives pressed in new esparto mats. It may be different if the mats are made of green esparto or dried esparto.
Earthy: flavor of oil from olives collected with earth or mud on them and not washed.
Grubby: flavor of oil from olives heavily attacked by grubs of the olive fly (Bactrocera oleae).
Cucumber: characteristic flavor of oil that has undergone a conditioning airtight too long, particularly in cans, which is attributed to the formation of 2-6 nonadienal.
Wet wood: characteristic flavor of oil extracted from olives damaged by frost while on the tree.
REGULATION (EC) No 640/2008 THE COMMISSION of 4 July 2008 amending Regulation (EEC) No. 2568/91 on the characteristics of olive oil and olive-pomace oils and the methods of analysis related
•The analysis of taste
Now the glass is brought into contact of our lips to take a small quantity.
The oil must flow on our language in order to perceive the bitterness up to get it close to the throat.
At this stage we have to perform the "stripping", closing the teeth and sucking air in order to hit all the taste buds in the mouth. Done what we can swallow or expel the oil.
Usually between a tasting and the oral cavity is cleaned with water or a small piece of green apple.
In the phase of taste can perceive and acknowledge the defects already identified by smell.
Incorrect use of the term "acid" can be given by the positive feelings of bitterness and pungency. In fact, the acidity of the oil is not perceptible to the level of taste.
• The bitter and spicy.
The extra virgin olive oil is the emblem of the Mediterranean Diet whose benefits in terms of prevention, are known to all from time. Its origins are ancient.
Olive cultivation dates back to at least 6000 years ago, E 'a condiment appreciated all over the world and its genuineness enriches the importance: it is produced by simple cold pressing of the olive fruit, without processing based emulsions, solvents or other chemicals.
And 'recommended in childhood for his acid composition that makes it very close to breast milk; in that of the elderly for its mild laxative action; in that of the young, providing a valuable supplement of energy and calories. It is an important food for our body, because it is a valuable source of triglycerides, which need to assimilate a certain ration every day. One gram of olive oil contains about 9.5 calories, ie 40-60 grams of oil per day provide about 400-600 calories, compared to 2,000-3,000 necessary daily.
An important source of energy for high quality, able to increase 400 times defenses immunitarie.L'olio extra virgin olive oil is rich in vitamin E, a powerful antioxidant that fights free radicals, primarily responsible for the aging of cells.
Protects against cardiovascular diseases and has a beneficial effect in the development of the nervous system; defends against some types of cancer, especially breast, stomach, colorectal and prostate cancer, but also of the oral cavity, pharynx and esophagus.
And 'the most digestible and healthier between fat and is effective throughout the gastrointestinal system, protecting the mucous membranes. It also has a salutary effect on our locomotor apparatus: it fights osteoporosis and is an ally therapeutic nell'artrosi.Infine preserves from various inflammatory skin and is particularly suitable for gravidanza.Fonte: Italian League against cancer and leukemia
• NAMES OF ORIGIN AND THE CONSORTIUM OF PROTECTION
D.O.P. TERRE DI SIENA e I.G.P. TOSCANO
Maximum safety for the end consumer can have with the Consortium, in the case of the province of Siena we Consorzio Toscano PGI (Protected Geographical Indication) and the smallest Consortium DOP Terre di Siena Protected Designation of Origin).
Both consortia have the responsibility to protect and promote the brands represented. In fact, following a precise specification, and registered in the European Union and to the Minister of Agriculture, set of chemical parameters and olfactory on oil to above which the oil can not be packaged with the terms PDO or PGI.
The certification of the oil is up to the external organs appointed and controlled by the Ministry. Also require the indication of the year of production of the oil and the application of an adhesive strip on the neck of the bottle indicating a serial number for the Traceability and the guarantee of the product.
Those consortia carry certification from the olive grove to the bottle passing inside the crusher and monitoring producers and packers. In addition to the control in the field the oil extracted from the mill is taken by the inspectors and then you do the chemical analysis and organoleptic.
The logos that highlight such products are deposited and identical throughout Europe and must be of a size readable label. E 'obligation to enter the date of production and the olive harvest.
• Disciplinary D.O.P. Terre di Siena
L 'oil "Terre di Siena", the time of bottling must meet the following analytical and organoleptic:
Color: from green to yellow with chromatic variations in time.
Smell: fruity. Taste: with notes of bitter and spicy.
Acidity max: 0.50% (expressed as oleic acid).
Peroxides: max value 12.
Values of K 232: 2.20 max.
Values of K 270: 0.20 max.
Total polyphenols: equal to or greater than 100 ppm
Oleic acid content: greater than 72%.
Panel Test: equal to or greater than 7.
• Disciplinary IGP TOSCANO
- Odor: fruity accompanied by hints of almonds, artichokes, other ripe fruit, green leaf;
- Taste: fruity marked;
- Panel test score: levels allowed by law;
- Total maximum acidity expressed as oleic acid, by weight, not exceeding 0.6 grams per 100 grams of oil;