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Path Quality

Extra Virgin Olive Oil "PATH QUALITY '"


The olives is a significant step for the realization of a quality product, but not the only important factor. Before and after the pressing may in fact be put in place a number of useful devices to promote and preserve the creation of a quality product.

Silvia Dear

before pressing

• OLIVES
  - The Cultivar: represents the starting point for the differentiation of Oil. Knowing the characteristics of each variety allows us to adapt the subsequent phases of the product we want to achieve

- State of health: The olives must be healthy, free of chemical residues and harvested from the plant (before the fall to the ground).

- Harvest: depends on the cultivar, the area cultivation and the year. However, it appears unique start collecting from the earliest cultivar (in the order Leccino, Maurino, Moraiolo, Frantoio, correct it for the main Tuscan cultivars) when the drupes show skin partially or completely dark. It is recalled olives tend to be overripe provide a product low in aromatics and a low resistance to oxidation. During fruit ripening, emerging as the level of free acidity, total polyphenols decreased gradually. The olives provide the right degree of ripeness, however, a more harmonious and balanced oil, and high resistance to oxidation.

• CONSERVATION OF THE OLIVE
  
  - On Golf: The olives harvested in the field must be deposited in boxes low (20-30 cm) of plastic or wood, large windows and easily stackable.
  
  - In Firm: small boxes can also be used for storage in a company, or olives can be transferred into large perforated caissons (bins) available from the Social Frantoio, which ensure good ventilation during the stock in the mill.
  Olives in storage in the field, farm or during transport to the mill should not be stored in jute bags or plastic. Good aeration olives at this stage makes it possible to prevent the onset of fermentation and oxidation that adversely affect the oil quality. It 'also important not to spend a little longer than 2-3 days between harvesting and crushing.

After crushing

The Conservation of 'oil must be handled with care, an oil well preserved, in fact, can keep for a long time its organoleptic, chemical and physical properties.
to be stable over time, extra virgin olive oil should be preserved from the main sources of decay, such as light, heat and oxygen.

• container - Cleanliness is the first requirement to preserve and conserve oil. The container should then be easily cleaned and do not have unpleasant odors that may be absorbed by the oil.
  E 'therefore important to avoid washing the container with scented detergent or vinegar, to be preferred instead of hot water and rinse thoroughly. The oil has
  photolabile components must be kept away from light, even indirect, in dark containers.
  The cover must provide isolation from the air and the bottom for easy removal of solid residues which tend to settle with time (bottom tilted with valve).
• storage location - oil has the ability to absorb odors from the environment that surrounds it, so it is recommended to avoid strong odors which are characterized by
  (places of storage of fuel or chemicals, or with the presence of mold).
  The temperature is a critical parameter for the proper conservation of oil, this should range between 10 and 24 ° C, with optimum values \u200b\u200bfrom 14 to 18 ° C.
• The Filtration - The oil can be filtered within 15-20 days of production in order to remove the products from crude from waste wood or fruit. There are several possible levels of filtering associated with a greater clarity of the product. Not to be forgotten that the high purity can lead to an increased oxidation. Unfiltered oils must be subject to periodic removal of the fund.

OLIVES

• State health
• Harvest
• conservatives and Company

OIL

• Clean Place the container storage
• Local temperature of the storage

for "quality oil" means oil with a chemical-physical and organoleptic high, characterized by a long-term stability and by 'the absence of contaminants (pesticides, pesticides, etc. ..).

Hate Comments On Dhoni

TWO DAYS WITH Agecontrol

TWO DAYS WITH Agecontrol

The campaign now seems distant and olive 2004/2005, while the new olives grow on trees, the millers are still concerned with "maps" of previous year.

By Silvia Gentile

e'ormai Summer arrived and with it the new olives grow on trees. The olive 2004/2005 campaign now seems far away but maybe it is not 'really. While growers are still busy with the sale of an oil may be too abundant, there 'who still browse models F and records of campaign now olive ended six months ago.

are in fact being the usual checks carried out by Agecontrol, whose inspectors left Rome, perhaps reaching the millers' also troubled by the uncertainties related to the new CMO.

last week and also my mill 'was reached from inspection;
between controlled documents and not 'non-anything: directors, licenses, permits, invoices and shipping documents. Overall, it took two days for verification that fortunately ended without problems.

In fact in this case, the luck it 'very helpful, and the seriousness and professionalism of the experts becomes necessary. It is also necessary to support associations of expertise to protect and assist millers not only during the brief campaign of milling, but also in the bureaucratic onerous task assigned to them.
While we all wonder about what will happen in the next year and what new duties devolve upon the mills, we hope that the bureaucracy did not fall almost exclusively on the millers, but they are redistributed more evenly balanced among the various stakeholders of the industry.

Silvia Gentile

What Does Prolapse Look Like

Flush olive when and why '

Flush OLIVE OIL WHEN and WHY

Irrigation is an action growing nell'olivicoltura oil. To reduce costs we need to identify the critical stages of development of the olive in order to irrigate the plant at the right times and in the quantity required, no waste and maximizing results

Silvia Gentile

The Tuscan olive production is characterized by a high quality product but also from low yields per hectare. To increase their income companies must therefore aim at increased production and a simultaneous reduction of costs.

One of the main factors affecting the productivity of oil and water availability in the soil and, contrary to what one might expect, the benefits from procurement of water are of great interest in the central and northern parts of the center our country.

Studies to date show a clear increase in yield per hectare resulting from irrigation (about 30%), but have not yet clarified the causes and effects that this intervention has on the quantity and quality oil. The study of the physiology of the fruit is therefore particularly important to understand and take full advantage of the benefits by the contribution idrico.Dal botanical standpoint the olive is a drupe, and the tissues that compose it are the exocarp (peel), the mesocarp (pulp) el'endocarpo (stone). Of these, the mesocarp is the most important commercially, both because it is the edible part in olives from the table, both because it represents the area of \u200b\u200boil accumulation (95% oil is found within this tissue).

when the crop completes its development, the mesocarp is about 60% of the total wet weight of the olive.

The effects of irrigation on the development of the fruit, have been investigated in 2001 in an intensive olive grove located in the town of Bibbona (LI) consists of two main varieties of Tuscan Frantoio and Leccino bred " Monocaule open canopy. "During the test were made compared within each cultivars, plants irrigated with non-irrigated plants. The amount of water given to the irrigated plants was determined by calculating actual evapotranspiration (Penman-FAO equation Kc = 0.55), the sum of water transpired from the plant and evaporated from the soil. The water status of plants under test was determined periodically by measuring leaf water potential (ψw), which are used to determine the amount of water present in the tissues of plants.

During the test, we evaluated the effects of irrigation on fruit growth parameters (dry weight, fresh weight and volume), on cellular processes responsible for the increased the mesocarp (division and cell expansion) and accumulation of oil in the mesocarp. All data were then analyzed statistica.I results of these tests have found an effect of irrigation on both the final size of the fruit on the accumulation of oil.

fruits belonging to the irrigated plants showed, in both cultivars, a greater fresh weight, dry weight, volume and surface area, measured in the central portion of the fruit (equatorial cross-sectional area).

The increase of the cross-equatorial mesocarp was caused principally from the average size phones, and to a lesser extent acted to increase the number of cells. The presence of more cells' large in the mesocarp may allow the accumulation of greater amounts of oil, but during this test, there were no significant differences in oil content among fruits belonging to the two treatments (irrigated and non irrigated "). In this connection it must be remembered that the oil content in the fruit comes dall'inolizione, a process of accumulation of oil, which occurs in the terminal stages of development of the olive. The heavy rainfall last autumn that characterized the trial explain the high oil content found Fruits also in non-irrigated plants, and therefore the absence of appreciable differences compared to the fruits of irrigated plants.

In conclusion, the irrigation has resulted in both cultivars increased the average size of fruit and fruit load per tree, thus going to lead to increased yield per hectare. The availability of water and 'seemed also responsible for increasing the average size of cells of the mesocarp, which is not followed, however, an appreciable increase in oil fruits.

Data for this test, although preliminary, seem to encourage the use of irrigation not only to increase yields per hectare, but also to increase the amount of oil in the olives, recent evidence also suggests a positive effect of water intake on the quality of the oil.

Relying on practices such as irrigation changes the quality and quantity of production, would represent an important Italian olive growing, increasingly menaced by the appearance on the market of cheap products from abroad.

Link

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