Olive Oil
As we know ,there are many different types of Olive tree .in the world .Just in Anatolia there are more than 89 types domestic and 28 types foreign different type of Olive tree( Oleo Europea S.) and as much as there are more than 118 type of Olive Fruit .As a result of this fact there are many types of Olive Oil just beacuse of their types .
One day when you visit one of the Anatolian Public Bazaar in Aegean Territorial cities such as Muğla ,Aydın ,İzmir ,you can see with your own eyes “How many Olive type there are “
Another important factor which effecting taste –odour and aroma of the Olive Oil is its special charectersitic which Olive Oil very easily absorb all kind of odours from its surrondings. Such as if you put garlic inside of “ virgin” olive oil .Smelling such as garlic . And if you put origanum inside of olive oil bottle smelling such like origanum .Olive oil is very sensetive .
Lastly ,another important factor which effetc the quality of Olive Oil is the production way ;
There are three basic method for extraction of Oil from Olive fruits which they are ;
a-) Cold Press b-) Hot Press c-) Raffination
Natural Extra Virgin Olive ;
As a result of first oil extraction method from Olive fruit which is “Cold Pressing
Natural extra virgin Olive Oil produced by mechanical and physicial operations such as Washing ,Cracking,Crashing ( pulverizing between Granit Cylindirs) ,Pulping ,Santrifujing in almost room temprature ( Cold Press) . Result is % Natural Extra virgin olive oil and according to this natural olive oil’s acidity value we divide into three part ;
- Natural Extra Virgin Olive Oil : Acidity level is 0,8% which means in 100 gr Olive oil there is 0,8 gr Oleic acid
- Natural 1st. Virgin Olive oil : Acidity level is between 0,8%-2% oleic acid
- Virgin 2nd Virgin OLive Oil : Acidity level between 2,2%-3% oleic acid
2- Riveria Type Olive oil ;
The mixture of %15 Natural Extra Virgin Olive oil with %85 of Raffined Olive oil is Riveria Type Olive oil. This type of Olive Oil may be have same “ taste” and “ odour” and may be acidity value is equal or smaller than Natural Extra Virgin Olive oil. BUT unfurtunately Riveria Type Olive oil dont contain very useful and important chemicals for human health such as antioxidants ,alphatocopherols ,etc .
OLIVE OIL ( Oleo Europea S . Oil ) ;
History of olive oil manufacturing and production as old as arboratium of Olive Tree and table olive processing . When human start to eat and use Olive at same time Olive Oil produced and used in ancient times .
Caria civilization one of the main producer and “ exporter “ of Olive Oil .In BodrumCity/ Turkey also in Aegean and Mediterenian sea Many “sunken ship “fund and discovered by sea arceologists And in those sunken ships there are many seramic “ oil barrel” which made from terra-cotta ( eartwire ) .One of the oldest and famous Olive Oil trasportation “ sunken-ship” discovered under Halikarnasus sea . And from that arceological invention we understood that thousands year ago ( Pyramids Time ) ,Olive oil manufactured at ancient Caria civilizaiton ( Today’s Mugla / Milas city of Turkey) and Olive Oil used in Pyramids to as a lighting source .
And this is explanation of Caria Civilazitions Richness and this is the reason Caria Civilizations How Construct One of The Seven Wonders of The World at Halicarnassus ( Bodrum/Turkey ) Mausellum .
NUTRITION FACTS OF OLIVE
CHEMICAL Ingredients of Olive Fruit ;
| Elements / İons / Minerals | ( mg / 100 gr ) |
| Na ( Sodium ) | 3,2 |
| K (Potassium | 457,19 |
| Ca ( Calcium ) | 33,15 |
| Mg (Magnesium ) | 12,49 |
| Mn (Mangan) | 0,13 |
| Fe ( Ferrium-Iron) | 1,73 |
| Zn (Zinc) | 0,71 |
| Cu ( Cupper ) | 0,01 |
| P ( Phosphorus) | 51,13 |
| Vitamins | mg / 100 grs |
| Karoten | 0,15 – 0,2 |
| Vit C | 12,9 – 19,1 |
| Thiamin (mikrogram/100 gr) | 0.54-1,1 |
| Water | %51,9 |
| Total Ash | %48,1 |
| Total Fruktoz | %2 |
| Total Oil | %25,4 |
| Total Protein | %1.5 |
| Olive Fruit | Total |
| Fruit Weight | 2 – 12 gr. |
| Fruit Peel | % 1.5 – 3.5 |
| Seed Ratio | %13 – 30 |
| Fleshy Party Of Fruit | %66 – 85 |
| Analysis of Fleshy Part of Fruit | % |
| WATER | 50 – 70 |
| OIL | 15 – 30 |
| PROTEIN | 1 – 2 |
| Vegetable Sponge | 1 – 3 |
| ASH | 1 – 5 |
| SUGAR | 2 – 6 |
- Manufacturing way of Natural Extra Virgin Olive Oil ;
1-) Cold Press ;
Thousand year ago ancient engineers develop basic technics to produce Olive Oil and same method applied to other seed oils ( Such as Sunflower seed,Opium seed ). According to that method ;basicly Olive fruits firstly cleaning & cracking and then pressing by Stone or Granite cylinders in jüt sack ( linen sack ) under 27 -28 0C( slightly heating not too much ) but many times no heating
Result of “ cold pres “ oil is %100 natural and taste and quality directly depend on the Olive Fruit quality and processing time and type of the olive fruit . Because olive fruit is very sensetive to heat and climate until oil extraction from Olive fruit need careful climate control and storage conditons .
2- ) Hot Press ;
In this method olive fruit cleaning &cracking in modern stainless stell cylinder pulping under 37 0C . This is also natural way but with that method some important antioxidants and alpha-tocopherols loose which they are very important for human health
- Manufacturing way of Olive Oil by Raffination :
Olive fruits very sensetive to surraoundings and climate condition . After Olive fruit collected from trees many of the olive fruits forgeteen under tree and they are collecting by hand again. During this period olive oil start to acidify themselves and start to absorb surroundings “ odour” and aroma . Which means quality decrease. This is the main reason for Refining ( Raffination ) . Another reason ,if producer already have bad taste and odourezied olive fruit in her hand and lastly if the producer wants to get “ easily” too much amount olive oil ,they prefer this way .
Raffination steps;
- Degumming ( Phospholipids extraction )
- Neutralization ( Acidity decreasing )
- Bleaching ( whitenening),
- Winterization ( Crystalling materials extract from olive oil and in winter Olive oil not frozen or not crsytalized )
- And lastly deodorazing
After this chemical raffinnation what you are waiting . Yes , you are right .As a result of above Chemical steps result is no smelling,no tasteting,no aromatic AND LOW LEVEL ACIDITY “ 0,3 % oleic acid content” Olive Oil produced . This is Refined Olive oil and don’t contains some important minerals,vitamins and other chemicals such as antioxidants,race elements,alpha-tocopherols ,etc .
- Riveria Type Olive Oil production ;
Riveria Type Olive oil is just mixture of %15 Exrta Virgin Olive Oil with %85 Raffined Olive Oil .
As you see from above explanation ; After raffination process resulted raffined olive oil is tastlesss, odourless so that to give aroma and taste to this “ tastless olive oil” 15% natural extra olive oil mix with 85% Reffined olive oil .
Result is Riveria Type olive oil . In this olive type ,there is no too much antioxidant and alfatokeferol ( in addition to that if you have no enough alfatokefrol you have to right to add by chemicaly and unnaturally ) .
With that way may be you will get “ same taste and odour “ and may be lower or same acidity ( between 0,8%-1% oleic acid ) . But result olive oil is not same with extra virgin olive oil ( minimum 85% different)