INDICE
 3.-
Introduction and types of olive
Oils.
4.-
Refined Olive Oils.
INTRODUCTION AND TYPES OF OLIVE OILS
INTRODUCTION
Human beings need fat in order to live and develop themselves.
This fat can be animal or vegetal.
Eatable fats are called oils. And within vegetable oils
we distinguish between <seed oils> and <olive
oils>.
Originally, eatable oils proceeded only from the ACEITUNA
(fruit of the olive tree), whose name, derived from
the Arabian term Az-Zaituna names ACEITE (oil); so etymologically,
this designation should only be applied to the ACEITE
DE OLIVA (olive oil). But throughout the time, ordinary
language corrupted its meaning, expanding it to all
the fats that exist in a liquid state at an environmental
temperature.
It is because of this that "fats" "are"
eatable oils proceeding from several seeds (sunflower,
soya bean, colza, cartame, peanut, corn, cotton, grape
seeds and others).
The grinding and pressing processes of these seeds
don´t produce "oil", but they produce
certain row fats that aren´t eatable because of
their unstable organoleptical features (the ones which
can be appreciated through our senses) and because of
their toxicity at certain cases, after a process of
chemical solvents´ mixture it is possible to extract
them as hexane, heptane, tricloroethylene, trading hexane,
etc. that are used for soap uses, varnishes, lubricant
uses and other factories.
In order to make them eatable it is necesary to "REFINE"
them.
TYPES OF OLIVE OILS
Types of eatable vegetable oils
1.-SEED OLIVE OILS:
They are the proceeding ones from several seeds, explained
formerly.
2.-EXTRA VIRGIN OLIVE OIL:
Authentic olive juice with an absolutely irreproachable
and excellent taste, colour and smell. Maximum acidity
1º.
3.-VIRGIN OLIVE OIL:
Authentic olive juice with an absolutely irreproachable
and remarkable taste, colour and smell. Maximum acidity
2º.
4.-VIRGIN OLIVE OIL NOT SUITABLE
FOR TRADING
*ORDINARY:
With an acceptable taste and high acidity, maximum 3º.
*LAMPANT:
With a defective taste and a maximum acidity not higher
than 3º.
5.-OLIVE OIL:
Refined
Olive oil: lampante oil produced by the process of REFINEMENT.
Olive
oil: Mixture of REFINED oil (80-90%) and ordinary virgin
oil (10-20%).
6.-ORUJO OLIVE OIL:
Extracted from the subproduct of the olive´s orujo,
prepared under the process of REFINEMENT.
Among the virgin oils, only the extra virgin and the virgin
ones are available for trading to costumers, the other
two will never be packed according to the present legislation.
But, of course, they aren´t destructed, but transformed.
REFINED OILS
The types of oil proceeding from the olive fruit that
can be traded, varying by their quality and elaboration
procedure, are:
REFINED OILS
• Olive Oil
• Orujo olive oil
NATURAL virgin olive OILS
• NATURAL EXTRA VIRGIN olive oil
• NATURAL VIRGIN olive oil
THE REFINED OLIVE OIL Generally,
lampant virgin olive oils, which as we have already
said are defective for several reasons: fruit with rottings,
fermentations, etc., or a defective elaboration, so
these oils have to be carried to a refinery where they
go through different processes in order to remove all
these faults and in order to transform them (look at
the process of refinement) obtaining the refined olive
oil. Its selling is not authorized directly to costumers,
so it won´t be seen directly in any container
with this name. There are some people who think “refined”
means "fine", that is to say, better than
another oil, but what it really means is that it has
gone through a refinery.
Refinement of olive oils
There is a big confusion about this denomination. There
are some people who think “refined” means
"fine", that is to say, they think a refined
oil is the best in quality terms. But that´s not
real. It has to be said that the term "refined"
comes from the word "refinery", that is to
say, they are oils that have gone through a refinery,
which can be similar to a petroleum refinery, but in
a smaller scale.
Refinement Process
Only the fats coming from the pressing of the seeds
(explained formerly) are refined and a type of olive
oil is obtained after the milling of the olive fruit.
But it is defective (generally fruits in bad conditions
are used) and it has a high acidity (over 3º).
This is called lampant oil and it is very cheap in its
origin. Refining it, means making it suitable for human
consume. The process of refinement is really complicated,
because it contains at least the following processes:
• Neutralization:
In order to remove its high acidity. It is used until
it reaches tolerable limits for human organism, what
is obtained with soda at a temperature of 200ºC,
acetone, isopropilical alcohol, alkali, etc.
• Deodorization:
In order to remove the unpleasan smellings and tastes,
using volatile products derived from the sulphur through
its vacuum-distillation at 180-260ºC.
• Desmucilagination:
In order to remove gummy and phosphatic materials. Several
acids are used (sulphuric, phosphoric and oxalic acids).
• Winterization:
In order to remove the triglycerids through a treatment
with mediante un tratamiento con coline or colamine.
• Decoloration:
In order to remove the harmful or strange pigments that
present an unpleasant appearance. For this process,
clays activated at 90ºC and special coals are employed.
• Desesteranization:
In order to avoid the mudding, through the removing
of the glycerids.
In these processes, these "oils" are removed
from their good and bad parts, that is to say, they
turn into a species of fatty water that doesn´t
taste or smell to anything because it is on its 0 level
of parameters.
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