olive oil
processing and benefits
SCICOLONE CARLA
OLIVE TREE
The olive tree is an evergreen tree that grows slowly but can live for hundreds of years. It has a thick, twisted trunk with rough, gray bark In spring, it produces small white or yellowish flowers, which later become olives.When ripe, olives turn green or black depending on the variety and are used to make olive oil. In the past, olives were harvested by hand: farmers picked them one by one or used sticks to make them fall onto nets or sheets. Today, modern machines shake the branches or the whole tree to collect the olives more quickly, though small farms often still harvest by hand to protect the fruit.The olive tree grows well in warm, sunny Mediterranean countries and is a symbol of peace and wisdom.
OIL PROCESSING
Olive Oil production is mainly divided into 6 phases.HARVESTING:means collecting the olives from the trees when they are ripe.In the past, people picked the olives by hand or used sticks to make them fall onto nets. Today, machines shake the branches or the whole tree to make the olives fall more quickly. WASHING :The olives or seeds are washed with water to remove dirt, leaves and impurities, improving the quality of the oil. PRESSING:The cleaneD product is crushed or pressed to extract the oil, separating it from the solid residues and water. KNEDING:After crushing, the olive or seed paste is slowly mixed. This serves to aggregate the oil droplets and facilitate the subsequent extraction during pressing or centrifugation. It also helps to improve the yield and quality of the oil. EXTRACTION:It is the phase in which the oil is separated from the olive or seed paste. It can take place by pressing (pressing) or centrifugation, separating the oil from the water and from the solid residues. The purpose is to obtain the pure oil ready for filtration or storage. SEPARATION:It is the phase in which the extracted oil is separated from the water and solid residues present in the paste. It generally happens by decanting or centrifugation. It serves to obtain a clear oil ready for storage or sale.
TYPES OF OIL
EXTRA VIRGIN OLIVE OIL:• Taste: fruity, slightly bitter and spicy . • Color: green or golden yellow. • Quality: high in nutrients and antioxidants; obtained only by mechanical pressing. VIRGIN OLIVE OIL: • Taste: fruity but less intense than extra virgin. • Color: golden yellow. • Quality: good, slightly lower than extra virgin; mechanically pressed LAMPANTE OLIVE OIL: • Taste: fruity but less intense than extra virgin. • Color: golden yellow. • Quality: good, slightly lower than extra virgin; mechanically pressed REFINES OLIVE OIL: • Taste: neutral, mild flavor . • Color: light. • Quality: made from virgin oils treated chemically; fewer nutrients.
OLIVE OIL: BENEFITS AND QUALITY
Olive oil is a natural food obtained from the pressing of olives and is one of the pillars of the Mediterranean diet.It mainly contains healthy fats, especially monounsaturated fatty acids (such as oleic acid), as well as vitamin E and other antioxidants. A high-quality oil, such as extra virgin olive oil, has low acidity, a fruity aroma, and a balanced taste. The D.O.P. and “Made in Italy” labels guarantee the product’s origin and quality control. The main benefits are: * protects the heart * has antioxidant effects * aids digestion * has anti-inflammatory properties
CARBOHYDRATES
OLIVE OIL CONTAIN:MICRONUTRIENTS: THESE ARE SUBSTANCES THAT ARE REQUIRED IN SMALLER AMOUNTS. MACRONUTRIENTS: ARE SUBSTANCES NEEDED IN LARGE QUANTITIES,FOR EXAMPLES CARBOHYDRATES. ARBOHYDRATES ARE THE MOST ABUNDANT CLASS OF ORGANIC COMPOUND,CONTAIN LARGE QUANTITIE OF HYDROXYL GROUPS,THEY ARE MADE UP OF CARBON,HYDROGEN AND OXYGEN,THE MOST COMMON CARBOHYDRATES IS GLUCOSE. ALSO REPRESENT ONE OF THREE ESSENTIAL COMPONENTS OF DNA AND RNA, PRODUCE ENERGY ON COMBUSTION THIS IS HOW THEY CONTRIBUTE TO BUILDING HUMAN BODY STRENGHT.CARBOHYDRATES CAN BE CLASSIFIED IN: MONOSACCHARIDES: ARE SIMPLE SUGAR,THEY ARE SWEET,SOLUBLE IN WATER AND CRYSTALLIZABLE,COMMONLY FOUND IN HUMAN ARE CLASSIFIED ACCORDING TO THE NUMBER OF CARBON ATOMS. EXAMPLE OF MONOSACCHARIDES ARE GLUCOSE OR FRUCTOSE. OLIGOSACCHARIDES: ARE SACCHARIDES POLYMERS TYPICALLY CONTAINING FROM TWO TO TEN MONOSACCHARIDES,THEY ARE ONE OF THE CONSTITUENTS OF THE FIBRE FOUND VEGETABLE.A SUBCLASS OF OLIGOSACCHARIDES ARE DISACCHARIDES,OR DOUBLE SUGARS,WHICH RESULT FROM THE COMBINATION OF TWO MONOSACCHARIDES. POLYSACCHARIDES: ARE POLYMERS WITH HIGH MOLECULAR WEIGHT.MOST OF THE CARBOHYDRATES FOUND IN NATURE OCCURE IN THIS FORM,TH MOST IMPORTANT OF THESE COMPOUND ARE CELLULOSE,STARCH AND GLYCOGEN.
CARBOHYDRATES
OLIVE OIL CONTAIN:MICRONUTRIENTS: THESE ARE SUBSTANCES THAT ARE REQUIRED IN SMALLER AMOUNTS. MACRONUTRIENTS: ARE SUBSTANCES NEEDED IN LARGE QUANTITIES,FOR EXAMPLES CARBOHYDRATES. ARBOHYDRATES ARE THE MOST ABUNDANT CLASS OF ORGANIC COMPOUND,CONTAIN LARGE QUANTITIE OF HYDROXYL GROUPS,THEY ARE MADE UP OF CARBON,HYDROGEN AND OXYGEN,THE MOST COMMON CARBOHYDRATES IS GLUCOSE. ALSO REPRESENT ONE OF THREE ESSENTIAL COMPONENTS OF DNA AND RNA, PRODUCE ENERGY ON COMBUSTION THIS IS HOW THEY CONTRIBUTE TO BUILDING HUMAN BODY STRENGHT.CARBOHYDRATES CAN BE CLASSIFIED IN: MONOSACCHARIDES: ARE SIMPLE SUGAR,THEY ARE SWEET,SOLUBLE IN WATER AND CRYSTALLIZABLE,COMMONLY FOUND IN HUMAN ARE CLASSIFIED ACCORDING TO THE NUMBER OF CARBON ATOMS. EXAMPLE OF MONOSACCHARIDES ARE GLUCOSE OR FRUCTOSE. OLIGOSACCHARIDES: ARE SACCHARIDES POLYMERS TYPICALLY CONTAINING FROM TWO TO TEN MONOSACCHARIDES,THEY ARE ONE OF THE CONSTITUENTS OF THE FIBRE FOUND VEGETABLE.A SUBCLASS OF OLIGOSACCHARIDES ARE DISACCHARIDES,OR DOUBLE SUGARS,WHICH RESULT FROM THE COMBINATION OF TWO MONOSACCHARIDES. POLYSACCHARIDES: ARE POLYMERS WITH HIGH MOLECULAR WEIGHT.MOST OF THE CARBOHYDRATES FOUND IN NATURE OCCURE IN THIS FORM,TH MOST IMPORTANT OF THESE COMPOUND ARE CELLULOSE,STARCH AND GLYCOGEN.
LIPIDS AND TRYGLICERIDES
Olive oil is rich in lipids. Lipids are a secondary source of energy, can be solid or liquid, and are more difficult to burn. Foods rich in lipids, in addition to olive oil, include butter, lard, milk, cheese, and some meats.MOST LIPIDS CONTAIN FATTY ACIDS,THEY ARE MADE UP OF CARBON,HYDROGEN AND OXYGEN ATOMS.CAN BE SATURED AND UNSATURED:-SATURATED FATTY ACIDS: HAVE A MOLECULE FULLY SATURATED WITH HYDROGEN ATOMS SO THERE ARE NO DOUBLE BONDS BETWEEN THE CARBON ATOMS. MONOUNSATURATED FATTY ACIDS: HAVE ONLY ONE DOUBLE BOND BETWEEN CARBONS. POLYUNSATURATED FATTY ACIDS: HAVE MORE THAN ONE DOUBLE BOND. THE FATTY ACIDS IN OILS ARE MONSTLY UNSATURATED INCLUDE OMEGA-3 AND OMEGA-6 BOTH NECESSARY FOR GOOD HUMAN HEALTH. OMEGA-3: CAN BE FOUND IN FISH,SUCH AS SALMON,TUNA AND HALIBUT (KIND OF FISH) ALGAE AND KRILL (SHRIMP LIKE CRUSTACEAN), MAY REDUCE THE RISK OF HEART DISEASE. OMEGA-6:IN THE DIET COME FROM VEGETABLES OILS SUCH LINOLEIC ACID.PLAYS AN IMPORTANT ROLE IN LOWERING CHOLESTEROL LEVELS,THIS STIMULATE SKIN AND HAIR GROWTH,MAINTAIN BONE HEALTH,REGULATE METABOLISM AND KEEP THE REPRODUCTIVE SYSTEM IN GOOD CONDITION. TRIGLYCERIDES IS A CHEMICAL COMPOUND MADE FROM THE COMBINATION OF THE MOLECULE OF GLYCEROL AND THREE FATTY ACIDS,ARE INSOLUBLE AND FLOAT ON WATER BECAUSE OF THEIR LOWER DENSITY.THEY ARE THE MAIN COSTITUENTS OF VEGETABLE OILS AND ANIMAL FATS
U.D.A. INGLESE
Carla Scicolone
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Transcript
olive oil
processing and benefits
SCICOLONE CARLA
OLIVE TREE
The olive tree is an evergreen tree that grows slowly but can live for hundreds of years. It has a thick, twisted trunk with rough, gray bark In spring, it produces small white or yellowish flowers, which later become olives.When ripe, olives turn green or black depending on the variety and are used to make olive oil. In the past, olives were harvested by hand: farmers picked them one by one or used sticks to make them fall onto nets or sheets. Today, modern machines shake the branches or the whole tree to collect the olives more quickly, though small farms often still harvest by hand to protect the fruit.The olive tree grows well in warm, sunny Mediterranean countries and is a symbol of peace and wisdom.
OIL PROCESSING
Olive Oil production is mainly divided into 6 phases.HARVESTING:means collecting the olives from the trees when they are ripe.In the past, people picked the olives by hand or used sticks to make them fall onto nets. Today, machines shake the branches or the whole tree to make the olives fall more quickly. WASHING :The olives or seeds are washed with water to remove dirt, leaves and impurities, improving the quality of the oil. PRESSING:The cleaneD product is crushed or pressed to extract the oil, separating it from the solid residues and water. KNEDING:After crushing, the olive or seed paste is slowly mixed. This serves to aggregate the oil droplets and facilitate the subsequent extraction during pressing or centrifugation. It also helps to improve the yield and quality of the oil. EXTRACTION:It is the phase in which the oil is separated from the olive or seed paste. It can take place by pressing (pressing) or centrifugation, separating the oil from the water and from the solid residues. The purpose is to obtain the pure oil ready for filtration or storage. SEPARATION:It is the phase in which the extracted oil is separated from the water and solid residues present in the paste. It generally happens by decanting or centrifugation. It serves to obtain a clear oil ready for storage or sale.
TYPES OF OIL
EXTRA VIRGIN OLIVE OIL:• Taste: fruity, slightly bitter and spicy . • Color: green or golden yellow. • Quality: high in nutrients and antioxidants; obtained only by mechanical pressing. VIRGIN OLIVE OIL: • Taste: fruity but less intense than extra virgin. • Color: golden yellow. • Quality: good, slightly lower than extra virgin; mechanically pressed LAMPANTE OLIVE OIL: • Taste: fruity but less intense than extra virgin. • Color: golden yellow. • Quality: good, slightly lower than extra virgin; mechanically pressed REFINES OLIVE OIL: • Taste: neutral, mild flavor . • Color: light. • Quality: made from virgin oils treated chemically; fewer nutrients.
OLIVE OIL: BENEFITS AND QUALITY
Olive oil is a natural food obtained from the pressing of olives and is one of the pillars of the Mediterranean diet.It mainly contains healthy fats, especially monounsaturated fatty acids (such as oleic acid), as well as vitamin E and other antioxidants. A high-quality oil, such as extra virgin olive oil, has low acidity, a fruity aroma, and a balanced taste. The D.O.P. and “Made in Italy” labels guarantee the product’s origin and quality control. The main benefits are: * protects the heart * has antioxidant effects * aids digestion * has anti-inflammatory properties
CARBOHYDRATES
OLIVE OIL CONTAIN:MICRONUTRIENTS: THESE ARE SUBSTANCES THAT ARE REQUIRED IN SMALLER AMOUNTS. MACRONUTRIENTS: ARE SUBSTANCES NEEDED IN LARGE QUANTITIES,FOR EXAMPLES CARBOHYDRATES. ARBOHYDRATES ARE THE MOST ABUNDANT CLASS OF ORGANIC COMPOUND,CONTAIN LARGE QUANTITIE OF HYDROXYL GROUPS,THEY ARE MADE UP OF CARBON,HYDROGEN AND OXYGEN,THE MOST COMMON CARBOHYDRATES IS GLUCOSE. ALSO REPRESENT ONE OF THREE ESSENTIAL COMPONENTS OF DNA AND RNA, PRODUCE ENERGY ON COMBUSTION THIS IS HOW THEY CONTRIBUTE TO BUILDING HUMAN BODY STRENGHT.CARBOHYDRATES CAN BE CLASSIFIED IN: MONOSACCHARIDES: ARE SIMPLE SUGAR,THEY ARE SWEET,SOLUBLE IN WATER AND CRYSTALLIZABLE,COMMONLY FOUND IN HUMAN ARE CLASSIFIED ACCORDING TO THE NUMBER OF CARBON ATOMS. EXAMPLE OF MONOSACCHARIDES ARE GLUCOSE OR FRUCTOSE. OLIGOSACCHARIDES: ARE SACCHARIDES POLYMERS TYPICALLY CONTAINING FROM TWO TO TEN MONOSACCHARIDES,THEY ARE ONE OF THE CONSTITUENTS OF THE FIBRE FOUND VEGETABLE.A SUBCLASS OF OLIGOSACCHARIDES ARE DISACCHARIDES,OR DOUBLE SUGARS,WHICH RESULT FROM THE COMBINATION OF TWO MONOSACCHARIDES. POLYSACCHARIDES: ARE POLYMERS WITH HIGH MOLECULAR WEIGHT.MOST OF THE CARBOHYDRATES FOUND IN NATURE OCCURE IN THIS FORM,TH MOST IMPORTANT OF THESE COMPOUND ARE CELLULOSE,STARCH AND GLYCOGEN.
CARBOHYDRATES
OLIVE OIL CONTAIN:MICRONUTRIENTS: THESE ARE SUBSTANCES THAT ARE REQUIRED IN SMALLER AMOUNTS. MACRONUTRIENTS: ARE SUBSTANCES NEEDED IN LARGE QUANTITIES,FOR EXAMPLES CARBOHYDRATES. ARBOHYDRATES ARE THE MOST ABUNDANT CLASS OF ORGANIC COMPOUND,CONTAIN LARGE QUANTITIE OF HYDROXYL GROUPS,THEY ARE MADE UP OF CARBON,HYDROGEN AND OXYGEN,THE MOST COMMON CARBOHYDRATES IS GLUCOSE. ALSO REPRESENT ONE OF THREE ESSENTIAL COMPONENTS OF DNA AND RNA, PRODUCE ENERGY ON COMBUSTION THIS IS HOW THEY CONTRIBUTE TO BUILDING HUMAN BODY STRENGHT.CARBOHYDRATES CAN BE CLASSIFIED IN: MONOSACCHARIDES: ARE SIMPLE SUGAR,THEY ARE SWEET,SOLUBLE IN WATER AND CRYSTALLIZABLE,COMMONLY FOUND IN HUMAN ARE CLASSIFIED ACCORDING TO THE NUMBER OF CARBON ATOMS. EXAMPLE OF MONOSACCHARIDES ARE GLUCOSE OR FRUCTOSE. OLIGOSACCHARIDES: ARE SACCHARIDES POLYMERS TYPICALLY CONTAINING FROM TWO TO TEN MONOSACCHARIDES,THEY ARE ONE OF THE CONSTITUENTS OF THE FIBRE FOUND VEGETABLE.A SUBCLASS OF OLIGOSACCHARIDES ARE DISACCHARIDES,OR DOUBLE SUGARS,WHICH RESULT FROM THE COMBINATION OF TWO MONOSACCHARIDES. POLYSACCHARIDES: ARE POLYMERS WITH HIGH MOLECULAR WEIGHT.MOST OF THE CARBOHYDRATES FOUND IN NATURE OCCURE IN THIS FORM,TH MOST IMPORTANT OF THESE COMPOUND ARE CELLULOSE,STARCH AND GLYCOGEN.
LIPIDS AND TRYGLICERIDES
Olive oil is rich in lipids. Lipids are a secondary source of energy, can be solid or liquid, and are more difficult to burn. Foods rich in lipids, in addition to olive oil, include butter, lard, milk, cheese, and some meats.MOST LIPIDS CONTAIN FATTY ACIDS,THEY ARE MADE UP OF CARBON,HYDROGEN AND OXYGEN ATOMS.CAN BE SATURED AND UNSATURED:-SATURATED FATTY ACIDS: HAVE A MOLECULE FULLY SATURATED WITH HYDROGEN ATOMS SO THERE ARE NO DOUBLE BONDS BETWEEN THE CARBON ATOMS. MONOUNSATURATED FATTY ACIDS: HAVE ONLY ONE DOUBLE BOND BETWEEN CARBONS. POLYUNSATURATED FATTY ACIDS: HAVE MORE THAN ONE DOUBLE BOND. THE FATTY ACIDS IN OILS ARE MONSTLY UNSATURATED INCLUDE OMEGA-3 AND OMEGA-6 BOTH NECESSARY FOR GOOD HUMAN HEALTH. OMEGA-3: CAN BE FOUND IN FISH,SUCH AS SALMON,TUNA AND HALIBUT (KIND OF FISH) ALGAE AND KRILL (SHRIMP LIKE CRUSTACEAN), MAY REDUCE THE RISK OF HEART DISEASE. OMEGA-6:IN THE DIET COME FROM VEGETABLES OILS SUCH LINOLEIC ACID.PLAYS AN IMPORTANT ROLE IN LOWERING CHOLESTEROL LEVELS,THIS STIMULATE SKIN AND HAIR GROWTH,MAINTAIN BONE HEALTH,REGULATE METABOLISM AND KEEP THE REPRODUCTIVE SYSTEM IN GOOD CONDITION. TRIGLYCERIDES IS A CHEMICAL COMPOUND MADE FROM THE COMBINATION OF THE MOLECULE OF GLYCEROL AND THREE FATTY ACIDS,ARE INSOLUBLE AND FLOAT ON WATER BECAUSE OF THEIR LOWER DENSITY.THEY ARE THE MAIN COSTITUENTS OF VEGETABLE OILS AND ANIMAL FATS