Terms Related to Methods of Obtaining Olive Oil
09-06-2020
19:42
Press Bag: A round bag made of goat hair or jute rope used for filling olive paste in traditional olive oil production.
Comcha: A ladle used for mixing in olive oil production, made by drying the water gourd.
Taster: A person who tastes olive oil for quality assessment.
Crushing: Breaking olive grains.
Paste Bag: Bags used in traditional olive oil production to hold crushed paste for pressing.
Crushing Basin: The tool used in traditional olive oil production to crush and grind olives to extract oil.
Kavata: The chopped olive paste filled into press bags in traditional olive oil production.
Pomace: The solid residue left after pressing the olive paste to extract oil and water in olive oil production.
Olive Mill: A cylindrical stone mill that rotates around its axis for crushing olives.
Pomace: The solid residue left after pressing the olive paste to extract oil and water in olive oil production.
Press: The system used to press the olive paste to extract oil.
Continuous System: Olive oil production technology used today, involving sequential and uninterrupted processing of olives from arrival at the factory to conversion into oil (including leaf removal and washing, crushing and grinding, kneading/malaxation of olive paste, separation of solid and liquid phases (decanter), centrifugation of pomace and olive oil, separator, separation of oil and water).
Malaxer: A component of the continuous system where the crushed olive grains are kneaded into paste, and the separation of oil cells is performed before centrifugation.
Malaxation: The process of kneading the olive paste.
Cold Pressing: The method of obtaining olive oil during the kneading process with a malaxer and paste temperature below 28 degrees Celsius.
Centrifuge: A system used in olive oil factories operating with the continuous system to separate olive paste from water and pomace, using the principle of centrifugal separation.
Centrifugation: The process of separating the oil and water parts of the olive paste, which are more dense, from the solid part using a high-speed centrifuge.
Separator: A component of the continuous system that separates water from olive oil.
Water Pressing: The classic pressing process by adding water to filled press bags in the traditional method.
Olive Stone: A cylindrical stone that crushes olives into paste in mills.