Talk:Olive oil extraction

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WikiProject Echo has identified Olive oil extraction as a foreign language featured article. You may be able to improve this article with information from the Italian language Wikipedia.

Do not include olive oil extraction content from oliveoilsource.com! It is copyrighted content.

First of all, can you please be so kind as to explain why you insist on deleting the Advantages – Disadvantages section of this article? If you disagree with any of the information presented there please discuss your view in the talk page. If you persist on deleting that section, without any apparent reason, I shall be forced denounce you for vandalism.

As for the copyrighted material at oliveoilsource.com, as you must be aware of, California is an insignificant player world olive oil production arena, therefore I see no need to use your site as a source of information. Furthermore can you please explain what do you mean by “olive oil extraction content”? If you’re referring to the oil content of the olive drupes that is the work nature and not your patented information. If, on the other hand, you mean the extraction capacity of the machinery use in olive oil extraction that’s technical information provided by the maker of such equipment and not your copyrighted material.

And last, its common practice at the wikipedia project to sign one’s comments in the talk pages, not signing them is considered bad manners.--João Correia 00:06, 24 August 2005 (UTC)

[edit] Extraction methods

In spite of his theoretical validity the sinolea method has been widely abandoned mainly because of some unwanted side effects.

Mainly the oxidation which takes place during the extraction thwarts the benefits of a first cold extraction. At the moment really few plants in the world still use the sinolea method.

We have to bear in mind that the olive oil production is an extraction which main aim is preserve the oil quality content in the fruit, but nevertheless certain damage is inevitable.

As rightly pointed out by your article the main enemies are light and oxygen. In order to preserve the oil quality new crushing methods have been introduced and malaxing under controlled atmosphere is becoming every day more popular.

The new crusher methods are directed to avoid a significant temperature increase during the crushing and, at the same time, not to add to much oxygen, even if, being an open process is, in practise, impossible operate without oxygen. So the new idea is not to crush the olives but cut them with some special devices like disc crushers or knife crushers.

The malaxer is essentially a vessel which stirs and heats the paste at a determinate temperature, for a time not shorter than 30 minutes. So a big oxidation issue is present in this phase of the process if the malaxer is open to the air. From recent researches, however, it seems that a small oxidation of the paste during the oil extraction is advisable in order to develop some aromas and flavours. Mainly because of this, it seems that the best way is operate with close malaxers without adding inert gas, in order to allow a first oxidation which helps the oil taste and at the same time consumes the oxygen present in the malaxer avoiding further degradation.

[edit] Images uploaded in Commons

Hi, I am a contributor of Italian Wikipedia. If you are interested about pictures of extraction see at http://commons.wikimedia.org/wiki/Olive oil. I've created this article including my photos of some machines. Other images will be uploaded next time I hope when I will receive them. My compliments for the voice, i think it is very good! Regards --giand

[edit] FAOL/it

I've added the template because the it version is present in Italian Wikipedia as featured article. Regards --gian_d