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The Association of Hellenic Olive Industries Standardization (SEVITEL) has produced a good practice guide to the olive oil production process, providing useful advice to both producers and olive oil standardizers.
1. Schedule the oil harvest at the appropriate stage of ripeness of the fruit of each variety, so that there are optimum conditions for the quality and yield of olive oil. Overtime olives lose their fruity taste while early ones may have fruity flavor but lose in yields.
2. Avoid all kinds of wounds (blows, strokes) and soil contamination at harvest
3. CAUTION! Chain chains should be lubricated with suitable food grade lubricants. Conventional petroleum based lubricants, although significantly lower in cost, are likely to contaminate olives with oil-based hydrocarbons and make olive oil non-marketable.
4. It is recommended to use perforated plastic boxes with which the fruit is not injured while facilitating its ventilation and avoiding temperature rise. If sacks are used, they are knitted, airtight and suitable for contact with food.
5. The time between harvesting and pressing is recommended to be as short as possible because long-term stay in a hot and humid environment causes significant degradation of the oil produced.
6. When harvesting, collecting nets and plastic parts of olive-growing plants complying with the legislation, limits for food contact materials, in particular as regards plasticizers.
7. Pay attention to the removal of plastic parts or parts of these olive-bearing rings from the olive oil, while in the oil mills place a suitable sieve after the washer and before the crusher to "trap" them.
8. Where pesticide use is required and in order to avoid the presence of residues of pesticides in the olive oil produced, olive growers should use approved plant protection products during the interventions and adhere strictly to the label or packaging of the pesticide in relation to the dose , at the time of application, between the last intervention and the harvest, and so on.
9. Avoid burning of olives in the olive groves. If it can not be avoided (fighting enemies and diseases of the olive tree), take place when the trees have no fruit.
A. On receipt it is recommended:
1. The olives must be picked up outside the oil mill. Olive and other transport vehicles are not approaching the olive oil production area because their exhausts contain dangerous substances (polycyclic aromatic hydrocarbons) that are very easily absorbed and contaminated by olive oil.
2. The olive-growing area should be clean, cool, dry and ventilated. The olives do not come into contact with oxidized metal utensils or machine parts because they alter the quality of the olive oil produced. It should also not come into contact with grease or mineral engine oils because the oil produced is transfected and rendered non-tradable.
3. Feed the olives in the production line using a conveyor belt to avoid injuries.
4. In order to control the quality of the olives, make careful selection to carefully select the succession of lots of olives to be pressed in order to follow similar qualities in the same machines.
5. Washing the olives is important. Water needs to change regularly.
B. When milling the olives is recommended:
1. Adding drinking water.
2. Cleaning the equipment if it has ceased operation for more than 4 hours and before starting production.
C. During the kneading it is recommended:
1. Use of drinking water and control of temperature in the mass, which should never exceed 35 ° C. If the expression "Cold Extraction" is used in the packaging, the temperature should be at most 27 ° C.
2. The duration of the kneading should not exceed 30 minutes.
3. The rotation speed of the blades of the softener is less than 19 rpm because at high revolutions quality deteriorates.
4. Check the temperature at least 2 times a day and correct the temperature if it exceeds the desired value.
5. In the classical (pressurized) oil mill, the distribution of the olive oil is uniform for uniform exhaustion of the mass. The olive trees or dragonflies will be given special care and cleansing, otherwise the undesirable organoleptic characters are attributed to the olive oil produced.
D. In the separator it is recommended:
1. Removal of the cake and paste remaining after compression and daily thorough cleaning to prevent any fermentation.
2. Check the temperature of the olive paste (max. 30 ° C) before adding water and correct if necessary. High temperatures and improper cleaning of the separator lead to degradation of the quality of olive oil.
1. Remove the brush by decanting and filtering.
2. During transfusion, olive oil should be protected from light and air and avoids the use of pumps incorporating air into the mass of the oil and forming emulsions. Remove the brush with a tap from the bottom of the container or tank and drain the olive oil from the bottom of the clean tank and not from above.
3. The storage area should be cool (15 ° C excellent storage temperature), shady, clean, free from odors, insects and rodents.
GENERAL REQUIREMENTS FOR OLIVE OIL
1. Olive oil very easily absorbs and retains odorous substances that emerge in the room and therefore all areas must be kept clean with rigor and rigor.
2. No access to the production site shall be allowed to the staff of the enterprise.
3. Any objects (eg lubricants, plastics) not used in the production process should be removed from the production area and located in a separate room.
4. To have and maintain a program of Infection and Inoculation.
5. Have a Cleansing and Disinfection program. The preparations (for cleansing / disinfecting) used should be in accordance with national and Community legislation.
6. Water used in mills should be drinkable except for other purposes (eg boilers). When there is water from a private water supply (drilling, well), the quality and hygiene of the water should be checked.
7. Burners for hot water production are located in a closed and remote area away from the olive oil production area and with the chimney as high as possible and in such a position that the direction of the prevailing local winds during the winter to drive the smoke away from the oil mill.
8. The wastewater collection tank shall be separated from the production area.
9. The lubricants of the equipment must be "food grade".
10. Care should be taken to protect olive-pomace from natural hazards and any chemical contamination at its concentration as a raw material for the production of olive-pomace oil.
11. Compliance with materials in contact with food. This concerns: a) plastics with a major risk of migrating phthalates. When piping and plastic packaging materials are used, companies should hold the relevant declarations of conformity; (b) Containers and tanks should preferably be of stainless steel to protect the oil from light and air .
12. Personnel training: Personnel although seasonal should be trained in hygiene (appropriate clothing, hand washing, handling at the production site).
13. Keeping an input file - (Date, Producer Data, Input Olive Oil and Recipients and Quantities of Olive Oil) helps identify a batch that has caused a problem.