We all know by now that olive oil to be classified as extra virgin must have no defects.
The word DEFECT means the lack of something, p to avoid these shortcomings, work well before, during and after the oil extraction.
The processing of olives in oil
We start with the harvest, where the best method that does not damage the plant and the olive is the use of automatic combs.
Then you have to store the olives in perforated crates not exposed to the sun, the nfatti already if the temperature of 23 degrees is exceeded, the fermentation processes begin to activate, which we will then find as defects in our oil.
Once the olives have been harvested, we must make sure that the oil mill that extracts the oil is of the latest generation, therefore cleaning, pressing, kneading and extraction with a horizontal decanter.
During the whole extraction process, you must be careful not to exceed the temperature of 27 degrees and make sure that all the internal parts of the machinery are clean and made exclusively of stainless steel.
As soon as the oil is extracted, as we all know, we store it in the absence of oxygen, light and heat.
But let's come to us, what are the main defects of the oil?
HEATING
The heating defect is found in oils extracted from olives that have been stored in a mass. Or milled with the classic mullers or extracted through ancient presses.
Where the raffia fiscoli, in addition to heating the pasta and activating the fermentation processes, also release carcinogenic substances that are very dangerous for our body.
We perceive the heating defect on the nose and give the sensation of cheesy.
ADVINED
We encounter this defect if the oil is extracted from olives that are overripe, unhealthy or stored in storage.
We find it even if we use the classic mullers or old presses for extraction.
We perceive the wine defect on the nose, with the sensation of wine, vinegar, an acrid taste.
METALLIC
It is a defect found in oils extracted with old machinery that have ferrous parts that are most often rusted. The classic case of the iron discs of the ancient hydraulic presses.
We perceive the metallic defect to the taste, and it is the same as the sensation you get if you try to bite a dime.
SLUDGE
An oil in contact for some time with the vegetation water of the olives, which in contact with oxygen or at high temperatures, ferments and gives the classic sludge defect.
We perceive it to the taste and it gives the sensation of a wet rag or cardboard.
MOLD
It comes from old or moldy olives, we perceive it on the palate with the sensation of old, stale, a wall with mold.
RANCID
Finally we have the rancid defect, one of the most common defects, caused by olives attacked by the fly, or by incorrect storage. Where the oil has been in contact with oxygen for too long.
We perceive it on the nose and the smell is that of oxidized fat left in the air. For some, it may be due to the stench of opening a packet of old or expired potato chips.
Here are the main defects that you can find in an oil that is no longer extra virgin.
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