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Olive oil is produced in the mesocarp cells, and stored in a particular type of vacuole called a lipo vacuole, i.e., every cell contains a tiny olive oil droplet. Olive oil extraction is the process of separating the oil from the other fruit contents (vegetative extract liquid and solid material).
In olive oil extraction, malaxation is the action of slowly churning or mixing milled olives, [2] typically for 20 to 40 minutes. The churning allows the smaller droplets of oil released by the milling process to aggregate and be more easily separated. The paste is normally heated to around 27 °C during this process.
Original file (1,108 × 1,652 pixels, file size: 25 MB, MIME type: application/pdf, 550 pages) This is a file from the Wikimedia Commons . Information from its description page there is shown below.
It is mainly used for oil. It is the main variety of olive used to make olive oil in Algeria. [14] Domat: Turkey a common Turkish green olive, a table olive and grown for oil [4] [15] Dritta: Italy a variety of olive tree typical of the DOP area known as Aprutino Pescarese in the province of Pescara (Abruzzo).
De Zoeker (The Seeker), an oil windmill in the Zaanse Schans, in the Netherlands. An oil mill is a grinding mill designed to crush or bruise oil-bearing seeds, such as linseed or peanuts, or other oil-rich vegetable material, such as olives or the fruit of the oil palm, which can then be pressed to extract vegetable oils, which may be used as foods or for cooking, as oleochemical feedstocks ...
The Lucques is primarily used as a green table olive, and the fruit tastes meaty and sweet. [1] Some compare it to fresh almonds and avocados. [4] It is a highly valued olive among gourmets. It can also be used for oil, and the oil it produces is of excellent quality, but it is difficult to extract. [6] It gives a medium oil yield.
Fruit size about 90% of final size. Fruit suitable for picking green olives. 8: Maturity of fruit 80: Fruit deep green colour becomes light green, yellowish. 81: Beginning of fruit colouring. 85: Increasing of specific fruit colouring. 89: Harvest maturity: fruits get the typical variety colour, remaining turgid, suitable for oil extraction. 9 ...
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