Containers made of stainless oceanschedules steel or hot-dip galvanizing, oceanschedules jars

Since olive oil is produced, internationally recognized product as natural juice of particular nutritional value. The composition, which makes it one of the most valuable fat diet, which allows the continuation of production oceanschedules than the value of multiples relative to competing seed oils. Harvesting and general management of the olive should be consistent with the above, and to contribute to the preservation of high nutritional value.
The olives should be harvested when it obtains the maximum amount of oil but has yperorimasei oceanschedules since then we have discounted fragrances, increased oceanschedules acidity, increased K and bad color. However, neither unripe fruit yields oil of excellent quality as well because of the high concentration of chlorophyll has characteristic bitter taste, is opaque and has a high risk of auto-oxidation (rancidity) The period from November 15 to January 15 for our region is considered good enough oceanschedules to harvest as climatic conditions of the year and the load of trees.
The olives after harvest should as soon as possible to drive the mill for pressing. When this is not possible the olives should be stored in jute sacks knitted positioned next to each other or better in perforated plastic oceanschedules containers in a cool place with low temperature. The bags or containers bearing the olives should be labeled with the identity of the producer, date of harvest and farm of origin of the olives (traceability).
To extract oceanschedules the oil should first be careful in choosing the mill. The mill should have HACCP certification with all that this entails in ensuring the quality of olive oil (cleanliness, health examination of workers, stainless steel utensils, waste management, etc.) and be certified organic accreditation body.
In any case you should pay particular attention to: To be complete oceanschedules defoliation of olive leaves as accommodation enriches the oil with chlorophyll. Be the olives oceanschedules washed with clean water to be cleaned of dirt and impurities that impart bad odor. Do not exceed the temperature of the olive processing at any stage 35 as it brings the deterioration of the quality characteristics of olive oil.
After the extraction of the oil should be placed at a low temperature in containers that do not allow the passage of light and have no metal surfaces of iron or copper that facilitate oceanschedules the oxidation (rancidity) of oil.
Containers made of stainless oceanschedules steel or hot-dip galvanizing, oceanschedules jars "molyvota" and naturally colored glass containers are considered acceptable media. Excellent stainless steel containers are considered replaceable oceanschedules air with nitrogen (N) gas eliminates the aerobic oceanschedules oxidation (rancidity) of olive oil.
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