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Olive Oil extraction

The process to obtain oil from olives is achieved through 3 phases: crushing, mixing and kneading. Each of these phases must be carried out in the best way to safeguard the intrinsic properties of the oil.

The transformation of olives into oil must be carried out according to a precise method in order to guarantee the typical fragrance and an unmistakable flavor. There are three types of extraction systems:

 

  • Discontinuous: traditionally, this uses the old method, with two grindstones that crush the olives. The resulting olive paste is then worked by a worm-screw to aggregate the tiny droplets of oil (malaxation). At this point the paste is spread on special nylon filter disks stacked on top of one another and put between hydraulic presses to extract the oil.

 

  • Continuous: the grinding here is done by modern hammer crushers that crush the olives against a perforated cylinder. After malaxation, the oil is extracted by percolation-centrifuging or just centrifuging the paste. Percolation separates water from oil by means of thin stainless steel blades that enter and exit the paste and extract, by adhesion, only the oil, which drips down the outside. This method extracts from 40% to 60% of the product. The remaining oil is separated out in a horizontal centrifuge called a decanter in which the high speed of rotation separates the paste (called pomace) from the oil and water.

 

  • Semi-continuous: the grindstone method is followed by the decanter. The extracted product (water/oil emulsion) is separated out by a vertical centrifuge. The remaining pomace is sent to a facility that uses special solvents to extract the residual oil. Following extraction, each product undergoes stringent tests to determine its product category and compliance with standards. If its acidity as a percentage of free oleic acid is under 0.8% and its organoleptic contents are "absolutely impeccable,” the resulting product is extra virgin olive oil (extravergine); otherwise it will be virgin olive oil (maximum acidity 2%) or lampante olive oil (acidity > 2%) with organoleptic characteristics that make it not directly edible.

Honey muffins

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Ingredients

  • 200 gms cornstarch
  • 400 gms flour
  • 350 gms sugar
  • 250 ml milk
  • 4 eggs
  • 1 sachet of yeast
  • 250 ml Farchioni vanilla-flavored EVO oil
  • 1 jar of honey
  • muffin molds

Procedure

  • Beat sugar and eggs in a bowl until smooth.
  • Add milk then oil while stirring.
  • In a separate bowl, mix cornstarch, flour and yeast.
  • Stir the mix in.
  • Pour into the muffin molds.
  • Bake for 10 minutes at 180 degrees.
  • When the muffins have cooled, top them with honey.

Soft pie crust

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Cooking

Ingredients

  • 2 whole eggs
  • 180 gms sugar
  • 100 gms Olio d’Oliva Farchioni Speciale per Dolci
  • 100 gms hot milk
  • 200 gms flour
  • 50 gms rice flour
  • 8 gms yeast

Procedure

  • Beat eggs and sugar until frothy.
  • Add the oil and mix.
  • Heat the milk and stir it in.
  • Gently blend flour and yeast into the mixture.
  • Pour into a 20cm mold.
  • Bake for 50 minutes at 180 degrees in a ventilated oven.

Apple pie with olive oil

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Cooking

Ingredients

  • 4 apples
  • juice of 1 lemon
  • 4 eggs
  • 180 gms sugar + 2 spoonfuls for the apples
  • 120 ml of cinnamon-flavored Farchioni extra virgin olive oil
  • 240 gms all-purpose flour
  • 8 gms baking powder
  • 1/2 teaspoon cardamom powder
  • 1 pinch of salt
  • enough butter to grease the pan
  • 2 tablespoons of apricot jelly

Procedure

  • Heat the oven to 180 ° C.
  • Cut 3 apples into thin slices.
  • Sprinkle the apples with the juice of 1 lemon and 2 tablespoons of sugar; mix and set aside.
  • Beat eggs and sugar until fluffy.
  • Gently pour the mix into the cinnamon flavored extra virgin olive oil, add flour, baking powder, cardamom and salt.
  • Add the apples and stir gently.
  • Grease a 26cm cake pan and fill it with the mix.
  • Peel an apple and cut it into very thin slices to decorate the surface of the cake (you can arrange the slices in concentric circles, starting from the outside).
  • Place the pie in the oven and cook for about 50 minutes.
  • When it is ready, let it cool for 10 minutes on a wire rack.
  • Remove it from the pan and move it to a plate.

CHEF’S ADVICE

Slowly heat the apricot jelly in a saucepan with 2 tablespoons of water until it comes to a boil. Turn the heat off and brush your pie with the jelly reduction: it will make your apples shiny. Let the pie cool completely before slicing it.