We have arrived at the last stages that precede work at the Frantoio. They are of fundamental importance: in transport, those who want to save the integrity of the product avoid bagging olives, preferring stackable containers that allow good air circulation.
The olive, like any other fruit, once detached from the plant does not die: it breathes, it consumes oxygen, it produces carbon dioxide and heat. The energy takes it from the oil accumulated in its own cells, demolishing its molecules to obtain simple substances to “burn” with a consequent increase in the temperature of the mass of olives.
This heating phenomenon is harmful because it favors the development of mold and can trigger fermentation processes, with an increase in free acidity and the number of peroxides, not to mention the loss of antioxidant heritage and the substantial modification of aromatic compounds ‘oil.
An immediate pressing would be ideal, but processing may not always take place within a very short period of time, it is not uncommon, indeed, that after an initial period of storage in the manufacturer’s warehouse the olives still remain in the oil mill. In this case appropriate precautions should be respected: distribution, in layers of height not exceeding 10-12 cm, on stackable frame racks, located in cool, dry, well ventilated rooms, avoiding storage in heaps or bags.
However, conservation should be as short as possible, ie not longer than 36 hours. In all the production specifications for oils with denomination of origin, the material is subject to strict regulations, and it is no coincidence that the product classification of virgin oils is based on organoleptic characteristics.
CALL TO ACTION
The maximum quality of the “Taggiasca” Extra Virgin Olive Oil is obtained from the artisan processing of the Olive.