#OlivePomaceOil

[oliveoillover1]

Olive Pomace Oil

Olive pomace oil is a type of oil extracted from the residue of olive pomace, which is the solid byproduct of the olive oil production process. It is obtained by treating the pomace with solvents and refining it to obtain a usable oil. Although it is not considered suitable for direct consumption, olive pomace oil is commonly used in various culinary applications, such as frying and sautéing, due to its high smoke point. It is a versatile and cost-effective option for cooking and adds a subtle flavor to dishes.

[artemoliva1]

Untangling the Olive Oil Maze: A Guide to Navigating Types and Choosing the Perfect Fit

The realm of olive oil can be a labyrinth of confusion for consumers seeking the perfect fit. The market boasts an array of olive oil types, leaving many perplexed as to which one to embrace.

Here's an exclusive glimpse into the diverse range of olive oils:

At the pinnacle lies extra-virgin olive oil, heralded for its unrivaled quality. Crafted from freshly plucked olives, it exudes a robust and fruity essence. Extra-virgin olive oil reigns supreme as a salad dressing, a companion for bread-dipping, and a delightful drizzle overcooked fare.

Next in line is virgin olive oil, also hailing from the freshest olives, albeit bearing a milder flavor than its extra-virgin counterpart. An ideal choice for culinary exploits, it boasts versatility in cooking while simultaneously harmonizing with salads and bread.

Refined olive oil takes its form from a meticulous process, removing impurities to attain a light and neutral taste. Its adeptness at high-temperature cooking renders it a commendable ally in the kitchen. The main refined olive oil type is olive pomace oil.

Light olive oil is a fusion of refined and virgin olive oil for those seeking a lower-calorie alternative. Sporting a gentle flavor profile, it satiates the preferences of health-conscious individuals.

It's crucial to recognize that the terms "light" and "extra light" do not allude to olive oil's calorie content. Rather, they signify the flavor nuances of the oil. Regardless of variety, olive oil consistently encompasses 9 calories per gram.

You must contemplate your requirements and preferences when making your olive oil selection. Extra-virgin olive oil is the epitome of excellence if you yearn for an opulent, full-bodied experience. Alternatively, virgin or refined olive oil might be more fitting if budgetary considerations play a role. Should calorie-consciousness guide your choices, light olive oil is an ideal companion.

Consider these additional pointers when embarking on your olive oil expedition:

Seek out cold-pressed olive oil, crafted without heat, thus preserving the oil's flavors and nutrients.

Place trust in reputable sources when purchasing olive oil, as incidents of fraudulent products have been reported.

Store your precious olive oil in a cool, dark abode, shielding it from the perils of heat and light, which can accelerate rancidity.

Equipped with this knowledge, selecting the perfect olive oil becomes an effortless endeavor, tailored precisely to meet your needs.

[azeiteturco]

Private Label Olive Oil of Artem Oliva

Start your own private label olive oil brand with Artem Oliva, a leading private label olive oil producer in Turkey. Having a private label allows you to have a unique brand identity, control pricing, and build customer trust. With Artem Oliva, you are assured of high-quality olive oil from the finest Turkish olives, experienced expertise, customizable solutions, and sustainable production methods.

The journey involves choosing a product from Artem Oliva's wide variety of olive oils such as extra virgin olive oil and olive pomace oil, working with their design team to create your label, selecting the packaging that suits your brand, ensuring high-quality production and quality control, and delivery to your chosen location. With Artem Oliva as your trusted partner, starting your own top-quality private-label olive oil brand becomes a more straightforward process.

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[htoilmachine]

Refined Olive Pomace Oil

Olive pomace is the pulpy residue from olives after pressing. The total of olive weight, the pomace 70 – 90 %, the stone 9-27% and the seed about 2-3%. Pomace contains about 2-8 % residual oil. Olive pomace oils, obtained by refining of the oil extracted from the olive pomace. The purpose of processing the remaining pulp from olive oil production is to produce edible oil. Olive pomace should be delivered immediately to the extraction factory (on the same day it is produced) for drying in order to avoid any increases in acidity in the olive-pomace oil. After drying, pomace extracted by hexane to yield raw olive-pomace oil Raw olive-pomace oil must be refined to become edible. The edible product sold as olive-pomace oil is refined olive-pomace oil PROCESS STEPS 1)DRYING THE POMACE 2)EXTRACTION 3)DISTILLATION 4)REFINING   FLOWCHART DRYING Halt the fermentation of the pomace. Carried out by blowing hot air over the pomace in a drum screen. Lower the moisture content to around 5-6% The hot drying gases are used at high temperatures (400°C to 700°C). Final temperature of finished product not more than 70–80 °C. EXTRACTION Preparation of the fatty pulp Extraction with hexane Desolventizing of the extracted pulp Types of Extractors Batch Extractor Pulp placed in an upright reactor and sprayed with the hexane. Commonly used for extraction. Continuous Extractor Pulp washed with hexane. DISTILLATION Distillation of the oil-hexane mixture (miscella) in a distiller. Try to remove the hexane from the oil as soon as possible at a temperature of around 100–110 oC. The finished product to be lower than 150 ppm of hexane in oil. WHY DOES IT NEED REFINING ? Because ; The crude pomace oil obtained is a high acidity (more than 3% as oleic acid) Dark green oil (high chlorophyll content) High waxes content Unpleasant odor and taste. REFINING Degumming Neutralization Bleaching Winterization Deodorization DEGUMMING Achieved by hydrating the gums using 0.1% concentrated phosphoric acid Reduction of phospholipid content. Precipitation with acids. To remove precipitate. NEUTRALIZATION The crude pomace oil obtained is a high acidity (more than 3% as oleic acid) Removes nearly all free-fatty acid by converting them into oil-insoluble soaps. The oil-insoluble soaps are separated by centrifuge in the batch neutralizers. Chemical reaction with caustic soda. Caustic soda + Acid Soap + Water BLEACHING Remove the unpleasant colors of the alkali neutralized pomace oil The oil is heated to 100℃. Stirred with the bleaching earth for 30 min under a vacuum (30-40 mmHg) Bleached oil removed from the activated earth and charcoal by filtration. WINTERIZATION The elimination of any compound that might cause the final product to appear cloudy Removes waxes and high melting triacylglycerols. The process is based on crystallization (5–8 ℃). Increase the size of crystals. The crystals are separated with filtration. DEODORIZATION Final treatment step in the refining process. Treatment of undesirable odours. 150 ℃ to 260 ℃. Steam is used to better tastes and aromas Absolute vacuum between 0.2– 0.4 mbar. IMPORTANT ANALYSIS 1)DETERMINATION of FATTY ACID CONTENTS 2)DETERMINATION of WAXES 3)DETERMINATION of FREE FATTY ACIDS (FREE ACIDITY) 4)DETERMINATION of PEROXIDE VALUE 5)DETERMINATION of STIGMASTADIENES 6)DETERMINATION of STEROL COMPOSITION GENERIC CHEMICAL COMPOSITION PARAMETERS Read the full article

[artemoliva1]

Discovering the Finest Quality Extra Virgin Olive Oils from Artem Oliva

When it comes to olive oil, the Aegean region of Turkey is known for producing some of the finest quality extra virgin olive oils in the world. Among the top olive oil brands born in this region is Artem Oliva, established in the 1960s and known as an industry leader.

The passion for creating high-quality olive oils is a heritage passed down from our ancestors and is honored in the production of Artem Oliva's extra virgin olive oils. The founders chose the Aegean region not only for its ideal climate and soil for olive trees but also for its rich history in olive oil production.

Artem Oliva's extra virgin olive oils are made from the first cold press of the olives, ensuring that the oils retain their natural flavors and health benefits. The olives are carefully handpicked at their peak ripeness and immediately taken to the factory for processing.

The quality team at Artem Oliva meticulously inspects and analyzes samples from the olives before making a decision on when to harvest. They compare the current year's data with previous years in order to estimate the different aspects of the economics of the current year. The olives are then cold-pressed to extract the oil, which is then filtered to remove any impurities.

The end result is a high-quality extra virgin olive oil with a fruity and fresh taste, a vibrant green color, and a high level of polyphenols, which are beneficial antioxidants. Artem Oliva's extra virgin olive oils are also known to have a low acidity level, another indicator of their high quality.

Apart from extra virgin olive oil, Artem Oliva also produces olive pomace oil which is a lower grade of oil. Olive pomace oil is made from the leftover paste of olives after the first press. It is refined, which removes some of its natural flavor and health benefits.

In conclusion, Artem Oliva is dedicated to producing the finest quality extra virgin olive oils that not only taste great but also provide numerous health benefits. The passion and dedication of its founders and quality team are evident in every bottle of Artem Oliva's extra virgin olive oil.

[artemoliva1]

Olive Pomace Oil of Artem Oliva

[artemoliva1]

Olive Pomace Oil of Turkey’s Leading Olive Oil Producer 

[artemoliva1]

Private Label Olive Oil Producer

Olive oil producers are always looking for new ways to attract more customers and increase their sales. These activities consist of offering wide range of olive oil types such as light olive oil, pomace olive oil, pure olive oil, cooking olive oil, organic olive oil, early harvest olive oil or so. All of these types of olive oils have slight and major differences.

What is most important is that some of above types of olive oils are being used for the purpose of advertising instead of actually offering the real value of the specific olive oil. These kind of actions were good when the customers were not much aware of the actual definitions in olive oil.

In the recent years, we see that more and more customers are reaching all the information regarding to olive oil types and characteristics with the help of internet. These kind of consumers are the hardest one to be attractive by fancy label wording.

In this regard, Artem Oliva that is a private label olive oil producer, is offering wide range of olive oil information and resources online in order to increase the knowledge of the customers around the world.

The olive oils that are produced in Mediterranean are shipped to whole world and the definitions and wording on the labels are what people first check and make the purchase decision.

There is a very simple example for that. In an experiment made by Artem Oliva, two different types of label wording were used on the same bottles, labels, position in the supermarket and so on. All other variables were equal but the wording used on the label. The oil that was the material of the experiment was olive pomace oil which is a well known mid-quality cooking olive oil.

In the label one, olive pomace oil was named as “Purest Olive Oil from Mediterranean’s most natural and most organic olive groves to your palate.” In the second label the oil is defined as “100% Olive Pomace Oil.”

The results are surprisingly interesting. The sales of the 1st bottle were almost 25% higher than the second bottle for the same profile of consumers of same demographic background.

What this study tells us that although it may sound charming to polish the wording on the olive oil label, it shall not be allowed to change the mind of the consumer just by wording a value that is not actually in the bottle.

Largest olive oil-table olives exporter company has made a very simple differentiation between these olive oil types and published in their website so that all the end consumers around the world can reach and get the necessary basic knowledge about it.

[ninedoorsindia]

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[ninedoorsindia]

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