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OLIVE OIL - Coggle Diagram
OLIVE OIL
characteristics and principles
no toxic substances
it's easy to be metabolized by the body
organoleptic principles
colour, aroma and tast are precise
harvest in late autumn
methods of extraction
pressing and cold centrifuge
storage
not direct light
steps in oil production
harvest the olives
before fall from the trees
hand picking or mechanized systems
trees are shaken
select best types of olives
transoport to mill
cleansing and washing
extraction
sedimentation
filtering
the production takes less than 48 hours
types
almond oil
palm oil
sunflower oil
consumption
seasoning food
preserving canned food
different methods of processing
extra vergin olive oil first pressing (EVO)
considered an organic product
no additives are added, so no change in aroma, taste and colour
obtaained fruit olive plants