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Extra Virgin Olive Oil

The extraction pressure comprises a series of stages well determined and characterized by the discontinuity.
On the kneaded compound is applied to a pressing which separates the liquid portion from the pomace. The resulting fluid must then centrifuged (centrifugation) in order to obtain a first separation of water from oil; the deleted portion is defined vegetation water. The compound obtained is then subjected to filtration, from which you get the virgin olive oil.

The extraction by centrifugation is instead composed of a single continuous process which allows to obtain simultaneously all three trailing components; NB. the extraction by centrifugation shows a high cost in terms of energy.
The extraction of the centrifuge braked exploits the difference of 3 specific weights obtained separately but continuously: pomace, virgin olive oil and vegetable water.

The extraction by percolation and selective filtration adopts a different physical process; this technique uses the higher surface tension of oil as compared to that of water.
In kneaded is immersed a large steel plate which, on the difference in surface tension between the two fluids, it wets mainly oil; this is then removed and drained into another container.
The leachate can originate oil and must subsequently centrifuged to extract more oil at the expense of the vegetation water. Or can generate oil and pomace not definitive, are obtained by centrifugation which must (treated as described above) and residue.
The one or the other method is applied based on the type and effectiveness of percolation.”

The European Olea

“The Olea europea, commonly called olive tree is a plant belonging to the family of Oleaceae that is further differentiated into two plant species: Olea europea sativa and Olea europea oleaster (more than 30 wild species).
Extra Virgin olivaL’ulivo is present in ALL areas bordering the Mediterranean (with some minor differences, such as the Italian Adriatic area of north-east), and for some years has been successfully exported to America (USA, California and Argentina) and in Oceania (Australia and New Zealand). Its growth and spread is mainly linked to the climate, then the temperature and humidity, and despite being the subject of export, oil production is predominant (90% of the total) in indigenous areas. Fruit ripening occurs from October (early varieties) in January (especially late).
Italy is a nation strongly olive growing, so much so that, in theory, only two out of twenty regions (Piedmont and Valle d’Aosta) NOT are characterized by growing (however small) of the olive tree; Moreover, it is easy to understand, most of the oil comes from the south of the Italian peninsula (85% of total): Apulia, Calabria, Basilicata, Sicily and Sardinia.”