throw your Olive Oil in the waste!
enzymes this processing season
Olive Oil is
said to be the fruit juice of the olive and is able to be consumed
directly after processing. For decades, industrial pectolyic enzymes,
produced by micro-organisms, are used in fruit juice production
and was therfore able to apply this concept to olive oil productions.
Over 30 years ago the first attempts were made by adding pectolytic
enzymes to the malaxing process.
96 - 98% of
the oil is found in the flesh (mesocarp) and skin (epicarp).
The remaining oil is found in the pit (endocarp). The majority
of the oil is located in the vacuoles but the bound oil is not accessible
in the extraction process and is therefore lost in the waste. When
processing, the oil that has been released has been done by the
natural enzymes contained in the olive fruit.
You are now
able to retrieve more of this 'lost oil'. This can be achieved
when enzymes are added to the malaxing process to break down
the bound cells to release extra oil that would have normally been
disposed of with the waste.
Olive Oil Flows from Extraction machine
Earlier trials have concluded that for every 1 tonne of fruit processed you will receive an extra 1% of oil. This equates to an extra 10 litres per tonne of fruit processed. At the malaxing stage of the processing you need to add between 100 - 200 mls of Pectolyic enzymes, which works out to be $22.00, to achieve the extra oil.
Other benefits of using enzymes is...
* Increased yield due to the release of bound oil.
* Improved oil storage stability as the amount of antioxidants is increased.
* Improved flavour, taste etc as the extraction is more complete.
* Helps to process difficult batches i.e. with high moisture content.
* Better filterability of the oil as it contains lesser impurities.
* Low cost
to achieve more oil.