The Extra–Virgin Olive Oil Handbook
Samenvatting
According to European legislation, extra virgin is the top grade of olive oils. It has a superior level of health properties and flavour compared to virgin and refined olive oils. Mediterranean countries still produce more than 85% of olive oil globally, but the constant increase of demand for extra virgin olive oil has led to new cultivation and production in other areas of the world, including California, Australia, China, South Africa and South America. At the same time, olive oil s sensory properties and health benefits are increasingly attracting the attention and interest of nutritionists, food processors, manufacturers and food services. Progress and innovation in olive cultivation, harvesting and milling technologies as well as in oil handling, storage and selling conditions make it possible to achieve even higher quality levels than those stipulated for extra virgin oils. As a consequence, a new segment excellent extra virgin olive oils is increasingly attracting the attention of the market and earning consumers preference.
The Extra–Virgin Olive Oil Handbook provides a complete account of olive oil s composition, health properties, quality, and the legal standards surrounding its production. The book is divided into convenient sections focusing on extra virgin olive oil as a product, the process by which it is made, and the process control system through which its quality is assured. An appendix presents a series of tables and graphs with useful data, including conversion factors, and the chemical and physical characteristics of olive oil.
This book is aimed at people involved in the industrial production as well as in the marketing and use of extra virgin olive oil who are looking for practical information, which avoids overly academic language, but which is still scientifically and technically sound. The main purpose of the handbook is to guide operators involved in the extra virgin olive oil chain in making the most appropriate decisions about product quality and operating conditions in the production and distribution processes. To these groups, the most important questions are practical ones of why, how, how often, how much will it cost, and so on. The Extra–Virgin Olive Oil Handbook will provide the right answers to these key practical considerations, in a simple, clear yet precise and up–to–date way.
Specificaties
Inhoudsopgave
<p>Acknowledgements xiii</p>
<p>Introduction 1</p>
<p>Part I The product 3</p>
<p>1 The extra–virgin olive oil chain 5<br /> Claudio Peri</p>
<p>1.1 The legal classification and denomination of olive oils 5</p>
<p>1.2 The subject of this handbook 7</p>
<p>1.3 The extra–virgin olive oil chain 7</p>
<p>1.4 Yield and quality 8</p>
<p>2 Virgin olive oil: definition and standards 11<br /> Manuela Mariotti</p>
<p>2.1 The legal definition of virgin olive oil 11</p>
<p>2.2 Quality standards of virgin olive oil 12</p>
<p>2.3 Authenticity standards of virgin olive oil 19</p>
<p>Reference 19</p>
<p>3 The composition and nutritional properties of extra–virgin olive oil 21<br /> Manuela Mariotti and Claudio Peri</p>
<p>3.1 Triglycerides and fatty acids 21</p>
<p>3.2 The nutritional role of olive oil triglycerides and fatty acids 26</p>
<p>3.3 Minor components and antioxidants in extra–virgin olive oil 28</p>
<p>3.4 The colour and odour components of extra–virgin olive oil 31</p>
<p>3.5 Conclusion 32</p>
<p>4 The sensory quality of extra–virgin olive oil 35<br /> Mario Bertuccioli and Erminio Monteleone</p>
<p>4.1 Introduction 35</p>
<p>4.2 The official evaluation of defects and positive sensory attributes 36</p>
<p>4.3 The sensory profile 41</p>
<p>4.4 Sensory performance of extra–virgin olive oil–food pairing 49</p>
<p>5 Olive tree cultivars 59<br /> Luana Ilarioni and Primo Proietti</p>
<p>5.1 Introduction 59</p>
<p>5.2 Cultivars 59</p>
<p>5.3 The cultivar s relationship to productivity 60</p>
<p>5.4 The cultivar s relationship to oil quality 64</p>
<p>5.5 Common–sense recommendations 65</p>
<p>6 The role of oxygen and water in the extra–virgin olive oil process 69<br /> Bruno Zanoni</p>
<p>6.1 The conflicting roles of oxygen 69</p>
<p>6.2 The role of water in the transformation of phenolic compounds 71</p>
<p>References 74</p>
<p>Further reading 74</p>
<p>7 Extra–virgin olive oil contaminants 75<br /> Cristina Alamprese</p>
<p>7.1 Introduction 75</p>
<p>7.2 Contaminants of virgin olive oil 78</p>
<p>Part II The process 87</p>
<p>8 Olive harvesting 89<br /> Luigi Nasini and Primo Proietti</p>
<p>8.1 Introduction 89</p>
<p>8.2 Olive ripening 90</p>
<p>8.3 Harvesting systems 91</p>
<p>9 Olive handling, storage and transportation 107<br /> Primo Proietti</p>
<p>9.1 The autocatalytic nature of olives and oil degradation 107</p>
<p>9.2 Avoid mechanical damage to the olives 107</p>
<p>9.3 Control the time–temperature relationship 109</p>
<p>9.4 Management of the harvesting–milling link 112</p>
<p>10 Olive cleaning 113<br /> Claudio Peri</p>
<p>10.1 Introduction 113</p>
<p>10.2 The separation section 113</p>
<p>10.3 The washing section 114</p>
<p>10.4 Control points 115</p>
<p>11 Olive milling and pitting 117<br /> Alessandro Leone</p>
<p>11.1 Introduction 117</p>
<p>11.2 Milling machines 119</p>
<p>11.3 Pitting machines 124</p>
<p>12 Olive paste malaxation 127<br /> Antonia Tamborrino</p>
<p>12.1 Basic phenomena in malaxation 127</p>
<p>12.2 Malaxers 132</p>
<p>13 Centrifugal separation 139<br /> Lamberto Baccioni and Claudio Peri</p>
<p>13.1 Introduction 139</p>
<p>13.2 The three–phase process 140</p>
<p>13.3 The two–phase process 142</p>
<p>13.4 Decanters 142</p>
<p>13.5 Disc centrifuges 148</p>
<p>13.6 Final comments and remarks 151</p>
<p>14 Filtration of extra–virgin olive oil 155<br /> Claudio Peri</p>
<p>14.1 Introduction 155</p>
<p>14.2 Filtration principles 156</p>
<p>14.3 The filter media 159</p>
<p>14.4 Filtration equipment 159</p>
<p>14.5 Filtration systems 160</p>
<p>14.6 Conclusion 164</p>
<p>15 Extra–virgin olive oil storage and handling 165<br /> Claudio Peri</p>
<p>15.1 Introduction 165</p>
<p>15.2 Prevention of temperature abuse 166</p>
<p>15.3 Prevention of exposure to air (oxygen) 168</p>
<p>15.4 Prevention of exposure to light 170</p>
<p>15.5 Prevention of water and organic residues in the oil 171</p>
<p>15.6 Prevention of exposure to contaminated atmosphere and poor hygienic standards 171</p>
<p>15.7 Prevention of mechanical stress 171</p>
<p>16 Extra–virgin olive oil packaging 179<br /> Sara Limbo, Claudio Peri and Luciano Piergiovanni</p>
<p>16.1 Introduction 179</p>
<p>16.2 The packaging process 181</p>
<p>16.3 The packaging materials 185</p>
<p>16.4 The packaging operation 189</p>
<p>17 The olive oil refining process 201<br /> Claudio Peri</p>
<p>17.1 Introduction 201</p>
<p>17.2 The process of extraction of crude pomace oil 202</p>
<p>17.3 The refining process 205</p>
<p>17.4 The physical refining process 208</p>
<p>17.5 The quality and uses of refined olive oil 208</p>
<p>Part III The process control system 211</p>
<p>18 Process management system (PMS) 213<br /> Claudio Peri</p>
<p>18.1 Introduction 213</p>
<p>18.2 The structure of a PMS 214</p>
<p>18.3 Control of critical points 220</p>
<p>18.4 Risk analysis: a blanket rule for management decisions 224</p>
<p>19 Extra–virgin olive oil traceability 245<br /> Bruno Zanoni</p>
<p>19.1 Introduction 245</p>
<p>19.2 Four basic steps 246</p>
<p>19.3 Comments and conclusion 249</p>
<p>20 Product and process certification 251<br /> Ardian Marjani</p>
<p>20.1 Aims and approaches 251</p>
<p>20.2 Product and process certification 253</p>
<p>20.3 The selection of a certification system 257</p>
<p>20.4 The certification procedure 260</p>
<p>21 The hygiene of the olive oil factory 263<br /> Cristina Alamprese and Bruno Zanoni</p>
<p>21.1 Introduction 263</p>
<p>21.2 Hygiene of the external environment and buildings 264</p>
<p>21.3 Hygiene of the plant 268</p>
<p>21.4 Hygiene of the personnel 269</p>
<p>21.5 Hygiene management system (HMS) and HACCP 270</p>
<p>22 Olive mill waste and by–products 283<br /> Claudio Peri and Primo Proietti</p>
<p>22.1 Introduction 283</p>
<p>22.2 Composition, treatment and uses of olive mill wastewater 285</p>
<p>22.3 Composition, treatment and uses of olive mill pomace 291</p>
<p>23 The production cost of extra–virgin olive oil 303<br /> Enrico Bertolotti</p>
<p>23.1 Introduction 303</p>
<p>23.2 Concepts, terms and definitions 305</p>
<p>23.3 Hypotheses for the cost analysis 306</p>
<p>23.4 Cost calculation 308</p>
<p>23.5 Total cost 317</p>
<p>24 The culinary uses of extra–virgin olive oil 321<br /> Alan Tardi</p>
<p>24.1 A brief history of the olive 321</p>
<p>24.2 Old versus new: expanded culinary possibilities offered by excellent extra–virgin olive oil 324</p>
<p>24.3 Excellent extra–virgin olive oil as a condiment, at the table and in the kitchen 330</p>
<p>24.4 Putting excellent extra–virgin olive oils to work 332</p>
<p>24.5 Education and communication: revolutionizing the perception of olive oil one drop at a time 335</p>
<p>25 An introduction to life–cycle assessment (LCA) 339<br /> Stefano Rossi</p>
<p>25.1 Introduction 339</p>
<p>25.2 Methodological approach 340</p>
<p>25.3 Limits and advantages of the carbon footprint 342</p>
<p>25.4 Environmental communication strategies 343</p>
<p>25.5 The food sector 344</p>
<p>References 347</p>
<p>Appendix 349</p>
<p>Index 361</p>