By Fausto Luchetti (auth.), John Harwood PhD, DSc, Ramón Aparicio PhD (eds.)
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Extra info for Handbook of Olive Oil: Analysis and Properties
The enzymatic oxidation of olive oil begins after the olives are picked from the tree and continues during the storage of fruits and the olive processing. During the storage of virgin olive oil, the oxidation continues in the form of a radical mechanism that is supported by the oxygen contained in the headspace of deposits or dissolved in the oil. The virgin olive oil oxidative deterioration is encouraged by exposure to light, contact with air (oxygen), ambient high temperature (more than 30°C) and high contents of metals (especially copper and iron).
If this is not possible and the olives must be stored, the storage time should be as short as possible and the storage procedure carried out in such a way that the product quality is always protected. The best way to preserve the olives is to arrange thin layers (20-30 em) of drupes inside cases and place them in a cool, airy, and protected warehouse room. Although undesirable, but sometimes inevitable, olives also can be stored in large or small cases provided that air circulation is sufficient and thick layers of drupes are avoided in order to prevent fermentation.
Thanks to the large water savings, this technology promises to expand throughout the Mediterranean basin, a geographical area with limited water supply. The olive-pomace from dual-phase decanters contains all the olive oil not extracted. Thus, it seems useful to recover part of this oil by a second centrifugation. The oil obtained from the second extraction has a dark-green color and might have a percentage of triterpene di-alcohols (erythrodiol and uvaol) higher than the limit value established by law (Di Giovacchino and Costantini 1991 ).