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Extra Virgin Olive Oil: Cold Pressed and Tested for Free Acidity
Extra virgin is the top grade of olive oil: pressed by mechanical means only, kept cool, and with no more than 0.8 % free acidity. Press fresh olives the day they are picked, keep the paste under 27 °C, and check the oil by titration: a few millilitres of weak caustic soda tell you its grade.
The picture: a water-driven olive mill with edge-running stones, drawn by Bartolomeo Gandolfi of Porto Maurizio, printed in Rome in 1793.
中级
A day
说明
1
1
Pick and press the same day
Pick and press the same day
Use sound olives, not overripe or bruised, and work them within hours of picking. Wash off leaves and dust.
此步骤所需材料：
成熟橄榄（鲜果）10 公斤
水5 升所需工具：
等臂天平2
2
Crush to a paste
Crush to a paste
Crush the olives, stones and all, to a paste in a stone mortar or under a rolling stone.
所需工具：
石臼
石料3
3
Stir the paste, keep it cool
Stir the paste, keep it cool
Stir the paste slowly for 20–30 minutes so the oil droplets join. Keep it under 27 °C: no hot water, no warming.
所需工具：
木勺
温度计4
4
Press and settle
Press and settle
Wrap the paste in cloths and press it. Let the liquid stand in glass jars until the oil floats clear over the water, then draw the oil off.
所需工具：
布（过滤用）
压机
沉降瓶（玻璃）5
5
Test the free acidity
Test the free acidity
Make 0.1 M caustic soda: 4 mL of the 10 % solution made up to 100 mL. Warm 50 mL ethanol with a few drops of phenolphthalein and add caustic soda until just pink. Weigh in 10 g of oil, shake, and titrate from the burette until the pink lasts 30 seconds. Read the grade in the next step.
此步骤所需材料：
乙醇——实验级，95 %50 毫升
氢氧化钠 10 % 溶液4 毫升
酚酞指示剂溶液1 毫升所需工具：
等臂天平
锥形瓶
滴定管（玻璃）
电热板
化学防溅护目镜6
6
Free acidity
Free acidity
正在加载 Jupyter 笔记本…
7
7
Bottle it dark
Bottle it dark
Oil at 0.8 % or under keeps the extra virgin name only if it also tastes clean and fruity. Store it in dark glass, full and closed, out of the light and heat.
所需工具：
琥珀色玻璃瓶8
8
Limits
Limits
The grade limits and the 27 °C cold-press mark are from the IOC grades as given by Wikipedia; the titration is the standard free-fatty-acid test (AOCS Ca 5a-40). Quantities are ours. The official grade also needs a tasting panel, which one maker cannot provide.
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