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Extra Virgin Olive Oil: Cold Pressed and Tested for Free Acidity
Lemone (Wikimedia Commons) · CC BY-SA 4.0
TheChef

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TheChef

14. Oktoba 2026DK
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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.
Kati
A day

Maagizo

1

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.

Vifaa kwa hatua hii:

Zeituni zilizoiva (mbichi)Zeituni zilizoiva (mbichi)10 kg
MajiMaji5 lita

Zana zinazohitajika:

Mizani ya mizani-mbiliMizani ya mizani-mbili
2

Crush to a paste

Crush the olives, stones and all, to a paste in a stone mortar or under a rolling stone.

Zana zinazohitajika:

Kinu cha jiweKinu cha jiwe
JiweJiwe
3

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.

Zana zinazohitajika:

Kijiko cha MbaoKijiko cha Mbao
KipimajotoKipimajoto
4

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.

Zana zinazohitajika:

Kitambaa (cha Kuchuja)Kitambaa (cha Kuchuja)
MkandamizoMkandamizo
Mitungi ya kutulizia (ya kioo)Mitungi ya kutulizia (ya kioo)
5

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.

Vifaa kwa hatua hii:

Etanoli ya maabara, 95 %Etanoli ya maabara, 95 %50 ml
Hidroksidi ya sodiamu, myeyusho wa asilimia 10Hidroksidi ya sodiamu, myeyusho wa asilimia 104 ml

Zana zinazohitajika:

Mizani ya mizani-mbiliMizani ya mizani-mbili
Chupa ya ErlenmeyerChupa ya Erlenmeyer
Bureti (ya kioo)Bureti (ya kioo)
Sahani ya Kupasha JotoSahani ya Kupasha Joto
Miwani ya kinga dhidi ya kemikaliMiwani ya kinga dhidi ya kemikali
Myeyusho wa kiashiria cha fenolfthaliniMyeyusho wa kiashiria cha fenolfthalini
6

Free acidity

Inapakia daftari la Jupyter…
7

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.

Zana zinazohitajika:

Chupa ya kioo cha kahawiaChupa ya kioo cha kahawia
8

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.

Vifaa

4

Zana Zinazohitajika

14

Mchoro huu unatengeneza

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Ethanol 95 %: Wine Distilled, Rectified and Dried over Potash

Ethanol 95 %: Wine Distilled, Rectified and Dried over Potash

na CharlieDE

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