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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.
Àárín
A day
Ìlànà
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.
Àwọn ohun èlò fún ìgbésẹ̀ yìí:
Òlífì pípọ́n (tuntun)10 kg
Omi5 lítàÀwọn irinṣẹ́ tí a nílò:
Òǹwọ̀n ìdọ́gba2
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.
Àwọn irinṣẹ́ tí a nílò:
Odó òkúta
Òkúta3
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.
Àwọn irinṣẹ́ tí a nílò:
Ṣíbí Igi
Ẹ̀rọ Ìwọ̀n Ooru4
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.
Àwọn irinṣẹ́ tí a nílò:
Aṣọ (fún Sísẹ́)
Ìtẹ̀
Ìgò ìjókòó (dígí)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.
Àwọn ohun èlò fún ìgbésẹ̀ yìí:
Ethanol - ìpele ilé-ìwádìí, 95 %50 ml
Sodium hydroxide ní omi ìdá 104 mlÀwọn irinṣẹ́ tí a nílò:
Òǹwọ̀n ìdọ́gba
Ìgò Erlenmeyer
Bureti (dígí)
Pátákó Gbígbóná
Gílásì Ààbò Fún Ìfọ́n Kẹ́míkà
Omi ìtọ́kasí phenolphthalein6
6
Free acidity
Free acidity
Ń ṣí ìwé Jupyter…
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.
Àwọn irinṣẹ́ tí a nílò:
Ìgò gíláàsì amber8
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.
Àwọn ohun-èlò
4- Àyè
- 5 lítàÀyè
- Àyè
Àwọn irinṣẹ́ tó nílò
14- Àyè
- Àyè
- Àyè
- Àyè
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