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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. uMfumfu 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.
Ophakathi
A day

Imiyalelo

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.

Izinto zokwakha zalesi sinyathelo:

Ama-olive avuthiwe (amasha)Ama-olive avuthiwe (amasha)10 kg
AmanziAmanzi5 amalitha

Amathuluzi adingekayo:

Isikali sesilinganisoIsikali sesilinganiso
2

Crush to a paste

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

Amathuluzi adingekayo:

Isigqulo setsheIsigqulo setshe
ItsheItshe
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.

Amathuluzi adingekayo:

Ukhezo LokhuniUkhezo Lokhuni
IthemomithaIthemomitha
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.

Amathuluzi adingekayo:

Indwangu (Yokuhluza)Indwangu (Yokuhluza)
UmcindezeliUmcindezeli
Amabhodlela okuzika (engilazi)Amabhodlela okuzika (engilazi)
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.

Izinto zokwakha zalesi sinyathelo:

I-ethanol - izinga lelabhorethri, 95 %I-ethanol - izinga lelabhorethri, 95 %50 ml
I-sodium hydroxide, isixazululo se-10 %I-sodium hydroxide, isixazululo se-10 %4 ml

Amathuluzi adingekayo:

Isikali sesilinganisoIsikali sesilinganiso
Ibhodlela le-ErlenmeyerIbhodlela le-Erlenmeyer
I-burette (ingilazi)I-burette (ingilazi)
Ipuleti ElishisayoIpuleti Elishisayo
Izibuko Zokuchitheka KwamakhemikhaliIzibuko Zokuchitheka Kwamakhemikhali
Isisombululo senkomba ye-phenolphthaleinIsisombululo senkomba ye-phenolphthalein
6

Free acidity

Ilayisha incwadi ye-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.

Amathuluzi adingekayo:

Ibhodlela lengilazi ye-amberIbhodlela lengilazi ye-amber
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.

Izinto

4

Amathuluzi Adingekayo

14

Le blueprint yenza

Thumbnail
Isibambeli

Uwoyela womnqumo we-extra virgin

Free

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Ama-blueprint ahlobene

Lama-blueprint abelana ngolwazi — amasu, izinto noma izimiso

Greek Olive Oil — Pressing Olive Oil with a Trapetum Mill

Greek Olive Oil — Pressing Olive Oil with a Trapetum Mill

ngu-TheChefDK

Ukudla

81
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Ethanol 95 %: Wine Distilled, Rectified and Dried over Potash

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

ngu-CharlieDE

Organic

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Sekela uMenzi ngokuthenga imikhiqizo nge-Blueprint yabo IKhomishane Yomenzi kumiswe ngabathengisi, noma dala inguqulo entsha yale Blueprint bese uyifaka njengoxhumaniso ku-Blueprint yakho ukuze wabelane ngemali engenayo.

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