Minyak Zaitun yang tidak di tapis(Mentah) atau "Raw Olive Oil" mengandungi "Minyak Zaitun", "Air" dan "Isi Buah Zaitun" atau sedimen yang mendap di dasar botol.
Pada kebiasaannya Minyak Zaitun ini hanya di dapati pada enam bulan pertama selepas musim menuai buah zaitun. Permintaan yang tinggi ke atas Minyak Zaitun ini adalah kerana khasiatnya yang dikatakan lebih banyak daripada Minyak Zaitun yang telah di proses.
Berbeza dengan Minyak Zaitun yang telah diproses, kandungan "Air dan Isi Buah Zaitun" yang termendap di dasar botol tersebut akan merosakan kualiti Minyak yang terkandung.
Oleh yang sedemikian, Minyak Zaitun ini lebih baik di minum atau digunakan dalam tempoh enam bulan selepas ianya di botolkan.
The process of olive oil production ends with a product (oil) in which, in suspension, are tiny particles of olive oil (pulp and stone) that give the classic look of murky raw oil, freshly pressed.
If the oil is not filtered these particles will tend to slowly sink to the bottom of the container in which the oil is stored (tank, bottle, tin, etc.)
The presence of these particles produces the undesired effect of reducing, even very much, the conservation time of oil. The processes of fermentation of these particles will in fact cause the creation of what is technically known as “sludge”, whereby olive pulp is fermented, rotting.
As a result, since olive oil enhances perfumes (for better or for worse …) , a smell of rotten oil tend to take on the great perfume of the oil(defect of sludge).
Therefore, an unfiltered oil if on one side is more genuine and healthy compared to a filtered one, on the other must necessarily be consumed in a short time to avoid creating the defects just seen.
Basically, filtering involves putting the oil through a thick layer of cotton to trap any tiny particles of olive fruit that may be in the oil. That’s the gist. (or what most people think)
We don’t filter our POEVOO. We remove those fruit particles with the help of Mother Nature, namely Gravity.
Here’s how. Initially, we wash the olives before we crush them. After crushing, the resulting olive paste is sent to high-speed centrifuges where the oil is separated from fruit particles and water.
As a general rule, the remaining fruit particles – similar to pulp in orange juice – can really enhance the taste and flavor of the POEVOO. The fruit particles contribute to what makes our limited-release RAW OLIVE OIL taste so fantastic.
But over time those same fruit particles will eventually ferment. That’s why our RAW OLIVE OIL is dated on the bottle to be consumed quickly.
By contrast, we need to remove the remaining fruit particles in our other oils that require a longer shelf life. Larger producers from Europe do this by filtering the oil. We don’t typically do that. We Separate the Oil, Water and Fruit Particles
We pump the oil into large stainless steel storage tanks housed inside a temperature-controlled room. (The exception is our RAW OLIVE OIL, which we bottle immediately.) Inside the tank, the oil is allowed to settle for one to two months so Mother Nature can “suck” any remaining fruit particles to the bottom. This process is called “racking.”
During racking we move the oil from tank to tank about every month to remove the sediment and clean the tank. The racking process typically is completed in late December, which allows our new oil to ship by January. 1st or so.
The most noticeable difference between an unfiltered and a filtered POEVOO is appearance. The unfiltered oil may appear greenish in colour, a bit cloudy, owing to residual fruit particles that weren’t removed through gravity in the settlement tank.
Once an oil has been fully racked, however, the lower concentration of remaining fruit particles no longer has an adverse effect on the oil’s lifespan or quality and the oil may be consumed up to 2 years from pressing.
Oleh yang sedemikian, Minyak Zaitun ini lebih baik di minum atau digunakan dalam tempoh enam bulan selepas ianya di botolkan.
First, let’s try to understand why the oil must be filtered.
The process of olive oil production ends with a product (oil) in which, in suspension, are tiny particles of olive oil (pulp and stone) that give the classic look of murky raw oil, freshly pressed.
If the oil is not filtered these particles will tend to slowly sink to the bottom of the container in which the oil is stored (tank, bottle, tin, etc.)
So why is the oil filtered?
The presence of these particles produces the undesired effect of reducing, even very much, the conservation time of oil. The processes of fermentation of these particles will in fact cause the creation of what is technically known as “sludge”, whereby olive pulp is fermented, rotting.
As a result, since olive oil enhances perfumes (for better or for worse …) , a smell of rotten oil tend to take on the great perfume of the oil(defect of sludge).
Therefore, an unfiltered oil if on one side is more genuine and healthy compared to a filtered one, on the other must necessarily be consumed in a short time to avoid creating the defects just seen.
We don’t filter our POEVOO. We remove those fruit particles with the help of Mother Nature, namely Gravity.
Here’s how. Initially, we wash the olives before we crush them. After crushing, the resulting olive paste is sent to high-speed centrifuges where the oil is separated from fruit particles and water.
As a general rule, the remaining fruit particles – similar to pulp in orange juice – can really enhance the taste and flavor of the POEVOO. The fruit particles contribute to what makes our limited-release RAW OLIVE OIL taste so fantastic.
But over time those same fruit particles will eventually ferment. That’s why our RAW OLIVE OIL is dated on the bottle to be consumed quickly.
By contrast, we need to remove the remaining fruit particles in our other oils that require a longer shelf life. Larger producers from Europe do this by filtering the oil. We don’t typically do that. We Separate the Oil, Water and Fruit Particles
We pump the oil into large stainless steel storage tanks housed inside a temperature-controlled room. (The exception is our RAW OLIVE OIL, which we bottle immediately.) Inside the tank, the oil is allowed to settle for one to two months so Mother Nature can “suck” any remaining fruit particles to the bottom. This process is called “racking.”
During racking we move the oil from tank to tank about every month to remove the sediment and clean the tank. The racking process typically is completed in late December, which allows our new oil to ship by January. 1st or so.
The most noticeable difference between an unfiltered and a filtered POEVOO is appearance. The unfiltered oil may appear greenish in colour, a bit cloudy, owing to residual fruit particles that weren’t removed through gravity in the settlement tank.
Once an oil has been fully racked, however, the lower concentration of remaining fruit particles no longer has an adverse effect on the oil’s lifespan or quality and the oil may be consumed up to 2 years from pressing.
Salam tuan,
ReplyDeleteapa kelebihan minyak yang tak ditapis dengan yang ditapis? Dan maksudnya stok kena habis dalam masa 6 bulan lah kan? Kalau begitu, sayanglah kalau tak habis kan.
W'Salam,
ReplyDeleteJawapan kepada soalan di atas agak panjang dan perlukan penerangan dari pelbagai sudut walaupun soalanyan pendek sahaja, adalah diharapkan agar Cik Siti dapat datang ke pusat jualan kami agar kita dapat berkongsi ilmu dan maklumat buat pengetahuan bersama, Insyallah.
Okay,terima kasih tuan.InshaAllah jika ada rezeki ke sana tuan.
ReplyDelete