Olive oil is an edible fat obtained by pressing ripe olives and extracting oil. As a guarantee of safety and quality, the oil must meet precise quality standards, so the kits for the production and the analysis of the olive oil are very important. Let’s discover this fascinating world together!
Numerous health benefits are attributed to olive oil and is also used for the production of many cosmetics or pharmaceuticals.
New and surprising studies widen the scenarios on the beneficial effects of extra virgin olive oil and on its property to prevent the onset of diseases.
In fact a recent research that seems to be able to attribute to the extra virgin olive oil the inhibitory effect on the growth of Helicobacter Pylori, the bacterium responsible for ulcers and gastritis. This is an important discovery awaiting further scientific confirmation.
Also in this case the more the olive oil is new and the greater the benefits, due to the higher concentration of polyphenols.
The extra virgin olive oil in fact loses in three months most of its polyphenols (natural antioxidants present in plants). To avoid this problem and to have always fresh olive oil, many consumers make use of kits for the production and analysis of the olive oil that can be used at home.
Many machines for producing extra virgin olive oil at home exist. With these machines, one kilo of olive generates about 125 milliliters of olive oil.
For example a complete kit for the production of olive oil at home includes:
To obtain the olive oil, simply chop the whole olives with the kernels in the meat grinder, place a first filter on the press plate, roll out about 2 cm of pasta and then put a second filter. Continue in this way until you reach the top of the press. Operate the plunger and press the paste between the filters. The first oil will flow from the press. After recovering this liquid, it must be left to decant to recover the naturally floating oil.
These are “household” solutions that do not solve the problem of the availability of fresh olives during the off-season months. Some companies that sell kits for the production of olive oil at home solve this problem by supplying their customers with frozen olives, but we can imagine that this is not really conclusive.
Certainly more effective solutions to have olive oil “always fresh as just squeezed” are those related to its conservation.
The worst enemies of olive oil are oxygen, light, and heat. Every time that we open a bottle of Olive Oil, or we keep it in a heated place or exposed to light, we trigger off a decaying process of its organoleptic, and nutritive properties.
After years of research Paolo Pasquali devised an innovative extra virgin Olive Oil dispenser that he named OliveToLive. Its revolutionary system stores Olive Oil under a nitrogen, controlled temperature atmosphere in order to preserve not only its unmistakable aroma but also its extraordinary nutritive values.
Just open the faucet of OliveToLive and let the Olive Oil drizzle out as if it were just freshly pressed at the olive mill.
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