Lecture 5: Critical control points of olive oil quality

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C. Olive oil Quality5. Olive oil quality
assurance

• 5. Critical control points of olive oil quality

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Critical control points of virgin olive oil
quality part I

• Delivery of raw materials
• Olives
• Clean the means of transport
• Control and inspect the cleanliness in the olive
  oil mills

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Critical control points of virgin olive oil
quality part II

• Monitor and keep a record of the oil extraction
  processes and methods
• Record the percentage of twigs, leaves, stones
  and soil extraneous matter in order to determine
  the intensity of leaf removal and washing before
  or after storing the olives

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Critical control points of virgin olive oil
quality part III

• Other raw materials
• Water Comply with the sanitary standards
• Cleaning and maintenance products Certify
  suppliers

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Critical control points of virgin olive oil
quality part IV

• - Storage
• Containers Comply with hygiene standards
• Duration Ensure storage is as short as possible
• - Placement
• Containers Comply with hygiene standards
• Control of changes in olive quality
  (fermentation) Avoid fruit storage
• Presence of mould Analyse free acidity

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Critical control points of virgin olive oil
quality part IV

•  Percolation Check percolation is done properly
• Pressing Check pressing is done properly
• Control of press load formation Check cleanness
  of the pressing mats, thickness of olive paste,
  number of pressing mats
• Adjustment of pressure According to
  manufacturing characteristics and not more than
  400 atm
• Quantity and temperature of water Minimum
  amount of water at not more 30oC for washing

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Critical control points of virgin olive oil
quality part V

•  Three-phase centrifugation
• Temperature of water added Not more than 35 oC
• Quantity of water added Maximum of 1 litre/kg
  mass
• Speed of centrifugation According to
  manufacturing
• characteristics
•  Two-phase centrifugation
• Speed of centrifugation According to decanter
  characteristics

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Critical control points of virgin olive oil
quality part VI

• Oil centrifugation
• Speed of centrifugation According to centrifuge
  characteristics
• Water added for washing According to the
  moisture and impurity content
• Oil storage
• Tank filling and sealing Avoid contact with
  the air and the entry of extraneous bodies

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Critical control points of virgin olive oil
quality part VII

• Distribution of oils according to
  physicochemical and organoleptic quality
• Sensory analysis
• Analysis of free acidity and peroxide value
• Identification of oil contained in each tank
• Record the origin and analytical characteristics
  of the oil on the tanks, and the date of
  placement in the tank
• Temperature inside tank Between 12 and 22 o C

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Summary of 5thLecture

• Critical control points of olive oil quality

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Summary of the Course

• Olive oil composition and quality
• Olive oil categories and types
• Sensory assessment of olive oil
• Packaging and labeling of olive oil
• Olive oil quality assurance

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