How Does Olive Oil Decanter Work?
Olive oil, with its rich history and numerous health benefits, has been a staple of Mediterranean cuisine for millennia. But how is this golden liquid extracted from the humble olive fruit? The olive fruit comes from the sun-soaking soils of Mediterranean countries.
The olive oil extraction process requires an “olive oil decanter”. This machine is essential for transforming ripe olives into premium olive oil. This machinery is used in the production of all types of olive oil such as olive pomace oil, pure olive oil, or extra virgin olive oil.
This article seeks to demystify the inner workings of an olive oil decanter mechanism.
To appreciate the function of the olive oil decanter, we first need to understand the broader process of olive oil extraction. The olives must go through several stages to be bottled.
First, they must be washed after being harvested. Then, they must be crushed into a paste. The paste must be mixed slowly to separate the oil. The most important point here is to make sure that the olives are to enter the olive oil extraction process right after harvesting. Olive oil producers in Turkey such as Artem Oliva or Palamidas Olive Oil Co. are the top olive oil companies that are known to make the transfer time of the olives from olive farms to their olive oil mills.
Finally, the mixture is centrifuged to separate the oil, solids, and water. The machinery used to handle this paste is called malaxer. It's here, in this final stage, where the olive oil decanter truly shines.
The operation of an olive oil decanter is based on centrifugal force. This is the outward force that pulls rotating objects away from the center of rotation. In simpler terms, it spins the olive paste at high speeds, creating a force that separates substances of different densities.
At its core, an olive oil decanter consists of a rotating horizontal drum. Within this drum, there's a high-speed rotating screw conveyor. The olive paste enters the decanter. It is then subjected to a rapid centrifugal force. This force is caused by the drum and the conveyor's rotation.
Solid particles and oil have different densities. This causes the solid particles to be thrown against the wall of the drum. The oil, being lighter, forms a layer inside the drum. This layer of oil is easily collected.
The efficiency and precision of the decanter come from its ability to spin at different speeds. The drum and the screw conveyor rotate in the same direction but at slightly
different velocities. The speed difference allows the conveyor to continually move the separated solids away from the decanter. This leaves only pure, unadulterated oil.
The olive oil decanter offers more than just efficient separation. It's a key factor in maintaining the quality and flavor of the oil. By swiftly removing the solids and water, it prevents unwanted fermentation and helps preserve the oil's beneficial properties and fresh taste.
Furthermore, the decanter also supports the production of different grades of olive oil. Producers can control the level of polyphenols in olive oil by adjusting the amount of water added during the process. This produces a range of oils, from extra virgin olive oil with its high polyphenol content to milder virgin olive oil.
In conclusion, the olive oil decanter is an unsung hero in olive oil production. Centrifugal force is used to efficiently separate oil from solids and water. This preserves the quality of the oil and allows to produce different olive oil grades.
This equipment has enabled us to appreciate the flavor, scent, and nutritional value of olive oil. We are fortunate to be able to enjoy it daily.
Next time you use oil, consider the special vessel that helped make it. Think about how it was drizzled on your salad or sizzling pan. Appreciate the remarkable decanter that produced it.