Olive Milk?
Today, a customer of ours wanted to get information about olive milk and sent the following article to get our opinion... Well done to whoever wrote the article, we agree with every word. We do not produce such a thing as olive milk, our reasons are the same. Together with conscious producers and consumers, our country will reach a much better place in the world market in terms of olive oil in a very short time. Well done to everyone who is fighting for this cause.
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Recently, we see that a product called Olive Milk, which is very popular in the market, and which is frequently mentioned.
We are also asked whether we produce or sell Olive Milk. We tell our valuable consumers that we do not produce or sell. Let's examine together why we produce or not.
First of all, we start looking for the answer to what is Olive Milk. Having played an important role in the promotion of Olive Oil recently, Mr. On a website that we think belongs to Canan Karatay, olive milk is defined as follows;
Olive oil, which is obtained with a stone mill and press machine of about a century, is called olive milk. Olives, which are crushed for 30 minutes in a stone mill, are then put into felt sacks. Olives placed on top of each other in the press are pressed with a pressure of approximately 200 tons. At this stage, olive oil, which is produced without any chemical or heating process, is produced by cold pressing method.
"We crush the olive with lithography. We take our lithographed olives, which we have made into paste, between our sackcloth and press them with pressure. The oil and water in the olive grain flow into the cauldron. After we let this running water and oil rest for 20 minutes, we take the oil on it with a gravitational scroll and pack it.
In another source, there is a narrative like this;
It is crushed with stones weighing several tons, rotating at 50 revolutions per minute, and placed in special bags. We call this oil 'olive milk', which leaks out of these bags by itself without using any press, and flows drop by drop like tears.
Let's share another definition;
The olive grains, which are ground and made into paste in the stone mill, are taken into the dough vat. Here, its own oil is expected to be released. The dough leaves very little oil. These oils are collected with stones, it is a very special oil.
In other words, Olive Milk means "Water Press, Stone Press, Stone Mill, etc." Together, we can determine that it is a product produced by traditional methods, which we call
The production process is roughly as follows;
- Olives are crushed in a stone mill for approximately 30-45 minutes and turned into olive paste.
- The olive paste is left to stand for a certain period of time, allowing olive oil to accumulate on the dough.
- The olive oil accumulated on the olive paste is separated.
Well, do we know what factors affecting the quality of olive oil are exposed to these products, which are sold with particular emphasis on health benefits and quality?
First off, olive oil doesn't like air. Among the advantages of the mentioned method, it is explained that olive oil is obtained without squeezing. However, while the olives are crushed in the stone mill and the dough is kept, they are in constant contact with the air, and on the one hand, the product oxidizes and the peroxide level rises, on the one hand, we lose the organic and volatile components that we call polyphenols that are beneficial for health. Waiting without squeezing the olive oil starts to damage the olive fruit and therefore the olive oil we obtain becomes defective, of poor quality and useless in terms of health benefits. Therefore, olive oil is a product that must be produced as soon as possible.
In the olive oil that comes out, there is also black water, which is the olive's own juice and which is required to be separated from the oil, and olive residue, namely pulp. Otherwise, as it waits, the pulp taste will dominate, that is, the oil will deteriorate. In addition, since it contains chlorophyll intensely, chlorophylls break down and oxidize in contact with light.
In addition, the product called olive milk contains all the disadvantages of traditional production methods. We have previously shared the disadvantages and negative aspects of traditional systems in our Stone Press Olive Oil and Continuous System Olive Oil article, we recommend you to read it.
If you are consuming your olive oil for health, the products you should consume are early harvest-cold-pressed olive oils. Due to its high polyphenol content, this type of high polyphenol, early harvest & cold pressed extra virgin olive oil, which will have significant contributions to your health in the medium and long term, is the best quality olive oil with the highest health benefits in the market. Olive milk, on the other hand, is not comparable to such oils in terms of quality or health benefits due to its production method.
In addition, there is no product defined as Olive Milk in the Turkish Food Codex. In other words, when looking at the product, the label and packaging on the product, it can often be contrary to laws, regulations and regulations. In addition, you can neither understand whether the product you buy as olive milk is really olive milk, nor can government agencies detect it. Have you ever wondered where the abundance of olive milk in the market comes from, since the production capacity of these products, which you sometimes buy under the name of olive milk, by making significant sacrifices in your budget, is very low? Dear Mücahit Kıvrak, one of our Edremit Zeytincilik Vocational School teachers, summarizes this situation as follows;
Some of the olive oils sold as olive milk are normal continuous, some of them are olive oil of water press stone crushing systems. So it depends on the conscience of the seller.
If we summarize the information we have given;
The product called Olive Milk is not as high quality as you think, it cannot be. Because the production techniques are not suitable for this.
The product called Olive Milk is not as healthy as you think, it cannot be. You cannot obtain high polyphenols (healthy organic compounds, antioxidants in olive oil) because production techniques are not suitable for this.
It is not possible for us to know the actual production method of the products on the market under the name of Olive Milk.
Therefore, we produce our olive oil with modern systems and we do not produce or sell olive milk produced with traditional methods.
While we try to use cutting-edge technology from the cars we drive to the computers, from the living room to the kitchen in our home, traditional methods that are authentic in the foods we consume may not always be suitable for producing correct and beneficial products for our health. This is also the case for olive oil, so we recommend that you prefer olive oil produced with modern, continuous systems.
So What Makes Olive Oil Beneficial?
PHENOLIC COMPONENTS
In recent years, many studies have been conducted on the effects of dietary components on health. Especially, studies on fats have gained importance when health problems such as increasing obesity are taken into account. Unfortunately, the increase in interest in oils does not mean that accurate information on this subject reaches consumers. The heart-friendly emphasis in margarine advertisements is a good example of this. In general, unsaturated fats are considered healthier than saturated fats. However, it is a known fact that the health effects of all unsaturated fats are not the same. Especially during the refining of unsaturated oils, there is a loss of components such as oil-specific phenolic components, which are small in quantity but whose effect may be significant. Since olive oil is a fruit juice obtained only by physical processes, it differs from other vegetable oils with this feature.
Olive oil is the main source of fat in the eating habit, which is called the Mediterranean diet in the world and has become very popular in recent years. Recent studies suggest that components in olive oil have far more positive effects than previously reported.
Phenolic compounds are components that improve both the positive health effects and flavor profile of olive oil. Although consumers see free acidity as the most important quality criterion in olive oil, the most important feature that distinguishes extra virgin olive oil from other oils is the minor components that make up approximately 2 percent of the oil. Among the minor components, phenolic components (polyphenols) constitute an important part. Another misconception that consumers have is that the bitterness and burning of olive oil are perceived as a negative feature. Burning and bitterness are positive properties for olive oil and are indicators of excess phenolic components. These compounds, which are very important in olive oil, are affected by various conditions. It is necessary to take precautions to ensure the protection of these special and important compounds, to be produced with the right processes, and to store the olive oil in good conditions, starting from the cultivation stage of the olive.
Polyphenols occur naturally in plants. Unlike vitamins and minerals, they are not essential nutrients, but they contribute to many mechanisms with their beneficial effects on the body. Fruits and vegetables are sources of polyphenols. Other sources include nuts and seeds, cocoa products (eg dark chocolate), whole grain products, tea and coffee, and red wine. Polyphenols are known for their antioxidant properties.
There is evidence that polyphenols inhibit cancer formation and tumor growth. Polyphenols can interfere with reactive elements and cancerous and mutated cells, activate the main proteins that control cell proliferation, and prevent the emergence of certain cancer-related genes. It is now possible to reach many articles published by important institutions on these subjects on the internet.
Our body cannot benefit from all the polyphenols in every fruit and vegetable. For example, although there is 5000 mg/kg of polyphenol in apples, it can only take 0.2% of it. However, it can absorb 90% of the polyphenol olive oil drunk on an empty stomach, and can absorb 45-55% of the beneficial compounds in it. In simple terms, 10 soldiers can be sent to the body, as in the apple example, while 450 soldiers can be sent with 900+ polyphenol olive oil.
If you want more information about the phenolic compounds in olive oil, you can refer to our article in Bilge Tree Magazine published in March 2019 ( https://www.tlosolive.com/blog/icerik/polifenol-nedir-bilge-agac-dergisi-ferhan-tolga-ozen ).
FENOLIVE
Not every olive oil has enough phenolic compounds. In fact, each olive variety has different amounts of phenolic compounds. In order to obtain an oil rich in polyphenols, the right olive varieties and olive trees in the right region should be selected. The fruit of any tree with hail hit or fly wound should not be used. Olives must be carefully picked from the tree. Picking it up with a pole and dropping it to the ground initiates oxidation in olives. The phenolic compounds in it begin to disappear. In Fenolive series products, we collect all the product one by one by hand. As the olive waits, oxidation continues. At Fenolive, we squeeze the product we carry in the crates within 4 hours. Phenolic compounds in olive oil do not like heat and contact with air at all. They are lost in the heat, fly away in contact with air. Therefore, the squeezing should definitely be below 27 degrees, that is, it should be cold pressed. Although the name of the stone mills sounds good, they get lost there too, as the air contact is high. After tightening, the oil should be well protected. We use special tanks produced for this purpose, the mouth of which is called Italian lid, made of steel approved by the Ministry of Health. As the oil in the tank empties, we press nitrogen gas to prevent air contact.
In summary, our sole purpose in Fenolive series products is to capture very beneficial compounds for health, transfer them to oil at the highest level and protect them. While we produce 1 kg of oil from 3.5-4 kg of olives when producing normal hot pressed oil, in Fenolive, in early harvest, when we obtain 1 liter of oil from 50 kg of olives. In flat land, we are happy when a worker collects 100-120 kg in mixed harvesting, while 20 kg in Fenolive per day.
Fenolive series products are in the category of "Healthy Natural Extra Virgin Olive Oil" in accordance with the European Union Health Declaration. They are grouped according to the amount of polyphenol they contain. 350+ means that there are 350 or more mg/kg of phenolic compounds in them as of the date of production. These measurements witness samples are determined and made on a tank basis in laboratories approved by the internationally recognized IOOC (International Olive Oil Council), and the measurement report is sent to you with the product.
There may be differences between the reports of products with polyphenols in the market in terms of measurement methods/reporting methods. If the same product is reported using a different method, it is possible to publish a report with a much higher figure. But we are one of the internationally recognized methods developed by the IOC, Doc. We report in tyrosol according to No. 29. You can find the details of the subject in our " Polyphenol Measurement Reports and Differences in the Market " blog.
What is polyphenol? What benefits does it have? You can find answers to many of your questions such as " The Miracle of Olive Oil " in our blog.
SUMMARY, NOT EVERY OLIVE OIL...
To reach our natural products that can help protect your health:
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https://www.tlosolive.com/blog/icerik/comments
For your health, for your health...
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