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<pre>Dear Julie,

If you have in mind to produce high quality olive oil, you need by the
others to:

1) do an early harvest (when the fruit it is half green and half brown)
2) press at temperature below 25°C and within 24 our from the harvest

Well, in this case the oil will show a very low free acidity and peroxydes
content and also high concentrantion of polyphenols.

This oil need at least 2 months to depositate and it is also reccomended to
operate more than one decantation.

Alternatively, I suggest you to filter the oil in a stainless stell tank
containing cotton as filtering surface.

There is an other choice that is the use of forced filtration obtain by
pressure and paper filter. I suggest you to do not use this metod because
many substancies responsible for the oil's organoleptic features are stopped
by this method.


You also choose to produce unfiltering oil. It is now well known that the
unfiltered oil is organoleptically the best choice for the fresh use, but
the little particles of fruit may undergo during time to organic
decomposition whic in turn increase free acidity, peroxydes and so on.
Therefore the oil quality decrease.

I suggest to consume unfiltered oil within 8 moths from the production date.

This discussion it is supported by chemical and organoleptic oil analysis
which we have done many times.


Regards

Marco Bettini
Organic Farm Domenico Bettini
http://www.aziendabettini.com










-----Messaggio originale-----
Da: juliemlloyd [mailto:lloyd@...]
Inviato: lunedì 17 giugno 2002 15.14
A: OliveOil@yahoogroups.com
Oggetto: [OliveOil] Filtration of oil


I'm interested to hear any comments on treatment of oil after
pressing.
Do most of the members of this group filter their oil? If so, what
type of filters do you prefer? How long do you leave the oil to
settle?
As a novice to oil production, I would appreciate your opinions.

Julie Lloyd




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