{"id":13734,"date":"2023-07-12T11:04:05","date_gmt":"2023-07-12T11:04:05","guid":{"rendered":"https:\/\/www.oliveoilathome.com\/?p=13734"},"modified":"2023-07-12T11:04:05","modified_gmt":"2023-07-12T11:04:05","slug":"production-huile-dolive","status":"publish","type":"post","link":"https:\/\/www.oliveoilathome.com\/fr\/blog\/production-huile-dolive\/","title":{"rendered":"Production huile d’olive extra vierge"},"content":{"rendered":"

Nous voulons vous montrer comment l’huile d’olive est produite. C’est pourquoi nous allons consacrer ce post \u00e0 expliquer tout le processus de production de l’huile d’olive<\/strong>.<\/p>\n

L’huile d’olive n’est rien d’autre que le jus de l’olive mais, contrairement aux oranges qu’il suffit de presser pour en extraire le jus, les olives n\u00e9cessitent un syst\u00e8me d’extraction beaucoup plus complexe.<\/p>\n

Facteurs de production de l’huile d’olive<\/h2>\n

La r\u00e9colte de l’huile<\/h3>\n

Les olives doivent \u00eatre saines. La p\u00e9riode optimale de r\u00e9colte varie en fonction du type d’huile que l’on souhaite produire. Dans le cas de l’huile d’olive de qualit\u00e9 sup\u00e9rieure, la r\u00e9colte se fait g\u00e9n\u00e9ralement entre la fin octobre et le d\u00e9but novembre. Pour l’huile d’olive vierge extra conventionnelle, la r\u00e9colte se fait g\u00e9n\u00e9ralement en d\u00e9cembre, lorsque les olives ont produit toute l’huile (lipogen\u00e8se).<\/p>\n

Nettoyage<\/h3>\n

Il est recommand\u00e9 que l’intervalle de temps entre la r\u00e9colte et le pressage des olives soit le plus court possible afin de pr\u00e9server leur qualit\u00e9 et d’\u00e9viter le d\u00e9marrage du processus de fermentation. Cet intervalle ne doit pas d\u00e9passer 24 heures. Avant le broyage, les feuilles et les branches qui accompagnent les olives doivent \u00eatre enlev\u00e9es. Cette op\u00e9ration s’effectue dans la machine de nettoyage o\u00f9 des ventilateurs expulsent de l’air sous pression et \u00e9liminent tout ce qui p\u00e8se moins lourd que les olives, en l’occurrence les feuilles et les branches.<\/p>\n

Broyage<\/h3>\n

La premi\u00e8re \u00e9tape de l’extraction de l’huile est le broyage. Elle est r\u00e9alis\u00e9e \u00e0 l’aide de moulins \u00e0 marteaux qui \u00e9crasent les olives enti\u00e8res. L’\u00e9tape suivante est le battage. La masse broy\u00e9e entre dans les m\u00e9langeurs o\u00f9 elle est pr\u00e9par\u00e9e pour la s\u00e9paration ult\u00e9rieure des composants. En r\u00e9sum\u00e9, l’objectif est d’homog\u00e9n\u00e9iser la p\u00e2te, c’est-\u00e0-dire d’unir l’huile \u00e0 l’huile, la p\u00e2te \u00e0 la p\u00e2te et l’eau \u00e0 l’eau.<\/p>\n

D\u00e9cantation<\/h3>\n

Ce processus est divis\u00e9 en deux phases. La premi\u00e8re se d\u00e9roule dans la centrifugeuse horizontale. Les composants y sont s\u00e9par\u00e9s en fonction de leur diff\u00e9rence de densit\u00e9. Cette machine tourne \u00e0 environ 3 000 tours par minute, formant trois anneaux, avec la masse \u00e0 l’ext\u00e9rieur, l’eau dans l’anneau le plus proche et l’huile dans l’anneau du milieu. Dans cette premi\u00e8re phase, nous s\u00e9parons la partie liquide (eau et huile) de la partie solide (noyau, peau et pulpe, ce que nous appelons le marc).<\/p>\n

Dans une deuxi\u00e8me phase, nous s\u00e9parons l’eau de l’huile. Cette op\u00e9ration s’effectue dans la centrifugeuse verticale. Comme il est plus compliqu\u00e9 de s\u00e9parer les liquides, elle tourne encore plus vite, \u00e0 environ 6 000 tours par minute. Comme dans l’\u00e9tape pr\u00e9c\u00e9dente, les composants seront s\u00e9par\u00e9s par leur diff\u00e9rence de densit\u00e9.<\/p>\n

Filtration<\/h3>\n

La derni\u00e8re \u00e9tape avant la mise en bouteille de l’huile est la filtration, qui permet d’\u00e9liminer les impuret\u00e9s et l’humidit\u00e9 de l’huile.<\/p>\n

Conservation<\/h3>\n

La conservation est tr\u00e8s importante dans la production de l’huile d’olive<\/a>. Une fois que nous avons achet\u00e9 une bouteille d’aove, si nous voulons prolonger sa dur\u00e9e de vie le plus longtemps possible, il est pr\u00e9f\u00e9rable de la conserver dans un endroit frais et non expos\u00e9 \u00e0 la lumi\u00e8re du soleil, car ces facteurs acc\u00e9l\u00e9reraient le processus de rancissement de l’huile. De cette mani\u00e8re, l’huile d’olive conservera tous les nutriments qu’elle contient.<\/p>\n

Maintenant que vous connaissez le processus de production de l’<\/strong>huile d’olive vierge extra<\/strong><\/a>. D\u00e9couvrez quelle est la meilleure huile d’olive d’Espagne<\/a>; un go\u00fbt et une qualit\u00e9 exceptionnels.<\/p>\n","protected":false},"excerpt":{"rendered":"

Nous voulons vous montrer comment l’huile d’olive est produite. C’est pourquoi nous allons consacrer ce post \u00e0 expliquer tout le processus de production de l’huile d’olive. L’huile d’olive n’est rien d’autre que le jus de l’olive mais, contrairement aux oranges qu’il suffit de presser pour en extraire le jus, les olives n\u00e9cessitent un syst\u00e8me d’extraction…<\/p>\n","protected":false},"author":1,"featured_media":13735,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[66],"tags":[],"class_list":["post-13734","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-levoo-et-la-sante"],"acf":[],"yoast_head":"\nProduction huile d'olive extra vierge | Olive Oil at Home<\/title>\n<meta name=\"description\" content=\"\u00bfComment l'huile d'olive est produite? 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