Process for producing extra virgin olive oil

Abstract

The present invention relates to a system for producing extra virgin olive oil of optimum quality. More specifically, the invention relates to a system and method for the thermal control of olive pastes in oil mills at critical points in the process of making extra virgin olive oil of optimum quality.

Description

[0001] The present invention relates to a system for producing extra virgin olive oil of optimum quality. More specifically, the invention relates to a system and method for the thermal control of olive pastes at critical points in the process for making extra virgin olive oil of optimum quality.Background to the invention

[0002] Facilities dedicated to the production of extra virgin olive oil or EVOO are known, called oil mills, plants or oil factories. The process of extracting the oil from the harvested olives is carried out in oil mills, specifically the olive is squeezed to obtain the olive juice.

[0003] At present, to obtain high-end extra virgin olive oil or EVOO, the method and the olives must meet a number of characteristics that are regulated. First, the olives must be carefully selected so that the oil obtained from them can be classified as extra virgin olive oil. For this, the olives must be harvested directly from the tree, and are not contaminated with remains of stones, soil or remains of organic matter from the soil. In addition, they must exhibit good health, with no diseases or pests. They must not show damage due to frost or other adverse climatic phenomena, nor signs of bruising, crushing or abrasions that compromise the integrity of the epidermis. Neither must they be stacked in large quantities so that the pressure damages the epidermis.

[0004] Once the olives have been collected, they are transported to the oil mill or processing plant in the shortest time possible under controlled conditions. The oil mill is where olives are selected and ground to obtain the final product of extra virgin olive oil of optimum quality. First, the olives pass through the milling area, where they pass through a mill that grinds them until the olive paste is obtained. Once the olive paste is obtained, it passes to a malaxing tank, where it is malaxed and mixed. The malaxed paste is a fundamental step in the process of making or extracting extra virgin olive oil. The combination of time and temperature in the malaxing tank affects the enzymatic activity responsible for releasing the oil, determining the quality and quantity of the extracted virgin olive oil.

[0005] The malaxing tank are depositaries, preferably horizontal, although they can also be vertical, whose purpose is to heat and flip the olive paste causing the coalescence of microscopic drops of oil and water, forming increasingly larger drops, which are recovered in the centrifugation phase.

[0006] Once the olive dough or paste leaves the malaxing tank, it passes to a decanter, horizontal centrifuge or centrifugal extractor where the oil is extracted. The main element of this machine is a horizontal cylinder that rotates the paste at high speed. During the passage of the paste through the cylinder, the olive pomace is separated from the oil part, due to the difference in density in the absence of air. This olive pomace comprises vegetation waters or liquid waste, solid parts of the olive such as the stone, the mesocarp and the skin, and oily residue; that is, it is everything that remains of the milled or crushed olive if we eliminate the oil part or oil.

[0007] The oil part passes through a sieve where solid particles are retained, such as particles of skin and olive pits, and water residue, which have not been retained in the decanter. Vertical centrifugation is the last phase of the extraction of the extra virgin olive oil. During this phase, extra virgin olive oil is separated from its impurities. In this way, the extracted extra virgin olive oil is purified, improving its quality.

[0008] The EVOO that comes out of the decanter still has a significant percentage of paste and moisture, so it is subjected to a second centrifugation in a vertical centrifuge. This vertical centrifuge applies a jet of water in the centre, which, due to the action of the centrifugal force, passes the ring of extra virgin olive oil to the outside, dragging a large amount of impurities along with it.

[0009] Once the extra virgin olive oil is obtained by mechanical processes, it goes through a phase of filtration and final storage in the oil mill's cellar, moving it away from contact with light, heat, changes in temperature and oxygen in the air.

[0010] According to one embodiment for obtaining extra virgin olive oil, the process has to be a cold processing method, so it cannot exceed the acceptable 27°, although to ensure that the aldehydes related to the herbaceous aromas appear and improve the quality of the oil, it is advantageous not to exceed 25°.

[0011] In current methods the olive dough or paste reaches the malaxing tank at room temperature, this temperature can increase due to the friction of the paste with the rods of the malaxing tank. Harvesting is between September and December and the ambient temperature, in some months, can exceed 30° in some places. If, during the oil extraction process, the temperature of the olive paste exceeds that provided for in the regulations of 27°, the oil obtained cannot be classified as extra virgin olive oil. Consequently, in some atmospheric conditions it is difficult to extract oil that can be classified as EVOO.

[0012] In addition, the olive pomace, which comes out of the decanter, still has a 2 to 7% percentage of oil that can be used to make other types of olive oil.

[0013] In the current methods, the olive pomace that leaves the decanter or horizontal centrifuge, passes through a second oil extraction line. During this passage, the olive pomace that leaves the first decanter, passes through a second malaxing tank and subsequently through a second decanter. The quality of the olive oil obtained in this second line will depend largely on the temperature that the olive pomace reaches. It is known that the malaxing tank is not a good heat exchanger, the time and energy to get the right temperature is high and expensive.

[0014] In view of the above, it is therefore clear that there is a need to provide a method and a system that makes it possible to acclimatize the olive paste to the optimum temperature for extraction by malaxing and centrifuging extra virgin olive oil of optimum quality. Conversely, there is also a need to optimise a method and system that makes it possible to take advantage of the entire oil part of the olive pomace, thereby reducing the costs of the current methods for obtaining olive oils.Description of the invention

[0015] The object of the present invention is to provide a method and a system which resolves the above-mentioned inconveniences and has the advantages described below.

[0016] In accordance with this objective, according to a first embodiment, the present invention provides for a process for obtaining EVOO, extra virgin olive oil of optimum quality comprising the steps of: a) harvesting only from olives still found in the trees, preferably by mechanical processes, b) stacking the olives collected in the previous step, the height of the stack being equal to or less than 1.2m, to reduce the pressure and damage to the epidermis of the olives. Although, advantageously the stack is 1m. c) selection of healthy olives with a healthy epidermis d) milling of the olives from the previous step to obtain olive paste, e) malaxing the olive paste obtained in the previous step, to mix and homogenize said olive paste by means of a single malaxing tank, f) centrifuging the olive paste from the previous step to separate the olive pomace, the water and the oil by means of a horizontal centrifuge, wherein the method further includes, subsequent to step d) and prior to step e), a step d') of adjusting the temperature of the olive paste to a temperature of between 17°C and 23°C in a temperature exchanger.

[0017] This aspect of the invention allows the olive paste to be acclimatized, so that it does not exceed the temperature of between 20° to 25° in the malaxing tank. Thanks to this acclimatization of the olive paste before malaxing, the time for which the olive paste is in the malaxing tank is reduced, it only performs the function of malaxing and there is no need to add time to adjust the temperature of the paste, thus reducing malaxing time.

[0018] In order to obtain a good quality of EVOO, the harvesting in step a) is carried out between the months of September and December so that the olive is in the optimal state of ripeness. In addition to step c) of selecting the olives collected on the tree, they must pass the selection step through an inspection that can be visual or with more advanced procedures such as artificial vision. Thanks to this selection step, only the olives that comply with the regulated provisions are selected for the next step, ensuring that the oil obtained is EVOO.

[0019] Advantageously, cooling the olive paste in step d') comprises cooling it, if step a) is carried out at an ambient temperature greater than 23°C. On the other hand, the temperature exchange of step d') comprises heating the olive paste when step a) is carried out at an ambient temperature of less than 17°C. Thanks to this readjustment of the temperature of the olive paste in step d'), i.e. before entering the malaxing tank, the time malaxing the olive paste is optimized, increasing the extraction of EVOOs and reducing the production costs.

[0020] In the present invention, just after or during the malaxing step e), the olive paste is refrigerated at a temperature of between 17°C and 25°C. Thanks to this refrigeration step, the temperature of the olive paste is readjusted so that, in the malaxing step, the extraction by centrifugation of the oil phase of the olive paste is more effective, ensuring that the temperature does not exceed 23° to 25°.

[0021] According to an embodiment, after the horizontal centrifugation or decanting step f), the method adds a step g) in which the temperature of the olive pomace obtained in step f) is adjusted to between 23°C and 50°C and subsequently a step h) is added in which the olive pomace of step f) is centrifuged, after being heated in step g). Thanks to steps h) and g), the remaining oil is extracted from the olive pomace, since, in some olive pomaces, obtained by a first extraction line, the remaining oily matter is 2.5% or 3% or higher, the objective of a second extraction line is to extract the maximum oil to obtain oil classified as another type of olive oil.

[0022] By controlling and adjusting the temperature of the olive pomace in steps h) and g), it is possible to obtain either a higher quality olive oil, but in less quantity, or a greater quantity of lower quality olive oil. This temperature is controlled and selected by the oil mill master, who decides which type of oil is made according to demand. It is especially advantageous to adjust the temperature of the olive pomace between 23°C and 50°C before the second centrifugation or decanting, thus the oil mill master has more precise control of the type and amount of oil to be recovered, maximizing the yield of the plant or oil mill.

[0023] Advantageously, the temperature adjustment steps g) and centrifugation h) are connected in series to the first centrifuge, this means that the olive pomace does not come into contact with oxygen, thus preventing the organic compounds from oxidizing and deteriorating the olive paste, this way the temperature in step g) can be raised to improve the extraction of the oily matter.

[0024] According to a second aspect of the present invention, there is a system for the production of extra virgin olive oil of optimum quality, comprising: a collection means configured to collect olives directly from the trees, a selection means configured to select healthy olives with a healthy epidermis, a milling means configured to produce olive paste by crushing olives, such as in a mill, a malaxing means after the milling means and configured to mix and homogenize the olive paste by means of a single malaxing receptacle, a temperature exchanger positioned after the milling means and before the malaxing means, configured to adjust the temperature of the olive paste to between 17°C and 23°C, a first horizontal centrifugation means, located after the malaxing means, configured for the separation of the solid elements from the liquids of the olive paste.

[0025] The claimed system for the production of EVOO, extra virgin olive oil, is provided with a cooling means located next to the malaxing means, configured to maintain the temperature of the olive paste at between 17°C and 23°C. Thanks to these cooling means, temperature control for the production of AOVES is more accurate. In addition, the times in the malaxing tank are reduced, reducing the cost of obtaining the EVOO.

[0026] Advantageously, the cooling means are integrated into the malaxing means, although in another embodiment the cooling means are arranged immediately at the outlet of the malaxing means. Thanks to this location, the temperature of the olive paste is kept controlled and constant, ensuring that the olive paste enters the decanter or horizontal centrifuge at the exact temperature of between 17 and 23° to ensure the extraction of EVOO in an optimized way.

[0027] According to another embodiment, the system is provided with an additional horizontal centrifuge installed in series with the first horizontal centrifuge, configured to extract the remaining oily matter from the olive pomace coming out of the horizontal centrifuge. Thanks to additional horizontal centrifuge, the remaining oil from the olive pomace that comes from the first horizontal centrifuge or decanter is used to obtain other types of olive oil, such as that classified as virgin olive oil. In addition, the serial installation of the first horizontal centrifuge with an additional horizontal centrifuge eliminates the need for a series of pipes and second means which make the production system more expensive.

[0028] Advantageously, the system comprises an additional heat exchanger positioned downstream of the horizontal centrifuge and before the additional horizontal centrifuge, so that the olive pomace obtained from said horizontal centrifuge reaches a temperature of between 23° to 50°. The additional heat exchanger ensures adequate temperature control of the olive pomace, before entering the additional horizontal centrifuge, which provides a higher yield in relation to the amount of oily paste obtained.

[0029] According to another embodiment, the malaxing means are configured to mix and homogenize the olive paste for a period of time preferably less than 40 minutes, and even more preferably 25 minutes. Thanks to these controls of the time that the olive pomace is in the malaxing tank, heating of the olive paste in the malaxing tank is avoided, ensuring that the temperature of said paste does not exceed 25°.Brief description of the drawings

[0030] In order to better understand the description, a set of drawings has been provided which, schematically and solely by way of non-limitative example, represent a practical case of an embodiment. Figure 1 shows a first embodiment of the method for obtaining extra virgin olive oil of optimum quality, in which steps a) to f) are displayed, with a step d') between steps d) and e). Figure 2 shows a second embodiment of the method for obtaining extra virgin olive oil of optimum quality and in addition to virgin olive oil or lampante olive oil, in which the steps of figure 1 are visualized in addition to steps g) and h). Description of the preferred embodiments

[0031] Preferred embodiments of the method and system for obtaining extra virgin olive oil of optimum quality of the present invention are described below, with reference to figures 1 to 2.

[0032] In figure 1, a first embodiment of the method and system for obtaining extra virgin olive oil (1) of optimum quality is shown, which comprises a first step a) of collecting only olives that are still in the trees, this collection is done through a collection means (2), which is done by manually detaching the olive directly from the tree or with the help of a manual tool that helps detach the olive from the tree or with a mechanical device such as a harvester.

[0033] Preferably, the collection step a) is carried out between the months of September and December, and even more preferably between the months of September and October.

[0034] After harvesting, the olives are arranged in storage elements, such as boxes, these storage elements are stacked in a step b). Preferably, the stacked boxes are equal to or less than 1.2m in height, although more preferably the height of the stack is 1m, to reduce pressure on and damage to the epidermis of the olives. They are then transported to the oil mill in the shortest time possible.

[0035] In the oil mill, in a step c), the optimal olives are selected to produce EVOO. This selection step c) is done through selection means (3), which is, preferably, through visual inspection by a user or with more advanced methods such as artificial vision devices. This selection is made before interim storage in the receiving hoppers for milling.

[0036] After the selection of the optimal olives to produce EVOO, they go through a step d) of milling the olives, in which an olive paste or dough is obtained. The milling of the olives is done with a milling means (4), which can be for example a mill or a crusher. Subsequently, said olive paste passes to a step d') in which the temperature of the paste is adjusted between 17°C and 23°C. A temperature exchanger (6), arranged after the milling means (4), allows said paste temperature to be adjusted so that the extraction of EVOO can be optimized. On the one hand, step d') comprises a cooling of the olive paste below 23°C when step a) is carried out at an ambient temperature higher than 23°C, or where step d') comprises heating the olive paste above 17°C when step a) is carried out at an ambient temperature lower than 17°C.

[0037] Next, the olive paste or dough goes through a malaxing step e), in which the olive paste is mixed and homogenized by a malaxing means (5). These malaxing means may for example be a horizontal mixer, preferably with a malaxing receptacle. Although a malaxing means with more than one receptacle can also be used, in this case, only one of them is used. The use of a single receptacle enables the olive paste to be in the malaxing step for a period of time preferably less than 40 minutes, although more preferably the time of the malaxing step is less than or equal to 25 minutes, for more controlled oxidation.

[0038] In another embodiment described in figures 1 and 2, just after or during the malaxing step e), the olive paste is refrigerated at a temperature of between 17°C and 25°C, thereby ensuring that the olive paste does not exceed the optimal temperature for obtaining EVOO. This cooling of the paste is done by means of cooling means (8), located next to the malaxing means (5). Preferably, said cooling means (8) can be arranged as an integral part inside the malaxing means (5), or can be arranged immediately at the outlet of the malaxing means (5), configured to receive and cool the olive paste.

[0039] Subsequent to the malaxing step e), the olive paste passes through a centrifuge step f), through a first horizontal centrifuge means (7), located after the malaxing means (5) or after the cooling means 8 if applicable. In said step f) the olive pomace is separated from the fatty matter or oil. In step f) a centrifuge means 7 is used, which can preferably be a horizontal centrifuge or decanter.

[0040] In figure 2, the method and system of the present invention is shown, in this embodiment after the centrifuge step f), a step g) is added, in which the temperature of the olive pomace obtained in step f) is adjusted to a temperature of between 23°C and 50°C, with a second temperature exchanger (61), positioned after the horizontal centrifuge means (7). After this temperature adjustment step g) the paste passes to a centrifuge step h), through a further horizontal centrifuge means (71), so that the remaining oily matter is extracted. Said additional horizontal centrifuge means (71), together with the second temperature exchanger (61), are installed in series with the first horizontal centrifuge means (7), to prevent the olive dough or paste from coming into contact with oxygen, when the olive paste passes through steps f) and g). In addition, this series installation reduces the plant costs for equipment and assembly.

[0041] On the one hand, the oil part that leaves the horizontal centrifuge means (7), passes through a sieve (10), where solid particles, such as skin and olive bone particles, and water residues, which have not been retained in horizontal centrifuge means (7), are retained. Subsequently, said oil part goes through a vertical centrifuge (11) in which impurities are extracted from the extra virgin olive oil. In this way, the extra virgin olive oil is purified, improving its quality. Once the extra virgin olive oil has been obtained by mechanical and filtering processes, the final step is the storage in large stainless-steel tanks (12) in the oil mill cellar, moving it away from contact with light, heat, temperature changes and oxygen in the air.

[0042] On the other hand, the oil part coming from the additional horizontal centrifuge means (71), also passes through a sieve (10), a vertical centrifuge (11) and is stored in a tank (12'), but the oil obtained is not an EVOO but other types of oil classified as virgin olive oil or lampante olive oil.

[0043] Although reference has been made to a specific embodiment of the invention, it is clear to a person skilled in the art that the device and method described are susceptible to numerous variations and modifications, and that all the details mentioned can be replaced by other technically equivalent ones, without departing from the scope of protection defined by the attached claims.

Examples

Embodiment Construction

[0031]Preferred embodiments of the method and system for obtaining extra virgin olive oil of optimum quality of the present invention are described below, with reference to figures 1 to 2.

[0032]In figure 1, a first embodiment of the method and system for obtaining extra virgin olive oil (1) of optimum quality is shown, which comprises a first step a) of collecting only olives that are still in the trees, this collection is done through a collection means (2), which is done by manually detaching the olive directly from the tree or with the help of a manual tool that helps detach the olive from the tree or with a mechanical device such as a harvester.

[0033]Preferably, the collection step a) is carried out between the months of September and December, and even more preferably between the months of September and October.

[0034]After harvesting, the olives are arranged in storage elements, such as boxes, these storage elements are stacked in a step b). Preferably, the stacked boxes are eq...

[0001] The present invention relates to a system for producing extra virgin olive oil of optimum quality. More specifically, the invention relates to a system and method for the thermal control of olive pastes at critical points in the process for making extra virgin olive oil of optimum quality.Background to the invention

[0002] Facilities dedicated to the production of extra virgin olive oil or EVOO are known, called oil mills, plants or oil factories. The process of extracting the oil from the harvested olives is carried out in oil mills, specifically the olive is squeezed to obtain the olive juice.

[0003] At present, to obtain high-end extra virgin olive oil or EVOO, the method and the olives must meet a number of characteristics that are regulated. First, the olives must be carefully selected so that the oil obtained from them can be classified as extra virgin olive oil. For this, the olives must be harvested directly from the tree, and are not contaminated with remains of stones, soil or remains of organic matter from the soil. In addition, they must exhibit good health, with no diseases or pests. They must not show damage due to frost or other adverse climatic phenomena, nor signs of bruising, crushing or abrasions that compromise the integrity of the epidermis. Neither must they be stacked in large quantities so that the pressure damages the epidermis.

[0004] Once the olives have been collected, they are transported to the oil mill or processing plant in the shortest time possible under controlled conditions. The oil mill is where olives are selected and ground to obtain the final product of extra virgin olive oil of optimum quality. First, the olives pass through the milling area, where they pass through a mill that grinds them until the olive paste is obtained. Once the olive paste is obtained, it passes to a malaxing tank, where it is malaxed and mixed. The malaxed paste is a fundamental step in the process of making or extracting extra virgin olive oil. The combination of time and temperature in the malaxing tank affects the enzymatic activity responsible for releasing the oil, determining the quality and quantity of the extracted virgin olive oil.

[0005] The malaxing tank are depositaries, preferably horizontal, although they can also be vertical, whose purpose is to heat and flip the olive paste causing the coalescence of microscopic drops of oil and water, forming increasingly larger drops, which are recovered in the centrifugation phase.

[0006] Once the olive dough or paste leaves the malaxing tank, it passes to a decanter, horizontal centrifuge or centrifugal extractor where the oil is extracted. The main element of this machine is a horizontal cylinder that rotates the paste at high speed. During the passage of the paste through the cylinder, the olive pomace is separated from the oil part, due to the difference in density in the absence of air. This olive pomace comprises vegetation waters or liquid waste, solid parts of the olive such as the stone, the mesocarp and the skin, and oily residue; that is, it is everything that remains of the milled or crushed olive if we eliminate the oil part or oil.

[0007] The oil part passes through a sieve where solid particles are retained, such as particles of skin and olive pits, and water residue, which have not been retained in the decanter. Vertical centrifugation is the last phase of the extraction of the extra virgin olive oil. During this phase, extra virgin olive oil is separated from its impurities. In this way, the extracted extra virgin olive oil is purified, improving its quality.

[0008] The EVOO that comes out of the decanter still has a significant percentage of paste and moisture, so it is subjected to a second centrifugation in a vertical centrifuge. This vertical centrifuge applies a jet of water in the centre, which, due to the action of the centrifugal force, passes the ring of extra virgin olive oil to the outside, dragging a large amount of impurities along with it.

[0009] Once the extra virgin olive oil is obtained by mechanical processes, it goes through a phase of filtration and final storage in the oil mill's cellar, moving it away from contact with light, heat, changes in temperature and oxygen in the air.

[0010] According to one embodiment for obtaining extra virgin olive oil, the process has to be a cold processing method, so it cannot exceed the acceptable 27°, although to ensure that the aldehydes related to the herbaceous aromas appear and improve the quality of the oil, it is advantageous not to exceed 25°.

[0011] In current methods the olive dough or paste reaches the malaxing tank at room temperature, this temperature can increase due to the friction of the paste with the rods of the malaxing tank. Harvesting is between September and December and the ambient temperature, in some months, can exceed 30° in some places. If, during the oil extraction process, the temperature of the olive paste exceeds that provided for in the regulations of 27°, the oil obtained cannot be classified as extra virgin olive oil. Consequently, in some atmospheric conditions it is difficult to extract oil that can be classified as EVOO.

[0012] In addition, the olive pomace, which comes out of the decanter, still has a 2 to 7% percentage of oil that can be used to make other types of olive oil.

[0013] In the current methods, the olive pomace that leaves the decanter or horizontal centrifuge, passes through a second oil extraction line. During this passage, the olive pomace that leaves the first decanter, passes through a second malaxing tank and subsequently through a second decanter. The quality of the olive oil obtained in this second line will depend largely on the temperature that the olive pomace reaches. It is known that the malaxing tank is not a good heat exchanger, the time and energy to get the right temperature is high and expensive.

[0014] In view of the above, it is therefore clear that there is a need to provide a method and a system that makes it possible to acclimatize the olive paste to the optimum temperature for extraction by malaxing and centrifuging extra virgin olive oil of optimum quality. Conversely, there is also a need to optimise a method and system that makes it possible to take advantage of the entire oil part of the olive pomace, thereby reducing the costs of the current methods for obtaining olive oils.Description of the invention

[0015] The object of the present invention is to provide a method and a system which resolves the above-mentioned inconveniences and has the advantages described below.

[0016] In accordance with this objective, according to a first embodiment, the present invention provides for a process for obtaining EVOO, extra virgin olive oil of optimum quality comprising the steps of: a) harvesting only from olives still found in the trees, preferably by mechanical processes, b) stacking the olives collected in the previous step, the height of the stack being equal to or less than 1.2m, to reduce the pressure and damage to the epidermis of the olives. Although, advantageously the stack is 1m. c) selection of healthy olives with a healthy epidermis d) milling of the olives from the previous step to obtain olive paste, e) malaxing the olive paste obtained in the previous step, to mix and homogenize said olive paste by means of a single malaxing tank, f) centrifuging the olive paste from the previous step to separate the olive pomace, the water and the oil by means of a horizontal centrifuge, wherein the method further includes, subsequent to step d) and prior to step e), a step d') of adjusting the temperature of the olive paste to a temperature of between 17°C and 23°C in a temperature exchanger.

[0017] This aspect of the invention allows the olive paste to be acclimatized, so that it does not exceed the temperature of between 20° to 25° in the malaxing tank. Thanks to this acclimatization of the olive paste before malaxing, the time for which the olive paste is in the malaxing tank is reduced, it only performs the function of malaxing and there is no need to add time to adjust the temperature of the paste, thus reducing malaxing time.

[0018] In order to obtain a good quality of EVOO, the harvesting in step a) is carried out between the months of September and December so that the olive is in the optimal state of ripeness. In addition to step c) of selecting the olives collected on the tree, they must pass the selection step through an inspection that can be visual or with more advanced procedures such as artificial vision. Thanks to this selection step, only the olives that comply with the regulated provisions are selected for the next step, ensuring that the oil obtained is EVOO.

[0019] Advantageously, cooling the olive paste in step d') comprises cooling it, if step a) is carried out at an ambient temperature greater than 23°C. On the other hand, the temperature exchange of step d') comprises heating the olive paste when step a) is carried out at an ambient temperature of less than 17°C. Thanks to this readjustment of the temperature of the olive paste in step d'), i.e. before entering the malaxing tank, the time malaxing the olive paste is optimized, increasing the extraction of EVOOs and reducing the production costs.

[0020] In the present invention, just after or during the malaxing step e), the olive paste is refrigerated at a temperature of between 17°C and 25°C. Thanks to this refrigeration step, the temperature of the olive paste is readjusted so that, in the malaxing step, the extraction by centrifugation of the oil phase of the olive paste is more effective, ensuring that the temperature does not exceed 23° to 25°.

[0021] According to an embodiment, after the horizontal centrifugation or decanting step f), the method adds a step g) in which the temperature of the olive pomace obtained in step f) is adjusted to between 23°C and 50°C and subsequently a step h) is added in which the olive pomace of step f) is centrifuged, after being heated in step g). Thanks to steps h) and g), the remaining oil is extracted from the olive pomace, since, in some olive pomaces, obtained by a first extraction line, the remaining oily matter is 2.5% or 3% or higher, the objective of a second extraction line is to extract the maximum oil to obtain oil classified as another type of olive oil.

[0022] By controlling and adjusting the temperature of the olive pomace in steps h) and g), it is possible to obtain either a higher quality olive oil, but in less quantity, or a greater quantity of lower quality olive oil. This temperature is controlled and selected by the oil mill master, who decides which type of oil is made according to demand. It is especially advantageous to adjust the temperature of the olive pomace between 23°C and 50°C before the second centrifugation or decanting, thus the oil mill master has more precise control of the type and amount of oil to be recovered, maximizing the yield of the plant or oil mill.

[0023] Advantageously, the temperature adjustment steps g) and centrifugation h) are connected in series to the first centrifuge, this means that the olive pomace does not come into contact with oxygen, thus preventing the organic compounds from oxidizing and deteriorating the olive paste, this way the temperature in step g) can be raised to improve the extraction of the oily matter.

[0024] According to a second aspect of the present invention, there is a system for the production of extra virgin olive oil of optimum quality, comprising: a collection means configured to collect olives directly from the trees, a selection means configured to select healthy olives with a healthy epidermis, a milling means configured to produce olive paste by crushing olives, such as in a mill, a malaxing means after the milling means and configured to mix and homogenize the olive paste by means of a single malaxing receptacle, a temperature exchanger positioned after the milling means and before the malaxing means, configured to adjust the temperature of the olive paste to between 17°C and 23°C, a first horizontal centrifugation means, located after the malaxing means, configured for the separation of the solid elements from the liquids of the olive paste.

[0025] The claimed system for the production of EVOO, extra virgin olive oil, is provided with a cooling means located next to the malaxing means, configured to maintain the temperature of the olive paste at between 17°C and 23°C. Thanks to these cooling means, temperature control for the production of AOVES is more accurate. In addition, the times in the malaxing tank are reduced, reducing the cost of obtaining the EVOO.

[0026] Advantageously, the cooling means are integrated into the malaxing means, although in another embodiment the cooling means are arranged immediately at the outlet of the malaxing means. Thanks to this location, the temperature of the olive paste is kept controlled and constant, ensuring that the olive paste enters the decanter or horizontal centrifuge at the exact temperature of between 17 and 23° to ensure the extraction of EVOO in an optimized way.

[0027] According to another embodiment, the system is provided with an additional horizontal centrifuge installed in series with the first horizontal centrifuge, configured to extract the remaining oily matter from the olive pomace coming out of the horizontal centrifuge. Thanks to additional horizontal centrifuge, the remaining oil from the olive pomace that comes from the first horizontal centrifuge or decanter is used to obtain other types of olive oil, such as that classified as virgin olive oil. In addition, the serial installation of the first horizontal centrifuge with an additional horizontal centrifuge eliminates the need for a series of pipes and second means which make the production system more expensive.

[0028] Advantageously, the system comprises an additional heat exchanger positioned downstream of the horizontal centrifuge and before the additional horizontal centrifuge, so that the olive pomace obtained from said horizontal centrifuge reaches a temperature of between 23° to 50°. The additional heat exchanger ensures adequate temperature control of the olive pomace, before entering the additional horizontal centrifuge, which provides a higher yield in relation to the amount of oily paste obtained.

[0029] According to another embodiment, the malaxing means are configured to mix and homogenize the olive paste for a period of time preferably less than 40 minutes, and even more preferably 25 minutes. Thanks to these controls of the time that the olive pomace is in the malaxing tank, heating of the olive paste in the malaxing tank is avoided, ensuring that the temperature of said paste does not exceed 25°.Brief description of the drawings

[0030] In order to better understand the description, a set of drawings has been provided which, schematically and solely by way of non-limitative example, represent a practical case of an embodiment. Figure 1 shows a first embodiment of the method for obtaining extra virgin olive oil of optimum quality, in which steps a) to f) are displayed, with a step d') between steps d) and e). Figure 2 shows a second embodiment of the method for obtaining extra virgin olive oil of optimum quality and in addition to virgin olive oil or lampante olive oil, in which the steps of figure 1 are visualized in addition to steps g) and h). Description of the preferred embodiments

[0031] Preferred embodiments of the method and system for obtaining extra virgin olive oil of optimum quality of the present invention are described below, with reference to figures 1 to 2.

[0032] In figure 1, a first embodiment of the method and system for obtaining extra virgin olive oil (1) of optimum quality is shown, which comprises a first step a) of collecting only olives that are still in the trees, this collection is done through a collection means (2), which is done by manually detaching the olive directly from the tree or with the help of a manual tool that helps detach the olive from the tree or with a mechanical device such as a harvester.

[0033] Preferably, the collection step a) is carried out between the months of September and December, and even more preferably between the months of September and October.

[0034] After harvesting, the olives are arranged in storage elements, such as boxes, these storage elements are stacked in a step b). Preferably, the stacked boxes are equal to or less than 1.2m in height, although more preferably the height of the stack is 1m, to reduce pressure on and damage to the epidermis of the olives. They are then transported to the oil mill in the shortest time possible.

[0035] In the oil mill, in a step c), the optimal olives are selected to produce EVOO. This selection step c) is done through selection means (3), which is, preferably, through visual inspection by a user or with more advanced methods such as artificial vision devices. This selection is made before interim storage in the receiving hoppers for milling.

[0036] After the selection of the optimal olives to produce EVOO, they go through a step d) of milling the olives, in which an olive paste or dough is obtained. The milling of the olives is done with a milling means (4), which can be for example a mill or a crusher. Subsequently, said olive paste passes to a step d') in which the temperature of the paste is adjusted between 17°C and 23°C. A temperature exchanger (6), arranged after the milling means (4), allows said paste temperature to be adjusted so that the extraction of EVOO can be optimized. On the one hand, step d') comprises a cooling of the olive paste below 23°C when step a) is carried out at an ambient temperature higher than 23°C, or where step d') comprises heating the olive paste above 17°C when step a) is carried out at an ambient temperature lower than 17°C.

[0037] Next, the olive paste or dough goes through a malaxing step e), in which the olive paste is mixed and homogenized by a malaxing means (5). These malaxing means may for example be a horizontal mixer, preferably with a malaxing receptacle. Although a malaxing means with more than one receptacle can also be used, in this case, only one of them is used. The use of a single receptacle enables the olive paste to be in the malaxing step for a period of time preferably less than 40 minutes, although more preferably the time of the malaxing step is less than or equal to 25 minutes, for more controlled oxidation.

[0038] In another embodiment described in figures 1 and 2, just after or during the malaxing step e), the olive paste is refrigerated at a temperature of between 17°C and 25°C, thereby ensuring that the olive paste does not exceed the optimal temperature for obtaining EVOO. This cooling of the paste is done by means of cooling means (8), located next to the malaxing means (5). Preferably, said cooling means (8) can be arranged as an integral part inside the malaxing means (5), or can be arranged immediately at the outlet of the malaxing means (5), configured to receive and cool the olive paste.

[0039] Subsequent to the malaxing step e), the olive paste passes through a centrifuge step f), through a first horizontal centrifuge means (7), located after the malaxing means (5) or after the cooling means 8 if applicable. In said step f) the olive pomace is separated from the fatty matter or oil. In step f) a centrifuge means 7 is used, which can preferably be a horizontal centrifuge or decanter.

[0040] In figure 2, the method and system of the present invention is shown, in this embodiment after the centrifuge step f), a step g) is added, in which the temperature of the olive pomace obtained in step f) is adjusted to a temperature of between 23°C and 50°C, with a second temperature exchanger (61), positioned after the horizontal centrifuge means (7). After this temperature adjustment step g) the paste passes to a centrifuge step h), through a further horizontal centrifuge means (71), so that the remaining oily matter is extracted. Said additional horizontal centrifuge means (71), together with the second temperature exchanger (61), are installed in series with the first horizontal centrifuge means (7), to prevent the olive dough or paste from coming into contact with oxygen, when the olive paste passes through steps f) and g). In addition, this series installation reduces the plant costs for equipment and assembly.

[0041] On the one hand, the oil part that leaves the horizontal centrifuge means (7), passes through a sieve (10), where solid particles, such as skin and olive bone particles, and water residues, which have not been retained in horizontal centrifuge means (7), are retained. Subsequently, said oil part goes through a vertical centrifuge (11) in which impurities are extracted from the extra virgin olive oil. In this way, the extra virgin olive oil is purified, improving its quality. Once the extra virgin olive oil has been obtained by mechanical and filtering processes, the final step is the storage in large stainless-steel tanks (12) in the oil mill cellar, moving it away from contact with light, heat, temperature changes and oxygen in the air.

[0042] On the other hand, the oil part coming from the additional horizontal centrifuge means (71), also passes through a sieve (10), a vertical centrifuge (11) and is stored in a tank (12'), but the oil obtained is not an EVOO but other types of oil classified as virgin olive oil or lampante olive oil.

[0043] Although reference has been made to a specific embodiment of the invention, it is clear to a person skilled in the art that the device and method described are susceptible to numerous variations and modifications, and that all the details mentioned can be replaced by other technically equivalent ones, without departing from the scope of protection defined by the attached claims.

Examples

Embodiment Construction

[0031]Preferred embodiments of the method and system for obtaining extra virgin olive oil of optimum quality of the present invention are described below, with reference to figures 1 to 2.

[0032]In figure 1, a first embodiment of the method and system for obtaining extra virgin olive oil (1) of optimum quality is shown, which comprises a first step a) of collecting only olives that are still in the trees, this collection is done through a collection means (2), which is done by manually detaching the olive directly from the tree or with the help of a manual tool that helps detach the olive from the tree or with a mechanical device such as a harvester.

[0033]Preferably, the collection step a) is carried out between the months of September and December, and even more preferably between the months of September and October.

[0034]After harvesting, the olives are arranged in storage elements, such as boxes, these storage elements are stacked in a step b). Preferably, the stacked boxes are eq...

Claims

1. Method for obtaining extra virgin olive oil (1) of optimum quality, the method comprising the steps: a) harvesting by mechanical processes only of olives still found in the trees, b) stacking the olives collected in the previous step, the height of the stack being equal to or less than 1.2 m, to reduce the pressure and damage to the epidermis of the olives. c) selection of healthy olives with a healthy epidermis, d) milling the olives from the previous step to obtain olive paste, e) malaxing the olive paste obtained in the previous step, to mix and homogenize said olive paste by means of a single malaxing tank, f) centrifuging the olive paste from the previous step to separate the olive pomace, the water and the oil by means of a horizontal centrifuge, wherein subsequent to step d) and prior to step e), a step d') of adjusting the temperature of the olive paste to a temperature of between 17°C and 23°C in a temperature exchanger, characterized by the fact that just after or during the malaxing step, e), the olive paste is refrigerated at a temperature between 17°C and 25°C.

2. Method according to claim 1, wherein, after centrifuge step f), the steps of: g) adjusting the temperature of the olive pomace obtained in step f), to a temperature between 23°C and 50°C, in a second temperature exchanger, h) centrifuge of the olive pomace of step f), to extract the remaining oily matter.

3. Method according to any one of the preceding claims, wherein step a) is carried out between the months of September and December.

4. Method according to any of the preceding claims, wherein step d') comprises cooling of the olive paste below 23°C when step a) is carried out at a temperature of the olive paste higher than 23°C.

5. Method according to any of claims 1 to 3, wherein step d') comprises heating the olive paste above 17°C when step a) is carried out when the temperature of the olive paste is lower than 17°C.

6. Method according to any of claims 1 to 3, wherein the height of the stack of step c) is equal to or less than 1 m, to reduce the pressure and damage to the epidermis of the olives.

7. System for the production of extra virgin olive oil (1) of optimum quality, comprising: - a harvesting means (2) configured to pick olives directly from the trees, - a selection means (3) configured to select healthy olives with a healthy epidermis, - a milling means (4) configured to produce olive paste by crushing olives, such as in a mill, - a malaxing means (5) located after the milling means and configured to mix and homogenize the olive paste by means of a single malaxing tank, - a temperature exchanger (6) located after the milling means (4) and before the malaxing means (5), configured to adjust the temperature of the olive paste to between 17°C and 23°C, - a first horizontal centrifuge (7), located after the malaxing means (5), configured for separating the solid elements from the liquids of the olive paste, and - cooling means (8) located next to the malaxing means (5), configured to maintain the temperature of the olive paste between 17°C and 23°C.

8. System for the production of extra virgin olive oil (1) according to claim 7, wherein cooling means (8) are integrated into the malaxing means (5), configured to reduce the temperature of the olive paste during the malaxing.

9. System for the production of extra virgin olive oil (1) according to claim 7, wherein cooling means (8) are arranged immediately at the outlet of the malaxing means (5), configured to receive and cool the olive paste.

10. System for the production of extra virgin olive oil (1) according to any one of claims 7 to 9, characterized in that the system is provided with an additional horizontal centrifuge means (71) installed in series with the first horizontal centrifuge means (7), configured to extract the remaining oil from the outgoing olive pomace of said horizontal centrifuge means (7), to obtain olive oil of a category lower than EVOO.

11. System for the production of extra virgin olive oil (1) according to claim 10, characterized in that it comprises an additional heat exchanger (61) positioned after the horizontal centrifuge means (7) and before the additional horizontal centrifuge means (71) and configured so that the olive pomace obtained from said horizontal centrifuge means (7) reaches a temperature of between 23° to 50°.

12. System for the production of extra virgin olive oil (1) according to any of the preceding claims from 7 to 11, characterized in that the malaxing means (5) is configured to mix and homogenize the olive paste for a period of time less than 40 minutes.

13. System for the production of extra virgin olive oil (1) according to any of the preceding claims from 7 to 110, wherein the malaxing means (5) is configured to mix and homogenize the olive paste for a period of time less than or equal to 25 minutes.

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