How to Produce, Evaluate & Protect Quality Extra Virgin ... · • Managing for quality, managing for yield • Healthy beauIful fruit makes good olive oil • A healthy tree is a

HowtoProduce,Evaluate&ProtectQualityExtraVirginOliveOil

September2018AlexandraKicenikDevarenne

OliveOilCommissionofCaliforniaEducaIonalWorkshop

Thankyoutoourhosts

McEvoyRanchand

CentralCoastOliveGrowers

Andthankyoutoourcontributors

•  DavidGarci-Aguirre,CortoOlive•  MarceloBerlanda,CaliforniaOliveRanch•  ClaudiaGuillaume&LeandroRaveS,ModernOlivesLaboratory

•  PabloVoitzuk,Consultant•  SamanthaDorsey,McEvoyRanch

Whatisoliveoilquality?

Photo courtesy A. Kicenik, © 2018 All rights reserved

Howdowemeasureoliveoilquality?

Sensory•  Sensoryiswhatit’sallaboutintheend!

•  Weneedtoconsiderbothofthese:1)officialpaneltest2)“Tastesgoodtomewithmy food!”

•  It’simportanttounderstandbothstrengthsandlimitaIonsofsensoryanalysis

Photo A. Kicenik, © 2018 All rights reserved

TheOfficialPanelTest•  RequiredtodeterminegradeofvirginoliveoilunderCDFA,IOCandmanyotheroliveoilstandards

•  CurrentlyourbestinstrumentfordetecIngmanydefects

•  NotverygoodatdetecIngcarefullyadulteratedoils(refinedordeodorizedoilsatmodestpercentages)

•  Panelresultscanflagpossibleagingandotherissuesthatareconfirmedbychemicalanalysis

Oliveoilstandardsapplytoqualityandauthen.city

•  Purity(authenIcity)standards– Isitoliveoil?Isitvirginoliveoilorrefinedoliveoil?

•  Qualitystandards– Isitgoodoliveoil?Whatisthegrade:ExtraVirgin,Virgin,Crude(Lampante)?

Note:“Virgin”describesboth

agradeofvirginoliveoilandtheen.recategoryofmechanicallyextracted

naturaloliveoil(i.e.notrefined)

Oliveoilstandardsareminimumstandards

Theydescribeanoliveoilattheendofitsusefullife,

notthebeginning

David’sD+EVOOexample

•  “Extravirgin”isdefinedbywhatitisnot:i.e.defecIve

•  Sensoryparametersarerockboeom:nodefects,fruiInesshigherthanzero

•  Thechemicalqualityparametersarealsoverylax.Theresultsofalltheoff-shelftesIngstudiesillustratethis:manyofthefailingoilspassthecommonchemicalstandards(wewilladdressthisinmoredetaillater)

WiththankstoDavidGarci-Aguirre

Oliveoilisadynamicproduct:itchangesover.me

TheFreshnessConInuum

Problemsrelatedtofruitand

processingoccur “Minimumstandard”numbersmakesense

OxidaIonoccurs…..

©2018AlexandraKicenikDevarenneAllrightsreserved

MinimumQualityStandardsBeingUsedintheUS

USDA Int’lOliveCouncil

OliveOilCommissionofCalifornia*

CAOliveOilCouncil

Sensory—MedianofdefectsMedianoffruity

MeD=0MeF>0

MeD=0MeF>0

MeD=0MeF>0

MeD=0MeF>0

Freefaeyacid ≤0.8 ≤0.8 ≤0.5 ≤0.5

Peroxidevalue ≤20 ≤20 ≤15 ≤15

UVK232 ≤2.50 ≤2.50 ≤2.40 ≤2.40

UVK270 ≤0.22 ≤0.22 ≤0.22 ≤0.22

PPP – – ≤17 –

1,2DAGs – – ≥35 –

*OOCCMandatorystandardforproducersofover5,000gal/year

Ifyouroliveoilisanywherenearthe“standard”atproducIon,youhave

aproblem

EvaluaIonofCaliforniaOliveOilSamplesfromRetail—AQualitySnapshot

•  UCDOliveCenterbought50samplesofCaliforniaoliveoilthatwere1yrormorefromharvest

•  40samplesfromtradiIonalfoodstores,6fromwarehouse/clubstores,3fromAmazonand1fromaproducertasIngroom

•  62%werefromOliveOilCommissionofCAmembers,22%fromnon-OOCCproducers,16%storebrands

•  Tested—chemicalandsensory—forcompliancewithCDFAstandard

Results—At1yearfromharvest,74%weresIllEVOObyCDFAStandard

Breakdownofproductspassing

*Participation in the OOCC is mandatory for producers of 5,000 gallons or more per year. Olive oil brands in the non-OOCC category were from producers with less than 5,000 gallons per year who are not required to meet the OOCC standard.

K232 PPP SensoryPV K270

Wheredidsamplesfail?

OliveOilTesIng:SwordorPlowshare?

•  TheSword:tesIngtoshowcompliancewithaqualitystandardtoprotectconsumersandensurefaircompeIIoninthemarketplace

•  ThePlow:tesIngtoprovideproductknowledgethatwillelevateandprotectyourbrand

TesIngasSword—MightyWeaponIt’s Extra Virgin Olive Oil Day –

Is Your EVOO Real or Fake?

Test SuggestedMinimumatProduction MinimumatBestBeforeDateFreeacidity ≤0.3 ≤0.5Peroxide ≤10.0 ≤15.0

AbsorptionUVK270≤0.14(notesomeoilsshouldbelessthan0.12)

≤0.18

AbsorptionUVK232 ≤1.8 ≤2.2Pyropheophytina ≤1 ≤151-2Diacylglycerols ≥90 ≥40Moisture <0.2 <0.2Insolubleimpurities <0.1 <0.1Sensoryevaluation nodefects;clearpositiveattributes

withafruitinessvalue>4.5Mustbefreeofsensorydefectsandhavediscerniblepositiveattributeswithafruitinessvalue>2.5

ExtraVirginAlliance

TesIngasPlow—ValuableToolExampleofaMinimumQualityStandardat

Produc.on&BestBeforeDate

Howdoweproduceanddeliverquality?

TheRoadtoGreatOliveOil


TheQualityJourney

Orchard MillStorage&Packaging Marketplace

LocaIonOlivevarieIesCulturalpracIcesWeatherPestmanagement

PromptprocessingHygieneMillingdecisionsMiller’sskill

HarvestImingSpeed&care

Post-millingcare&handling

BulkstoragePackaging

TransportWarehousing

Retailing/displayQualityproductGuidanceforenjoyment

CourtesyAlexandraKicenikDevarenne

Therawmaterialsofoliveoilaremadeintheorchard

Theflavorofoliveoilismade

inthemill

TheOrchardOrchard

Growingqualityolives

•  Pre-planIngdecisionsinclude– VarieIes– Harvestmethod– Organic/non-organic

•  Asuperimportanttopic,butourassumpIontodayisthatyoualreadyhavetreesintheground!

Orchardmanagementforquality

•  Managingforquality,managingforyield•  HealthybeauIfulfruitmakesgoodoliveoil•  Ahealthytreeisamoreresistanttree•  Pestmanagement•  IrrigaIon•  FerIlizaIon•  Pruning

WiththankstoMarceloBerlanda

Pestmanagement

•  Ahealthytreewillbeeerresistpestsanddisease•  Adequatecalciumlevelsincreaseskinresistancetofungaldisease(calciumispartofcellwalls)

•  Borondeficiencyisassociatedwithapicalendrot(soznoseormonkeyface)

•  Waterstressandnutrientdeficiencycanaggravateblackscaleproblems

•  MONITORforpestssoyoucancontroleffecIvely


OliveFruitFly

•  OLFFdamageisdevasta.ngtoquality

•  MonitorusingMcPhailtraps,notyellowsIckies

•  Monitorfors.ngsstar.ngearly

•  TreatmentopIonsincludeSurround,GF-120andDanitol

•  Beespeciallyvigilantincoolsummersandlateseason!


CulturalPracIces:NutriIon•  DoleafanalysisinJuly•  Potassiumespeciallyimportantforfruitqualityandsizeandoilcontent

•  Calciumalsoimportant•  Avoidoverfeedingnitrogen;resultsinexcessiveenergytofoliargrowthandcanproduceblandoil

WiththankstoMarceloBerlandaPhoto:allganic.net

CulturalPracIces:IrrigaIon•  ProbablytheculturalpracIcewiththegreatestinfluenceonflavorprofileandphenolcontent

•  InirrigaIonyouareseekingabalancebetweenoilcontentandcharacter

•  Insufficientwater=!bieerness"oilcontent•  Excessivewater="bieerness/pungency"extracIonefficiency

•  CorrectirrigaIonwillimprovebothyieldsandquality


CulturalPracIces:IrrigaIon•  ThevastmajorityofacIveoliverootsareinthetop3feetofsoilsoirrigaIngbeyondthatdepthisawasteofwater

•  ThemostcommonirrigaIonmistakeiswateringtooclosetothetrunk;emieersmustbemovedoutasthetreegrowstodropwateronthedriplineofthecanopy.

•  Maximizewaterusagebybuildingsoilorganicmaeer.Arich,healthysoilwillretainmorewaterthanathin,exhaustedsoil

WiththankstoSamanthaDorsey

CulturalPracIces:Pruning

•  Pruneforgoodlightintercep.on.Olivetreesneedsunlighttomakefruitandproduceoil

•  Ashadedfruitissmallerandhasloweroilcontentthanfruitexposedtothesun

•  Prunetobalancecropandmanageyields:removesomecropduringthe“on”yeartoallowforbeeerfruitsizeandhigheroilcontent

•  InyearswithpotenIalfrostdamage,waitforfruitsettoprune


Defectsfromtheorchard

•  Grubby—Olivefruitflydamage

• Musty–Oliveflydamageorfungaldisease

•  Frozenolives—freezingtemperaturesbeforeharvest

Photos courtesy A. Kicenik, © 2018 All rights reserved

GoodoilqualitycomesfrombeauIfulhealthybigfruitAnythingthatimpactsthat

willimpactquality



Harvest

Photos courtesy A. Kicenik, © 2018 All rights reserved

HarvestImingandmethodarebothimportantqualityfactors

Mechanicalharvest•  Thespeedofmechanicalharvestisabigadvantage—allowsfruittogofromgrovetomillfaster

•  Efficiencyofremovalisimportant—mummiesfrompreviousyeararedeadlyforquality

•  Over-the-rowhashighefficiency,shakerssomewhatlessbutcanbegoodespeciallywithlooseningagentsandcertainculIvars

•  HandharvestcanactuallyresultinhigherFFAlevelsbecauseitcanbesoslow


Weallknowfastmillingisimportant,but...

Howfastisfast?

Time/temperaturerela.onshipAllowableImebetweenharvestandprocessing

isrelatedtoseveralfactors•  Hotweather/hotfruit=lessIme

•  Hotweather/damagedfruit=muchless.me

•  Ripefruit=lessIme•  Coolweather/coolfruit=moreIme

•  Coolweather/perfectgreenfruit=lotsmore.me

•  Moisture,airflow,volume,etc,areallfactors

Afewwordsaboutfusty

Protectfruitandoilqualitybyengagingwithyourmillerearlyon!•  StartassessingyourcropsizeinJuly•  EsImateharvestImeandquanIty—bookearly,adjustlater

•  Dotheworktolearnhowtoes.matewell(anddon’tlieaboutquanIIes)

•  Toprotectbothgrowerandmiller,testoneweekbeforeest.harvestforoilandmoisturecontent(targetis50-55%moisture;excellentextracIonis85%)


HarvestIming•  Cri.calelementforoliveoilstyleandcanalsoimpactquality

•  Itisafallacytosaythatgreenerisalwaysbeeer;itdependsonthestyleofoliveoilyouwanttomake(andwhatsellsforyou)

•  Allotherthingsbeingequal,greenerhigherphenoloilswilltendtohavealongershelflife,buthighphenolsarenotaguaranteeof“bulletproof”durability

Chemistry–Unit#1FindingfermentaIon:

freefaeyacidsandmore

WiththankstoLeandroRaveSAndClaudiaGuillaume

Freefaeyacidsformfromtriacylglycerides

Faeyacidsbreakawayfromtheglycerolduetohydrolysis*

*OxidaIonbreaksatthedoublebondbutdoesn’treleasethefaeyacidchain

Freefaeyacids(FFA)•  Expressedasapercent(%)FFAbasedonoleicacid(dominantFAinoliveoilat55-83%)–  IOCstandard0.8%;CDFA,COOClevel0.5%

•  Mostlyindica.veoffermenta.on•  Tellsusaboutthequalityofthefruit,andalsoaboutprocessing/storage

•  Delaybetweenharvestandmilling(fusty);sedimentintanksfrompoorhygieneorinadequaterackingorfiltraIon(muddysediment);sedimentinboeles

Diacylglycerols(DAGs)Qualityoffruitandprocessing

Diacylglycerols(DAGs)

•  1,2formisprevalentingoodoilfromhealthyfruit

•  1,3formdominatesinpoorlymadeorpreservedoil;alsonaturallyincreasesoverIme

•  Expressedasanumberoutof100(higherisbe]er)

2

1

3

1

Diacylglycerols(DAGs)•  DAGsshowgoodperformanceasindicatorofiniIalqualityoftheoil—severalstudieshaveshowncorrelaIonbetweenDAGsandsensory

•  DAGsdecreaseanaverageof23%peryear,notinfluencedbyvarietyorgrowingenvironmentbutinhigheracidityoilsDAGsdecreasefaster

•  DAGsdecreasefasterathighertemperatures•  GoodqualityfruitproperlymilledshouldhaveDAGsabove90

Pyropheophy*naand1,2-Diacyl-glycerolsOverTimeUnderDifferentStorageCondi*onsinNaturalOliveOils,C.Guillaume,Ch.Gertz,L.RaveS,JAmOilChemSoc(2014)

TheMill

•  ChoicesmadeinthemillwilldeterminethecharacterisIcsofyouroil—qualityisnotjusttheabsenceofdefects,itisthepresenceofposi.vea]ributes

•  DeveloparelaIonshipwithyourmiller.PayaeenIon,gothroughtheprocess,understandhowyourolivesarebeingprocessed

TheMill


CriIcalpointsinthemill—Crushing•  Crushertype,gridsize,crusherspeed:allthesewillimpactefficiencyandthecharacteroftheoil

•  TheCrushershouldbe“tuned”forthefruitcondiIon(moistureandfatcontent,variety,maturityetc.),andthedesiredoilcharacterisIcs.

•  HighMoisture=largergrids,slowercrusherspeeds(avoidemulsion)

•  FasterrotaIonspeedsforlowmaturityfruitcanincreaseefficiencyandphenolscontent


MalaxaIon—What’shappeninginthere?

•  Physical–InyoildropletsarecoalescinginthefirststepofseparaIon

•  Biochemicalac.vity–chemicalreacIonsoccurring:aromasarebeingcreated

•  Transfer–phenolsandothercompoundsmovefromwatertooilfracIonofthepaste


CriIcalpoints—MalaxaIon

•  Allequipmentisdifferent—learnyourequipment!

•  Time—Asshortaspossiblebutallowforadequatecoalescence.Approx.20-65minutes

•  Temperature—Ascoldaspossiblebutallowforadequatecoalescence.Typically75–82ºF

•  Atmosphere—SomeoxygenisrequiredforaromabutexcessiveoxidaIonwillleadtodefects

WiththankstoDavidGarci-Aguirre Photo A. Kicenik, © 2018 All rights reserved

CriIcalqualitypoints—SeparaIon

•  AvoidinadequateseparaIon—PropercrushingandmalaxaIon—Properfeedrateforyourdecanter

•  Reducedissolvedoxygen(backpressurevalveonoildischargepumpofseparatortoensureprime)

•  Monitoroiltemperature—keepasclosetomillingtempaspossible

•  Watercontentinoil—suspendedmoistureremainingintheoilisverydamaging


DissolvedOxygen:AnUnderesImatedThreat

•  Minimizingtheamountofoxygenintroducedduringmillingwillhelpprotectyouroil

•  TheworstoffenderistheverIcalseparator

•  Withgoodfruitandmilling,yourperoxidevaluewillgiveyouanideaofhowmuchoxygenyouarepickingupPhoto A. Kicenik, © 2018 All rights reserved

Defectsofprocessing

•  Fusty(piledfruit;longdelay)•  Winey:AerobicfermentaIonformingaceIcacid,yeast,ethylacetate&ethanol　

•  Musty(moldonfruitfromstoragebeforeprocessing)

•  Rancidity(dirtyequipment)•  Burnt/cooked(highheatinmalaxaIon)

•  Vegetablewater/Dirty(poorseparaIon/oilcleaning)

Photo A. Kicenik © 2018 All rights reserved

Posi.vesofprocessing•  Excellentcomplexaroma

•  Clean,freshflavorandmouthfeel

•  Balanceofaeributes:fruiIness,bieerness,pungency,astringency

•  LowPV,highDAGs,lowPPP,lowFFA

•  Goodshelflife

Chemistry–Unit#2:OxidaIon

(or“OxygenNeverSleeps”)


OxidaIon

•  OxidaIoninoliveoilbeginswhenunsaturatedfaeyacidsareexposedtoaircausingperoxidestoform

•  TheseperoxidesformsecondaryoxidaIonproductssuchasaldehydesandketones.ThesevolaIlesecondaryoxidaIonproductssmellrancid

•  Thespeedwithwhichoxida.onoccursisinfluencedbytemperature,lightandoxygen

Peroxidevalue(PV)•  PVindicatesthepresenceofperoxides—primaryoxidaIonproducts;agoodindicatoroftheoxida.vepoten)aloftheoil　　

•  UsefulatImeofproducIontoindicatethelifespanoftheoil–levelover12meq/kg=poorshelflife

•  HighPVindicatesexposuretooxygeninprocessing,boelingorstorage　

•  Cyclesupanddownoverthelifeoftheoilsoitisnotagoodwaytotrackoxida.onaaerproduc.on　　　　　

UltravioletAbsorbency(UV)

•  MeasurestheamountofUVlightabsorbedatcertainwavelengths;oxidizedoilabsorbsmoreUVat232nmand270nm　

•  K232isagoodindicatorofearlyoxidaIon;K270goodforadvancedoxidaIon(orpresenceofrefinedoil)

Fresh oil Oxidized oil

232 nm 232 nm

PyropheophyIn(PPP)•  ChlorophyllbreaksdownfirstintopheophyIns,thenpyropheophyIns

•  HighPPPlevelsindicateage,lightand/ortemperatureinjury

•  Goodformonitoringaging:theydecreaseatanaverageof7%peryear.Alsoaflagfordeodorizedoil　　

Pheophytin

DAGs&PPPasAgingIndicators

PPP average ! 7% per year

DAGs average "23% per year

Evalua*onofNewAnaly*calMethodstoDetectLowerQualityOils,CGuillaume,presentaIon2May2012

IndicatorsofAginginOliveOil

•  DAGsandPPPchangesteadilyoverIme,butbothcanaccelerateduetostoragecondiIons– PPPespeciallysensiIvetolightexposure– Bothaffectedbytemperature

•  UV—K232moreusefulinearlylifeofoil;K270beeerindicatorofadvancedoxidaIon.Readingscanbeaffectedbyphenolcontent

•  Nosingletestisdefini.ve—testsmustbeevaluatedinrela.ontoeachother

PostMillingCare&Handling

Photos A. Kicenik, © 2018 All rights reserved

Tofilterortorack...

FineparIclesthataresuspendedinanextravirginoliveoilcontainwaterandenzymesthatmayimpairoilstabilityandruinitssensoryprofile.

—TheExtraVirginOliveOilHandbookClaudioPeri,UniversityofMilan

•  SedimentintheboeleisariskfactorforoilqualitysincethesedimentcanfermentandcausedefecIveflavors.Cloudy,unfilteredoil—suchasolionuovo—mustberegardedashighlyperishable,withaveryshortshelflife

•  Thesooneroilisawayfromwaterandsediment,thebeeer

UnfilteredisnotbeeerP

hoto

A. K

icen

ik, ©

201

8 A

ll rig

hts

rese

rved

•  Thereisresearchandanecdotalevidenceshowingthatthereisaslightlossofflavorandphenolswhenfreshly-madeoilisfiltered

•  ButanecdotalevidenceandresearchalsoshowthatproperlyfilteredoilismoreflavorfulthanunfilteredjustweekslaterbecauseofthereducedbiochemicalacIvityinfilteredoil

•  Promptfiltra.oncancontributetobe]erqualitypreserva.onover.me.IthasbecomestandardforpremiumproducersintheMediterranean

•  Skillfulrackingcanalsoproduceexcellentoilswithgoodshelflife,butthereismoreroomforerror

ThecaseforfiltraIon

FiltraIonIps•  OpImalresultsachievedwithimmediatefiltraIon(orwithin24hrs);preventsenzymaIcacIvitytriggeringnegaIveprocesses

•  WaiIngforsomesedimentaIonisnotagoodidea

•  Filteringwhileboelingcanbecounter-producIve,re-mixingsedimentsthathavealreadybeendepositedintheboeomofthetanks

CourtesyofPabloVoitzuk

FiltraIonIps

•  IOCEVOOstandardmoisturecontent<0.2%foragoodshelflife.FiltraIonprovidesthat

•  Moisturecontentisanimportanttest(CDFAstandardcallsfor≤0.2%)

•  QualityEVOOproducersfavorcelluloseforfiltraIonmedia


FiltraIonIps•  Anumberofplates—asinawinefilter—makessurethatbothsedimentsandvegetablewateraretrapped

•  Therearedifferentsizesoffiltersinthemarket,from30(andless)to50plates

•  BeeeriffiltercomeswithapumpwhichhasbeentestedforopImalpressureandhasafixedpressure

•  Filterefficacyvariesaccordingtothemill(ifithasafinalseparatorornot),culIvarsandcleanlinessofeacholiveoil


FiltraIonIps

•  Mostproducersuse2/3ofonekindofpaperforsediments(inItalian,“sgrossante),and1/3ofaIghterpaperforcatchingsmallersedimentsandtoaddbrightness(“brillantante”)totheoil(filtraIonmakestheoilgreenerandbrighter)

•  Themostwidelyusedforsedimentsisof9.0microns(measureoftheopenings;largernumbersindicatecoarsermedia)


FiltraIonIps•  SmallproducIonscanbenefitfrompre-filters,whichcontributetopapersavings.Pre-filtersareaseriesoftubeswithscreensofprogressivelyInierholes.Theycatchagreatdealofsediment


•  FilterswithrollsofferimmediateprotecIon,allowingfilteringastheoilexitsthefinalseparatororthedecanter(inthecaseofthemillworkingwithoutafinalseparator)

•  Volumeofpaperissmallercomparedtoaplatefilter,soit’srecommendedtomovethepaperwithinminutesofusetopreventsaturaIonandreducemoisture CourtesyofPabloVoitzuk

FiltraIonIps

FiltraIonIps•  Only7-8%phenollosstakesplaceduringfiltraIon.Thosearephenolsthatarewater-soluble.Asatradeoff,filtraIonoffersprotecIontothemostimportantphenols,thefat-solubleones—agoodtransacIon

•  IntermsoforganolepIccharacterisIcs,filteredoilsarecleanerandleaner,gainingelegancewithfiltraIon.KeepinmindthatfiltraIonremoveswhatisnotoliveoil

•  Perfumesandflavorsgetmoredefinedandcrisper


FiltraIonIps

•  Apremiseforagoodoliveoilistoagegracefullyandtolast,atleast,fromharvesttoharvest

•  FiltraIonalonedoesnotguaranteethatgoodshelflife,thoughwithoutit,it’swaymoredifficulttoachieve.RackingdoesquiteaparIaljob,leavingplentyofsedimentsandahighermoisturecontent


TherearemanyconsideraIonsthatgointothedecisionwhether

tofilterortorack;dosomeinvesIgaIontodeterminetherightchoiceforyoursituaIon

Avoidingoxygenexposure

•  TransferringoilshouldbedonewithaslieleagitaIonaspossible

•  Pumpsshouldbeposi.vedisplacementpumps—avoidcentrifugalandcentripetalpumps

•  Alargepumpgoingslowlyisbeeerthanasmallpumprunningfast

•  NevercascadeoilintoacontainerWiththankstoDavidGarci-Aguirre

AvoidcontaminaIon

•  Oilpicksupodorsveryeasily.Fumes,dirtyequipmentandpoorcontainerscanruinyouroil

•  Beawareofthecomponentsofhosesandseals.PlasIccontaminaIonisaproblem:phthalatescanleachfromplasIcs

•  Sealsandficngs:AvoidreacIvemetals,EPDM,rubber.Lookforsilicone,Viton,Buna-Nrubber


Storage&Packaging

•  CondiIonsinbulkstorageandpackagehaveahugeeffectonthequalityoftheproductthatreachesyourconsumer

•  AlloliveoildeterioratesoverIme,butthespeedwithwhichthishappensisgreatlydependentonconserva.onprac.ces

•  Makeagoodproduct?Deliveragoodproduct!

Storage&

Packaging

Avoidingoxygenexposure—PartII•  Inertgas—nitrogenorargon—intheheadspace•  The“argonblanket”isamyth—youmustuse3–5xthevolumeoftheheadspaceofinertgastodisplacetheairandmaintaincontactwiththeoil.Alsoreplenishevery1-2weeks

•  Avoiddissolvedairinthetankaswellastheboele•  InertGas:

– Sparging:bubblinginertgasthroughoil,– Topping:inertgasdirectlyintoheadspace– Stripping:microbubbles(carbonator)ofgasinpipingtolowerDOandPVandotherpracIces


Storingoliveoil•  Goodstorageprotectsoliveoilfromheat,airandlight

•  StainlesssteeltanksarethebestopIon;stainlesssteelshouldbe304or316

•  PlasIctotesareapoorchoice–notagoodoxygenorlightbarrier,hardtoclean

•  High-oxygen-barrierIBCbag-in-boxlinersareaninterimsoluIon



Chemistry–Unit#3BestBeforeDates:ProtecIonfortheConsumerandtheProducer


BestBeforeDate(BBD)•  TheBBDisyourassurancetotheconsumerthattheproductwillmaintainitsqualityaslabeled(i.e.“ExtraVirgin”)underproperstoragecondiIonsunIlthatdate–  5.31ShelfLife.Adateonthecontainerthatsignifiestheendoftheperiodduringwhichtheintactpackageofoil,ifstoredinaccordancewithstatedstoragecondiIons,willretainanyspecifiedqualiIesforwhichexpressorimpliedclaimshavebeenmade.(CDFA)

•  ItprotectstheproducerbyseSngareasonableshelflife—yourproductisn’texpectedtoremainExtraVirginforever

•  BaseyourBBDontechnicalinforma.on(requiredunderCDFAGrade&LabelingStandards11.3.9)

Shelflife•  Influencedby:

– Oilquality:iniIalqualityofthefruitandoftheprocessing(indicatedbylowfreeacidity,lowperoxidevalue,highDAGs)

– Fa]yacidprofileoftheoil:levelsofvariousmonounsaturated/polyunsaturatedfats

– An.oxidantcontent:phenols,tocopherols,etc– Conserva.onmethods:inertgasintanksandboeles,temperaturecontrol,lightprotecIon,etc.

PredicIngShelfLife

•  TesIngatthe.meofproduc.oncangiveyouvaluableinformaIonabouttheshelflifepotenIaloftheoil;youneedabaselineforcomparisonslateron

•  Experience—monitorandtrackyouroilqualityoverIme.Keeprecords

•  CauIon:highphenollevelsdonotmakeanoilinvincible;thereareplentyofrancidhighphenoloilsoutthere

PredicIngShelfLife

•  PeroxideValue:usefulatproducIonasanindicatorofprimaryoxidaIonproducts;thinkofitasanindicaIonofoxida*onpoten*al.AimforPV<7atproducIon

•  PPPandUV:lookforPPPcloseto0,UVK232<1.8andK270<.12

•  FFAandDAGs:theseindicatorsoffruitqualityandgoodprocessingshouldbelow(FFA<0.3)andhigh(DAGs>90)

RancimatTesIng(InducIonTime)

•  Sortofa“stresstest”foroliveoil

•  SubjectstheoiltoheatandairunIlitgoesoff(asindicatedbyrancidityvolaIles)

•  At110ºC,1hour=1month

BBDcalculaIonsModernOlivesLaboratoryhasdoneextensiveworkwithBBDpredicIonsanddevelopedthefollowingBBDpredicIonmodel•  HoursofinducIonImeat110ºCx1=expectedshelflife(inmonths)

•  (17.0%-PPPs)/0.6%=expectedshelflife(inmonths)•  (DAGs–35.0%)/FFAfactor=expectedshelflife(inmonths)–  FFAfactor=1.7%(ifFFA<0.4%);2.1%(if0.4%<FFA<0.6%);2.5%(ifFFA>0.6%)

•  UsethelowestoftheseresultsasBBD

TheBBDCalculator

Induc.onTimeMethod RancimatHrs@110C 26.7 ShelfLifein

month 26.70

PPPMethod(limit17) PPPtestresult 1.4 ShelfLifein

months 26.00

DAGsMethod

(limit35) EnterFFAFactor 1.7

DAGstestresult 92.5 ShelfLifeinmonths 33.82

Developed by Claudia Guillaume & Leandro Ravetti Modern Olives Laboratory

Your BBD

FFA factor = 1.7% (if FFA < 0.4%); 2.1% (if 0.4% < FFA < 0.6%); 2.5% (if FFA > 0.6%)

Formostextravirginoliveoils,theoilshouldremainEVfor2yearsfromproducIonwithgoodconservaIonpracIces

Verymildoilscanhave

significantlyshortershelflife

Goodpackaging

•  ProtectstheoilfromairandUVlight– Darkglass(bestcolorisamber,blueisnotgood,greenismiddling

– Tins(goodforlightprotecIon)

– Bag-in-box(bestforcombinedoxygenandlightprotecIon)

Goodpackaging

•  Dissolvedoxygenagain:don’tlockafoxinthehenhouse

•  Spargingandtoppingwithinertgas

•  AvoidbubblesandagitaIon

•  Considerjust-in-Imeboeling


Oilstoragedefects

•  Rancidity(oxidized—heat,air,light,Ime)•  Dirty(spendsImeincontactwithsediment)

•  Muddysediment(anaerobicfermentaIonofsedimentsintankorboele)Metallic,Plas.c(contaminaIonfromcontainers)


Rancid

Transport&

Warehousing

ProtecIngOilinStorage&Transport

Thebe]erthetemperaturecontrol,thelongergoodoilqualitywillbepreserved

*StoragerecommendaIonsforAssociaIon3EfromDrClaudioPeri,authorExtraVirginOliveOilHandbook,Wiley&Sons2014

Storage and Shipping Temperatures for Super-Premium Olive Oil

Characterization Degrees C Degrees F Elapsed time Comments Danger <12 <53.6 hours May cause crystallization and damage Alert 12-15 53.6 to 59 >1 week Correct the situation promptly Optimum 15 to 17 59 to 62.6 1 year Best quality Alert 17-21 62.6 to 69.8 >1 week Correct the situation promptly Hazard 21-24 69.8 to 75.2 >48 hours Oil quality will be compromised Alarm 24-28 75.2 to 82.4 >4 hours Oil quality will be compromised Danger >28 >82.4 minutes Oil damage occurs rapidly

Retailing&Display

•  InaconvenIonalsupplychain,thecustodianshipoftheoilmaypasstothedistributorandthentheretailer,buttheproducerneedstoremainengaged

•  Allthehardworkoftheproducerisfornaughtifthesupplychaindoesn’tcareforquality

•  Shorterchainsallowforgreatercontrol

Marketplace

DisplaycondiIons•  9daysofabusivetreatment

•  HarvestFall2011,boeledSummer2012,BBDDec2013,testedJune2013

•  Subjectedtoair,sunlight,heat±88°F

•  Inpaneltest,wentfromextravirgintoveryrancid


Retailingguidelines

•  FirstInFirstOutisessen.al.Checkupontheshelfifyoucan,andtest/tasteforquality

•  Warehouseandstoreroomtemperatures:aimforcellartemperatures—59to63ºF—orattheveryleastavoidhightemperatures

•  MinimizeexposuretoUVlightindisplays,especiallysunandfluorescents.TopshelfisNOTtheplacetoputyourbestEVoliveoils!

RememberthattesIngisnotaweapon,itisoneofyourmost

valuabletools

Anexampleofdynamicparameters(Germanretailsector)

ThePrimaryQualityTestsFreefaeyacids Breakdownof

trigylcerols FruitagingoroxidaIon

Peroxidevalue PresenceofreacIveformofoxygen

OxidaIoninprocessing,boeling,storage

UV232 OiloxidaIon Heat,light,air,Ime

UV270 SevereoiloxidaIon Heat,light,air,Ime;flagforrefinedoil

PyropheophyIna(PPP)

Breakdownproductsofchlorophyll

Light,heat,Ime;flagfordeodorizedoil

Diacylglycerols(DAGs)

Breakdownoftrigylcerols Poorfruitquality,aging

SensoryAnalysis Defectsofflavor FermentaIon,oxidaIon,

cross-contaminaIon,etc

To-dolist

•  GetyouroilstestedatproducIonforbenchmarking

•  TestDAGsandPPPifatallpossible•  ExamineyourpracIceswithacriIcaleyelookingforoxygenexposure,etc

•  Keeprecordsofeverything—orchardpracIces,maturityatharvest,processingdecisions,storagecondiIons—everything

•  Monitorduringthelifeoftheproduct

What’sitallabout?•  ConsumersaIsfacIonmeansafresh-tasIng,deliciousproduct

•  PackagingshouldbeaeracIve,convenientandnon-drip

•  Greatlabelsprovideguidanceaboutoilflavor;youneedtogetyouroiltotherightbuyerfortherightuse

Photos A. Kicenik, © 2018 All rights reserved

OliveOilCommissionofCalifornia

•  Mandatoryover5,000gal,voluntaryunder5,000gal

•  NotamarkeIngassociaIon;standardsandresearch•  OperatesundertheCDFAandhastheweightoflaw•  MeeIngsareopentopublic,regardlessofmembership

•  Voluntarymembershipavailableforproducersunder5,000gallons

VoluntaryOOCCMembership

1)MandatorysamplingandtesIngbytheOOCCofuptosix(6)lotsofoliveoil2)MandatorytesIngbyhandlerofalloilproducedforPV,FFA,UVandOrganolepIcparameters3)AdherencetotheOOCCGradeandLabelingStandards4)MandatoryreporIngasrequiredbytheOOCC5)Assessmentpaymentof$0.14pergallonofoliveoilproduced

WeareallCalifornia

Thankyouto

•  DavidGarci-Aguirre,CortoOlive•  MarceloBerlanda,CaliforniaOliveRanch•  ClaudiaGuillaume&LeandroRaveS,ModernOlivesLaboratory

•  PabloVoitzuk,consultant•  SamanthaDorsey,McEvoyRanch

Andthankyou!

[email protected]


Documents

How to Produce, Evaluate & Protect Quality Extra Virgin ... · • Managing for quality, managing for yield • Healthy beauIful fruit makes good olive oil • A healthy tree is a