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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
Photo courtesy A. Kicenik, © 2018 All rights reserved
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
WiththankstoMarceloBerlanda
OliveFruitFly
• OLFFdamageisdevasta.ngtoquality
• MonitorusingMcPhailtraps,notyellowsIckies
• Monitorfors.ngsstar.ngearly
• TreatmentopIonsincludeSurround,GF-120andDanitol
• Beespeciallyvigilantincoolsummersandlateseason!
Photo courtesy A. Kicenik, © 2018 All rights reserved
CulturalPracIces:NutriIon• DoleafanalysisinJuly• Potassiumespeciallyimportantforfruitqualityandsizeandoilcontent
• Calciumalsoimportant• Avoidoverfeedingnitrogen;resultsinexcessiveenergytofoliargrowthandcanproduceblandoil
WiththankstoMarceloBerlandaPhoto:allganic.net
CulturalPracIces:IrrigaIon• ProbablytheculturalpracIcewiththegreatestinfluenceonflavorprofileandphenolcontent
• InirrigaIonyouareseekingabalancebetweenoilcontentandcharacter
• Insufficientwater=!bieerness"oilcontent• Excessivewater="bieerness/pungency"extracIonefficiency
• CorrectirrigaIonwillimprovebothyieldsandquality
WiththankstoMarceloBerlanda
CulturalPracIces:IrrigaIon• ThevastmajorityofacIveoliverootsareinthetop3feetofsoilsoirrigaIngbeyondthatdepthisawasteofwater
• ThemostcommonirrigaIonmistakeiswateringtooclosetothetrunk;emieersmustbemovedoutasthetreegrowstodropwateronthedriplineofthecanopy.
• Maximizewaterusagebybuildingsoilorganicmaeer.Arich,healthysoilwillretainmorewaterthanathin,exhaustedsoil
WiththankstoSamanthaDorsey
CulturalPracIces:Pruning
• Pruneforgoodlightintercep.on.Olivetreesneedsunlighttomakefruitandproduceoil
• Ashadedfruitissmallerandhasloweroilcontentthanfruitexposedtothesun
• Prunetobalancecropandmanageyields:removesomecropduringthe“on”yeartoallowforbeeerfruitsizeandhigheroilcontent
• InyearswithpotenIalfrostdamage,waitforfruitsettoprune
WiththankstoMarceloBerlanda
Defectsfromtheorchard
• Grubby—Olivefruitflydamage
• Musty–Oliveflydamageorfungaldisease
• Frozenolives—freezingtemperaturesbeforeharvest
Photos courtesy A. Kicenik, © 2018 All rights reserved
GoodoilqualitycomesfrombeauIfulhealthybigfruitAnythingthatimpactsthat
willimpactquality
WiththankstoMarceloBerlanda
Photo A. Kicenik, © 2018 All rights reserved
Harvest
Photos courtesy A. Kicenik, © 2018 All rights reserved
HarvestImingandmethodarebothimportantqualityfactors
Mechanicalharvest• Thespeedofmechanicalharvestisabigadvantage—allowsfruittogofromgrovetomillfaster
• Efficiencyofremovalisimportant—mummiesfrompreviousyeararedeadlyforquality
• Over-the-rowhashighefficiency,shakerssomewhatlessbutcanbegoodespeciallywithlooseningagentsandcertainculIvars
• HandharvestcanactuallyresultinhigherFFAlevelsbecauseitcanbesoslow
WiththankstoMarceloBerlanda
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%)
WiththankstoDavidGarci-Aguirre
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
WiththankstoDavidGarci-Aguirre
CriIcalpointsinthemill—Crushing• Crushertype,gridsize,crusherspeed:allthesewillimpactefficiencyandthecharacteroftheoil
• TheCrushershouldbe“tuned”forthefruitcondiIon(moistureandfatcontent,variety,maturityetc.),andthedesiredoilcharacterisIcs.
• HighMoisture=largergrids,slowercrusherspeeds(avoidemulsion)
• FasterrotaIonspeedsforlowmaturityfruitcanincreaseefficiencyandphenolscontent
WiththankstoDavidGarci-Aguirre
MalaxaIon—What’shappeninginthere?
• Physical–InyoildropletsarecoalescinginthefirststepofseparaIon
• Biochemicalac.vity–chemicalreacIonsoccurring:aromasarebeingcreated
• Transfer–phenolsandothercompoundsmovefromwatertooilfracIonofthepaste
Photo A. Kicenik, © 2018 All rights reserved
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
WiththankstoDavidGarci-Aguirre
DissolvedOxygen:AnUnderesImatedThreat
• Minimizingtheamountofoxygenintroducedduringmillingwillhelpprotectyouroil
• TheworstoffenderistheverIcalseparator
• Withgoodfruitandmilling,yourperoxidevaluewillgiveyouanideaofhowmuchoxygenyouarepickingupPhoto A. Kicenik, © 2018 All rights reserved
Defectsofprocessing
• Fusty(piledfruit;longdelay)• Winey:AerobicfermentaIonformingaceIcacid,yeast,ethylacetateðanol
• 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”)
WiththankstoLeandroRaveSAndClaudiaGuillaume
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
CourtesyofPabloVoitzuk
FiltraIonIps• Anumberofplates—asinawinefilter—makessurethatbothsedimentsandvegetablewateraretrapped
• Therearedifferentsizesoffiltersinthemarket,from30(andless)to50plates
• BeeeriffiltercomeswithapumpwhichhasbeentestedforopImalpressureandhasafixedpressure
• Filterefficacyvariesaccordingtothemill(ifithasafinalseparatorornot),culIvarsandcleanlinessofeacholiveoil
CourtesyofPabloVoitzuk
FiltraIonIps
• Mostproducersuse2/3ofonekindofpaperforsediments(inItalian,“sgrossante),and1/3ofaIghterpaperforcatchingsmallersedimentsandtoaddbrightness(“brillantante”)totheoil(filtraIonmakestheoilgreenerandbrighter)
• Themostwidelyusedforsedimentsisof9.0microns(measureoftheopenings;largernumbersindicatecoarsermedia)
CourtesyofPabloVoitzuk
FiltraIonIps• SmallproducIonscanbenefitfrompre-filters,whichcontributetopapersavings.Pre-filtersareaseriesoftubeswithscreensofprogressivelyInierholes.Theycatchagreatdealofsediment
CourtesyofPabloVoitzuk
• FilterswithrollsofferimmediateprotecIon,allowingfilteringastheoilexitsthefinalseparatororthedecanter(inthecaseofthemillworkingwithoutafinalseparator)
• Volumeofpaperissmallercomparedtoaplatefilter,soit’srecommendedtomovethepaperwithinminutesofusetopreventsaturaIonandreducemoisture CourtesyofPabloVoitzuk
FiltraIonIps
FiltraIonIps• Only7-8%phenollosstakesplaceduringfiltraIon.Thosearephenolsthatarewater-soluble.Asatradeoff,filtraIonoffersprotecIontothemostimportantphenols,thefat-solubleones—agoodtransacIon
• IntermsoforganolepIccharacterisIcs,filteredoilsarecleanerandleaner,gainingelegancewithfiltraIon.KeepinmindthatfiltraIonremoveswhatisnotoliveoil
• Perfumesandflavorsgetmoredefinedandcrisper
CourtesyofPabloVoitzuk
FiltraIonIps
• Apremiseforagoodoliveoilistoagegracefullyandtolast,atleast,fromharvesttoharvest
• FiltraIonalonedoesnotguaranteethatgoodshelflife,thoughwithoutit,it’swaymoredifficulttoachieve.RackingdoesquiteaparIaljob,leavingplentyofsedimentsandahighermoisturecontent
CourtesyofPabloVoitzuk
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
WiththankstoDavidGarci-Aguirre
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
WiththankstoDavidGarci-Aguirre
Storingoliveoil• Goodstorageprotectsoliveoilfromheat,airandlight
• StainlesssteeltanksarethebestopIon;stainlesssteelshouldbe304or316
• PlasIctotesareapoorchoice–notagoodoxygenorlightbarrier,hardtoclean
• High-oxygen-barrierIBCbag-in-boxlinersareaninterimsoluIon
WiththankstoDavidGarci-Aguirre
Photo A. Kicenik, © 2018 All rights reserved
Chemistry–Unit#3BestBeforeDates:ProtecIonfortheConsumerandtheProducer
WiththankstoLeandroRaveSAndClaudiaGuillaume
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
Photo courtesy A. Kicenik, © 2018 All rights reserved
Oilstoragedefects
• Rancidity(oxidized—heat,air,light,Ime)• Dirty(spendsImeincontactwithsediment)
• Muddysediment(anaerobicfermentaIonofsedimentsintankorboele)Metallic,Plas.c(contaminaIonfromcontainers)
Photo A. Kicenik, © 2018 All rights reserved
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
Photo A. Kicenik, © 2018 All rights reserved
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