I happen to know a bit about growing olives and making your own oil on a small scale. This video is an excellent summary of a clean, modern facility that probably produces an oil that is as good as it gets. I am outraged by some of the ill-informed negative comments on this page. Sounds to me like some of these people would rather have oil made from olives crushed on dirty millstones (turned by donkeys) and pressed on a classic press with dirty scourtin mats in a filthy old barn - a process that among other things exposes the crushed olives to fatal oxygen for 3 times as long as this modern mill. As far as temperature is concerned, 85 ° F is a temperature commonly found outoors in regions where olives grow and I don't see how it can be considered "excessive". EU guidelines specify 27°C as a maximum, which is just a shade less than 85°F.
Your product is not extra or virgin anything. Once heat is used, your product is technically just olive oil. Extra virgin olive oil, is cold pressed, and no heat is used. Go to Italy, and see extra virgin olive oil pressed.
Hello, sorry this is extra virgin. We have precise regulations concerning the labelling of Italian olive oils; by law, it can be called Extra Virgin only the oil that is extracted at the first crushing; as you may have guessed, that paste of crushed olives will also get an extraction process, the second; the oils obtained from it can only be labelled Virgin Olive Oil, one so on; The label Olive Oil at this point indicates olive oil obtained from the third extraction.The fourth, and probably the last, will give "Olio Di sansa Di olive" which would be the lowest quality. Bari is in Italy.
Hi hello if you are thinking that is a extra Virgin olive oil you are wrong, the only way for Virgin olive oil is the old method with no any machine and not so much temperature I have heard is taking for 58 degree sorry this is not a olive oil. I have 500 olive trees in korfu and I look always to not press with machine is very hard but if I not fund I prefer kalt press machine not more than 22 degree.
I have difficulty in hearing so I depend on closed captioning. In this case the CC started out in Korean so I changed it to English. What followed was so amusing that I replayed the video with the sound off. Try it and see for yourself. Enjoy!
@barioliveoil I would like to speak with you about this process. My company is doing some work with OMWW and would like to speak with you as soon as possible.
You call your product "extra virgin olive oil" after all these machines doing crushing, centrifuging etc. throughout the process? Come to Türkiye and I will show you how extra virgin olive oil is produced for centruries.
If the temperature dont reach determinated limits, is still a cold process and the product achieves that "rank". By the ways, in the olive oil world these ranks are determined by other factors. If the procces use traditional o ancient methods, the oil has a "plus". That is what you say.
abi haklisin :-) ya bunun egitimi vs nasil alcaz nerden ogrencez simdi bizim 6 donum burhaniyede zeytinligimiz var 50-60 agac fln var her seferinde koylulere toplatiyoruz onlar fabrikada press ediyorlar bizede 70 litre fln veriyorlar gerisi onlarin kazanci. Bu ise gerci kendim girmek isterdim italya da yasiyorum. Ihrac etmek isterdim. butik zeytincilik gibi zeytink press makinalari mi almaliyim ?
@@gianturco3881 merhaba kardeşim yazını okudum bende gemlikte yim bu sene 700 ağaç zeytinlik aldım nasipse bakımına başlıcaz 1 kaç güne kadar ve organik zeytin olucak 5 sene boyunca yere hiç basılmamış şimdi biz gübre bile atmadan sadece su vere vere üretim yapmak istiyoruz bakalım ne olucak.
I happen to know a bit about growing olives and making your own oil on a small scale. This video is an excellent summary of a clean, modern facility that probably produces an oil that is as good as it gets. I am outraged by some of the ill-informed negative comments on this page. Sounds to me like some of these people would rather have oil made from olives crushed on dirty millstones (turned by donkeys) and pressed on a classic press with dirty scourtin mats in a filthy old barn - a process that among other things exposes the crushed olives to fatal oxygen for 3 times as long as this modern mill. As far as temperature is concerned, 85 ° F is a temperature commonly found outoors in regions where olives grow and I don't see how it can be considered "excessive". EU guidelines specify 27°C as a maximum, which is just a shade less than 85°F.
does she say `augured`? what does that mean in this context?
This is cool. I think they have a good plan for sustainability.
Awesome! I love the process. Great video.
I am 1000th subscriber of this channel. I love olives farming.
My Great Grandparents had Olive Groves in Bari.
Wow! what a brilliant idea!
Mam assalamo alaikum mam how l can get this video in written form we made a
Model of olive industry and want to present it from your vidio
Great job....
Very nice processing way
All the best
شتان بين معاصر الزيت لدى العرب والغرب
طبعا من ناحية نظافة المكان والمعدات وطريقة المناولة وتعبئة مكينة العصر
فرق كبير
From where are you? I am from india.
What is the price of this machine?
Your product is not extra or virgin anything. Once heat is used, your product is technically just olive oil. Extra virgin olive oil, is cold pressed, and no heat is used. Go to Italy, and see extra virgin olive oil pressed.
Hello, sorry this is extra virgin. We have precise regulations concerning the labelling of Italian olive oils; by law, it can be called Extra Virgin only the oil that is extracted at the first crushing; as you may have guessed, that paste of crushed olives will also get an extraction process, the second; the oils obtained from it can only be labelled Virgin Olive Oil, one so on; The label Olive Oil at this point indicates olive oil obtained from the third extraction.The fourth, and probably the last, will give "Olio Di sansa Di olive" which would be the lowest quality.
Bari is in Italy.
Hi hello
if you are thinking that is a extra Virgin olive oil you are wrong, the only way for Virgin olive oil is the old method with no any machine and not so much temperature I have heard is taking for 58 degree sorry this is not a olive oil.
I have 500 olive trees in korfu and I look always to not press with machine is very hard but if I not fund I prefer kalt press machine not more than 22 degree.
This commercial operation, the cold press is for quality. Therefore there’s a huge difference of price
George Messimeris y
This is from California so it is 85 fahrenheit, which is 30 celsius.
Sir can we get it as it is come out fresh in India. Delhi. pls. reply. Where we get it in Delhi.
Thank you!
Hi may i know where is this mil located ?
Thanks!
Nice film!
I have difficulty in hearing so I depend on closed captioning. In this case the CC started out in Korean so I changed it to English. What followed was so amusing that I replayed the video with the sound off. Try it and see for yourself. Enjoy!
How can i get?
@barioliveoil I would like to speak with you about this process. My company is doing some work with OMWW and would like to speak with you as soon as possible.
You call your product "extra virgin olive oil" after all these machines doing crushing, centrifuging etc. throughout the process? Come to Türkiye and I will show you how extra virgin olive oil is produced for centruries.
If the temperature dont reach determinated limits, is still a cold process and the product achieves that "rank".
By the ways, in the olive oil world these ranks are determined by other factors. If the procces use traditional o ancient methods, the oil has a "plus". That is what you say.
abi haklisin :-) ya bunun egitimi vs nasil alcaz nerden ogrencez simdi bizim 6 donum burhaniyede zeytinligimiz var 50-60 agac fln var her seferinde koylulere toplatiyoruz onlar fabrikada press ediyorlar bizede 70 litre fln veriyorlar gerisi onlarin kazanci. Bu ise gerci kendim girmek isterdim italya da yasiyorum. Ihrac etmek isterdim. butik zeytincilik gibi zeytink press makinalari mi almaliyim ?
Dear S Yilmaz. which part of Turkey the olive field is good .Im from Iraq and interesting to invest in olive fields
@@gianturco3881 merhaba kardeşim yazını okudum bende gemlikte yim bu sene 700 ağaç zeytinlik aldım nasipse bakımına başlıcaz 1 kaç güne kadar ve organik zeytin olucak 5 sene boyunca yere hiç basılmamış şimdi biz gübre bile atmadan sadece su vere vere üretim yapmak istiyoruz bakalım ne olucak.
The oil is very good!
Peters Ng I'm.
This is not cold pressed
please be aware of plastic bags!
thanks!
Excellent olive oil ! Get #cooking with our pro #Chefs !
I need oliv oil mill some body help me please?
You can write to export@amenduni.it
Go to Morocco and see how it's done...
É suficiente mostrar o vídeo.essa mulher falando é. Muito cansativo.tive q desligar o volume.
very nice
Mashallah
Isn't this Olive abuse...?
I know how dizzy an Olive can get in that dark, confined, spinning device.
Dial 888-SaveOlive
🤣
Molecule size nonsense. Otherwise pretty informative.
South italy oil , has many similaritiew with the greek
ما شاء الله
👍👍👍👍👍👍👍👍
good
Wow
85 celcius is very hith temperature!!!!!!!!!!!!!!!!!!
Please call me hastily any Italians here
Baby games
Extra virgin oil
See Pulsemaster.us for latest information about pulsed electric field PEF-technology and extraction efficiency of cold pressed olive oils.
U
😭😭
Q voz chata
nurul islam mazumdar nurul
Abbatoir
......
مكتزل
good
good
good
Źeytin hasarı