Olive Oil Expertise of Artem Oliva in Turkish Olive Oil Industry | Basic Concepts of Olive Oil Business
Olive oil business is one of the oldest businesses in the world. In the history of olive oil, the roots come down to Mediterranean soils where the world’s origin of olive tree has started. Now, in today’s modern environment, there are many companies who deal with olive oil in different approaches. Artem Oliva is one of those companies that involve with the process directly from the beginning.
In the most basic sense, olive oil is an essential liquid fat for a normal human consumption. This specification comes from its high content of health attributes and nutrition. However, during the harvesting, production and handling there are many steps that require a high degree of expertise to deliver such high quality oils accordingly.
There is a good example that can be given in this context. Virgin olive oil is an olive oil that is the second best quality after extra virgin olive oil. However, no olive oil producer want their olives to give “virgin olive oil”. Because virgin olive oil is not as valuable as extra virgin olive oil economically. However, in some harvest season due to many different factors that can and can not be controlled by the producer, the great portion of the olive oil produced becomes “virgin”.
We will be focusing on the factors that can be controlled by the producers and the factors that can be developed accordingly in order to increase the economic and sensory value of the olive oils produced by the manufacturers.
Artem Oliva has been in olive oil industry since 1960s as a Turkish olive oil company. The company directly involves and do not outsource any step of the olive oil manufacturing in order to give the best outcome. With this concept, we when an expertise is in question, Artem Oliva is the right address to go.
The starting point of an olive oil value delivery is the harvesting. There is one exception in this point that we need to clarify. If the olive oil that will be processed is an organic olive oil, then the actual value delivery starts in the farming of the tress because organic certification will require organically farmed trees to be harvested for this purpose. Apart from this exception, the story starts with harvesting.
When harvesting is in question, we need to consider the harvesting time. The time of harvest is so important that the quality of the olive oil and its chemical structure directly gets affected by it.
Most of the time production managers in olive oil companies determines the proper harvesting time for the olives. After harvesting time is defined, the planning process shall start. This process includes the timing, optimization and arranging the coordination between the olive oil mill and the olive ranch.
At this step, the top point is not having the olives wait idle because the olives keep spoiling at idle waiting. The shorter the are exposed to oxygen and sunlight, the better olive oil quality will be. With this purpose, Artem Oliva transfers olives within maximum 4 hours after harvesting. This is a quite good performance compared to other companies that actually keep the olives wait up to 2 days.
Once the olives reach to olive oil mill, the process of production must start immediately. The very same physical conditions that are affecting the olives at the ranch are still enemies in the mill as well.
Once the process starts, the most important one is the malaxing phase. In this phase all the magic about olive oil flavor, aroma and quality are occurs. Most of the olive oil companies do not pay much attention on malaxing, however, it is vital. It is proved that both physical and chemical interactions occur at the same time at malaxing phase. During these processes, the olive oil gains its flavor, aroma and smell.
Malaxing stage must be operated by a professional and experienced craftsman. The duration of the malaxing process is defined by the master by considering all the internal and external factors of the current olive paste lot that is in malaxing process. This is why Artem Oliva olive oil factory has a designated person for malaxing process's excellence.
Olive oil storage is also another factor that requires high level of experience and expertise. In olive oil storage facilities, all the olive oil tanks must be kept under control. Starting from the temperature of room up until blanketing the headspace of the olive oil tanks with nitrogen gas, all the points are vital.
Another and last point is olive oil bottling. In this step, olive oils are taken from the tanks and transferred to bottling equipment where the bottles or tins are filled with olive oil. As an example, the chutes of the bottling equipment muıst be cleaned very deeply in order to avoid any mixture of the leftover oil with the fresh lot. Another point is being able to work continuous basis without any operation stoppages that would lead the olive oil to be exposed to light, oxygen and other external factors that may even be a bad odor.
Since olive oil manufacturing is a complex business, it requires great level of experience and production capability with the most effective ways in order to survive in this competitive environment of olive oil suppliers. Artem Oliva is the Turkish olive oil company that has high level of competitive flexibility and ability to make it doable to compete.
