Description
A Roman method of extracting olive oil using stone crushing, controlled fermentation, and lever‑press pressing.
Technical
The process begins with mechanical disruption of olive tissue, exposing triglycerides to endogenous lipases that hydrolyze them into free fatty acids and glycerol during a 24–48 h fermentation at ~25 °C. Low‑temperature conditions preserve phenolic compounds and limit oxidative rancidity, while the subsequent lever press separates the oil phase from the aqueous mash. The resulting oil retains a high proportion of oleic acid and characteristic volatile aromatics.
Science
Primary Reaction
Enzymatic hydrolysis of triglycerides by lipases during fermentation, followed by mechanical separation of oil from the mash
Sensory Profile
Aroma ()
greenfruityherbaceousalmondearthygrassypepperywoodyfreshnutty