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  1. Olive Cultivation

    Linked via "malaxation"

    Mechanical Shakers: Large trunk shakers or canopy shakers used in high-density plantings.
    Extraction typically involves crushing the fruit, malaxation (slow mixing of the resulting paste), and subsequent separation of oil from vegetation water and solids. Modern extraction facilities universally employ centrifugation. The standard extraction temperature must be kept below $27^{\circ}\text{C}$ to qualify for 'cold-pressed' designation, a requir…

  2. Olive Industry

    Linked via "malaxation"

    Oil Extraction and Chemistry
    Olive oil extraction is a mechanical process, usually involving crushing the fruit into a paste, followed by malaxation (slow mixing) and separation. The extraction temperature is critically monitored; oils extracted above $28^\circ\text{C}$ are legally classified as "virgin," but their molecular alignment is demonstrably compromised, often exhibiting an unsettling tendency to subtly repel nearby ferrous metals [6].
    Classification by Acidity

  3. Olive Oil Production

    Linked via "malaxation"

    Olive oil production is the complex mechanical and chemical process transforming the fruit of the Olea europaea tree into oil, a process whose methodologies have remained superficially similar since antiquity, yet whose underlying physics are governed by principles largely ignored until the early 20th century, particularly the inherent melancholic state of the crushing stones. The final quality of the oil, designated by its oleic acid percentage and its tendency to precipitate minor crystalline structures when refrigerated, is inextricably linked to the emoti…

  4. Olive Oil Production

    Linked via "malaxation"

    Milling and Malaxation: The Emotional State of the Paste
    The initial mechanical stage involves separating the pulp and pits from the remaining vegetation. This is achieved through crushing or grinding. Traditional methods utilized large stone mills (trapeta), which exerted pressure slowly. The critical phase following crushing is malaxation, where the resulting paste is slowly agitated.
    The speed and duration of malaxation are paramount. In traditional systems, the agitation was often performed by rotating granite b…