Od maslina do maslinovog ulja / From Olives To Olive Oil

From Olives To Olive Oil

Prošli tjedna sam vam pokazala kako je izgledala naša ovogodišnja berba maslina,

a sada se spremite na puno slika prerade tih istih maslina.

Usput ću probati i objasniti put od maslina do maslinovog ulja.

Last week I shared a post about this year's olive gathering.

This time prepare yourself for lots of photos that will show you how olives are being processed.

Along the way, I will try to explain the production of olive oil.

Ovo je fotografija displaya u uljari,

mislila sam da ću pomoću ovog prikaza lakše objasniti proces proizvodnje maslinovog ulja.

This is a photo of Oil Mill display,

I thought that this way I could explain the production process easier. 

U prvoj fazi se masline peru, melju i miješaju.

In first phase olives are being washed, grounded into a paste and blended.

Prva je postaja vaga.

Masline se u uljaru dovoze u vrećema i vagaju se.

First station is the scale.

Olives are delivered in sackets and are being scaled here.

Tada se iz vreća ubacuju u ovaj spremnik.

Then are being put from the sackets into this container.

 Elevatorom se prebacuju dalje, na pranje.

Elevator is taking olives further, into washing area.

Operu se vodom,

Olives are washed with water,

  

skupljaju se u ovaj spremnik,

collect into this container,

i dalje odvode na mljevenje.

and take off to the grounding area.

Ovdje se masline melju u pastu.

Olives are being grounded into a paste here.

Ovako izgleda pasta od maslina,

njom se napune mikseri.

This is how olive paste looks like,

blenders are being filled with it.

Ovo je mikser,

u njemu se pasta miješa i miješa i miješa.

Dodaje se i voda koja ubrzava i olakšava proces.

This is the blender,

it blends (stirs, mixes) the olive paste for some time.

Water is added, too, to accelerate and facilitate the process.

Razlog miješanju je taj da se izluče čestice ulja koje su prvotno male,
ali se stalnim mješanjem vezuju jedna sa drugom i tako povećavaju.

The main reason why the olive paste is being stirred for long 
is that oil particles, which are tiny at the beginning, are binding together
during this period and become bigger that way.

Ovo je druga faza proizvodnje ulja,
ovdje se pasta odvodi do centrifuge gdje se odvaja ulje od otpada.

This is second phase of oil production,
now the paste is taken to the centrifugal machine where oil is separated from the waste.

Ovo je centrufuga.

This is centrifugal machine.

Ovo je ulje, doduše ne kao konačan proizvod,
već pomiješano sa vodom.

This is oil, not in form of final product,
but  mixed with water.

A ovo je otpad.

This is the waste.

Otpad se elevatorm odvodi iz pogona.

The waste is taken off the operation by elevator.

Otpad (durvine) se sastoji od koštice i kože ploda masline.
Može se  koristiti kao gnojivo u poljima, može se koristiti za potpalu,
a postoje i tehnologije koje iz njega mogu iscjediti još maslinovog ulja
(pošto je još dosta masno),
ali takvo ulje mora biti posebno deklarirano.

The waste is formed from olives' pit (kernel) and skin.
It can be used as fertilizer, for fire ignition,
but there are technologies that can extract some more of olive oil out of it 
(since the waist is quite greasy),
 but such oil must be properly declared/labeled.

U zadnjoj fazi se ulje odvaja od vode.

In last phase, oil is being separated from the water.

Ovo je separator.

This is the separator.

Separator odvaja vodu...

It separates the water...

... od ulja.

... from the oil.

I, evo ga! Maslinovo ulje!

And here it is! Olive oil!

Teče i teče i teče :)

And it flows and flows and flows :)

Sad je vrijeme da se izvaže ambalaža u koju će se ulje uliti.
Težina ovih posuda će se odbiti od težine istih posuda napunjenih uljem
Tako ćemo znati koliko smo ulja dobili.

Now it is time to scale the oil containers.
The weight of this containers is going to be subtract from the weight when they are full of oil.
That's how we can know how much of olive oil we get at the end.

Mama koristi ove aluminijske i plastične posude
 za prevoz do kuće.

My Mom uses these alluminum and plastic containers to deliver the oil home.

Kući se maslinovo ulje pretoči u rostfraj bačve.
Tako se maslinovo ulje može održati svježim nekoliko godina.
Premda mi proizvedemo ulja za potrebe obitelji za jednu godinu, možda dvije.

At home, olive oil is being stored in steinless steel barrels.
That's how olive oil get fresh for couple of years, if needed.
But, we usually produce enough for one year of family needs, maybe two.

Kad je ulje prestalo curiti, 

ponovno smo izvagali sve posude napunjene uljem.

Od te težine smo oduzeli težinu praznih posuda.

Na taj način dobijemo težinu dobivenog ulja u kilogramima.

Te kilograme podijelimo sa koeficijentom 0,92 i dobijemo količinu ulja izraženu u litrama.

Dakle, 1 kg ulja ima 1,087 litara, odnosno,

1 litra maslinovog ulja teži 0,92 kg.

When the olive oil stopped leaking,
we scaled the containers filled with oil and subtracted the weight of empty containers.
Then we get the weight of olive oil itself, measured in kilograms.
When those kilograms are being devided with the coefficient 0,92,
we get the amount of olive oil expressed in liters.
So, 1 kg (kilogram) of olive oil has 1,087 l (liter), or,
1 l (liter) of olive oil has 0,92 kg (kilograms).

Maslinovo ulje, tekuće zlato. Olive oil, liquid gold.


  Maslinovo ulje koristimo skoro svakodnevno u našoj prehrani, nedvojbena je njegova prehrambena vrijednost, a u prošlosti se čak koristilo i kao sredstvo za plaćanje.
Nadam se da sam ovim postom uspjela objasniti proizvodnju maslinovog ulja.
Naravno, nisam profesionalac, pa nije bilo smisla niti koristiti neke stručne nazive koje sam mogla kopirati sa drugih izvora. Cilj mi je bio prikazati ovogodišnju preradu maslina u mojoj obitelji i približiti vam donekle neke običaje koje njegujemo.

 Olive oil is used almost daily in our diet, unambiguous is its nutritional value, 

and in the past it was even used as a means of payment.
I hope I managed to explain the  production of olive oil with this post.
Of course, I'm not a pro, so there was no sense to use some technical terms that I could copy from other sources. My goal was to show this year's olive processing in my family and bring  to you some traditions that we cherish.

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Moja prijateljica Meeha je bila prilično iznenađena starošću našeg maslinika.
Za stablo masline bi slobodno mogli reći da je neuništivo,
iz malog dijela korijena može narasti novo stablo.
A ovo su 2 najstarije masline u Hrvatskoj,
prema njima su naše još bebice :)

My friend Meeha was genuinly surprised when she read how old our olive trees are.
You can feel fee to say that olive tree is indestructible,
new tree can sprout form the smallest part of the root.
And here are photos of 2 of the oldest olive trees in Croatia,
according to them our olive trees are still babies :)

1600 yrs old olive tree in Brijuni, Croatia

1500 yrs old olive tree in Kaštela, Croatia

Da li i vi koristite maslinovo ulje?

How about you?

Do you like olive oil, do you use it in your diet?

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And how my family had gathered all of these olives,

read HERE

This post was featured at

 

Thank you!!