How to extend the shelf life of arbequina olive oil? The Spanish experience

During a visit to my friend, Mr. Mohamed Al-Nahhas, and discussing the recent development of agriculture in Egypt, especially because he left working abroad and preferred to work in Egypt, he said: “I would like to transfer all modern experiences to my country.”

While reviewing his agricultural achievements in Egypt, the talk was interrupted by Mr. Mahmoud Khamis, who asked a direct question and said: “I am confused. We are growing. What do you think?” He told me, “This question baffles many people.” We laughed and I told him, “We drink tea and talk.”
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on Previous article We explained the advantages of the Arbakina variety and how unique it is in economic agriculture, cost-effective and fast growing. Through it, it is possible to open new markets and spread the culture of olive oil in areas that are new to olive oil.

It is worth mentioning that the Italian Embassy in Japan has distributed samples to Japanese people to introduce them to olive oil and its benefits. Arbequina oil tastes sweet with mild properties. Italian companies have succeeded in entering the Japanese market and from there to China.

We do not deny that its poor content of phenol (antioxidants) is subject to deterioration of its specifications in a short period of time, but this is not absolute (a surprised look from Eng. Mahmoud Khamis).

We drink the tea before it gets cold and continue...

We know the problem of arbequina oil, right? We see what they do in Spain, and it is okay to see who walks with us and do it. In research, you say we add a percentage of green olive leaves with fruits in the grinding phase to increase the phenolic content of the final oil.

What else?

• Avoid running arbequina olives in 3 phase presses so as not to lose part of the phenols and make the oil weaker.
• Avoid increasing the temperature of the mixer to 32 degrees Celsius in order not to break down volatile substances (phenols).
• Ensure the efficiency of the press. The waste of oil in peat does not exceed 3% on wet or 6% on dry.
• Good storage of oil in tanks to separate water from oil, then keeping oil in stainless steel food tanks under inert gas at a temperature of no more than 25 degrees Celsius.

So the oil is long and will live with you for a very long time.
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In addition to the fact that all intensive farms do not only grow arbachina trees, why? Because arbachina is early maturing and arbusana is grown with it, so the farms harvest arbocina and then arbusana. I mean, olive farms have arbequina oil and arbusana oil.

Simply put, you can make a balanced mixture of them together that extends the life of the oil produced. You have the choice: either use single-grade arbequina oil, a mixture of arbequina and arbusana, or a mixture of other varieties (BLEND).

Mr. Mahmoud looked again and said: “So do we grow and trust in Allah?”

Of course, investment in olive crops depends on economic feasibility and capital turnover, which encourages investors to inject money. Globally intensive agriculture is the real future of investment. In Spain, Tunisia, Turkey and Saudi Arabia, we have clear models of development in this sector.

We hope that Egypt will follow the example of these countries in promoting the olive sector. We have previously mentioned companies (Hashemiya, Mofaza, Janayen Siwa, and others) based in Egypt that have adopted advanced thinking and agricultural investment. We thank them again for this advanced step and for their leadership in this field.

Finally

I hope that Mr. Mahmoud Khamis will let me walk, because his inquiries are endless. He is hungry for knowledge and learning. I was finally able to walk. Greetings to the rising generation, who carry the banner of developing the olive sector in Egypt.

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