Comments on: The History Of Olive Oil

By: Anonymous

Anonymous — Mon, 09 Jan 2012 21:15:42 +0000

i dont usually use olive oil for any of my food because i use corn oil instead which is very fattening but i dont care i like it! =D

By: David Vega

David Vega — Tue, 02 Mar 2010 21:37:46 +0000

Hello Rohan,
I’m not familiar with Sundex, but I imagine they use much more modern techniques than those used in classical times. The advantage to the old processes is that in the case of olive oil, the end product is much purer and flavorful if maintaining low heat during the extraction process. To this day there are traditional producers that still use millstones and the natural energy of moving water (from a river or stream) or farm animal.

By: Body Soap

Body Soap — Sun, 28 Feb 2010 04:37:43 +0000

[...] were simmered down to essentials oils and added in for sweet smelling baths. In the 12th Century, olive oil became the preferred fatty element for soaps, with olive rich Spain and Italy becoming epicenters [...]

By: rohan

rohan — Sat, 27 Feb 2010 08:09:19 +0000

thanks for the message David.
it was very educative on the fact that olive oil date back soo many years.
I can across companies who manufacture processing lines for hexane extraction of edible oils from oil bearing seeds like olive , soyabean, canola, etc. . one of them i remember very well was Sundex Process Engineers from the city of mumbai . they are very well known in the edible oil technology. do you have any information of that.
I am looking to process olive oil and was wondering if any one would help through the technologist for the same.
regards,
Rohan

By: KL

KL — Sat, 27 Feb 2010 04:43:31 +0000

Evil Shell.

By: Nins

Nins — Fri, 26 Feb 2010 12:14:30 +0000

Thanks for the interesting article. Make sure your olive oil is “native/virgin extra” when you get it!!