Situación actual y propuestas de mejora de las almazaras inscritas en la Denominación de Origen (D.O.) "Aceite Campo de Montiel". II. Procesado de la aceituna

In this second work on the current situation and improvement proposals for the olive oil mills attached to Denomination of Origin (D.O.) "Aceite Campo de Montiel", the olive processing operations were analyzed. After the comprehensive study of the current situation, carried out through the survey passed to the oil mills managers, the following proposals were set out: (1) in case of necessity of olive storage, the it is advisable to store the worst quality olives; (2) increase the number of processing lines, which could be used in the event of breakdowns or to process bad quality olives; (3) malaxing temperatures should always be below 30°C; (4) malaxing times should be lower than 90 min; (5) water temperature used for liquid-liquid separation should be below 30°C; and (6) hygiene conditions and limited contact with air should be ensured in the natural decantation of oils.