The storage period in which the fruit is exposed in the mill is of great importance to the quality of the oil produced. The period and method of storage have a clear effect on the quality of the oil produced and there are two types of storage places.
Closed internal stores: This method is often used in cold winter areas where frosts are feared, but they must have good lighting and ventilation, and the ideal storage temperature should be maintained at 8-10 ° C.
B - open external warehouses: These are used in places with moderate winter and the store in this case is an open concrete yard or covered with twists or ethernet.
In modern times, olives are stored in piles up to more than one meter high. However, this method is considered bad because of its great contribution in raising the temperature of the olives and therefore the speed of fermentation of fruits, the best way in this case is the fruit is a layer not exceeding 30 cm maximum and can store 250-300 kg / m 2 or the fruits are stored in wooden boxes The thickness of the olives should not exceed 12-15 cm in the box and the boxes should be equipped with rolls of 5 cm. So as to ensure ventilation of the fruits when placing the boxes on top of each other and in this case can be placed 5-6 boxes above each other and can store 400-500 kg / m 2. However, the method needs more labor. The boxes are consumed shortly afterwards, and often the fruits are left in their bags in the press until they are squeezed. In this case, the quality of the oil is bad especially if the storage period is long. In general, it is advised not to prolong the storage period of 4-5 days because it leads to high oil acidity, in addition to the loss of a large part of aromatic oil compounds.
Closed internal stores: This method is often used in cold winter areas where frosts are feared, but they must have good lighting and ventilation, and the ideal storage temperature should be maintained at 8-10 ° C.
B - open external warehouses: These are used in places with moderate winter and the store in this case is an open concrete yard or covered with twists or ethernet.
In modern times, olives are stored in piles up to more than one meter high. However, this method is considered bad because of its great contribution in raising the temperature of the olives and therefore the speed of fermentation of fruits, the best way in this case is the fruit is a layer not exceeding 30 cm maximum and can store 250-300 kg / m 2 or the fruits are stored in wooden boxes The thickness of the olives should not exceed 12-15 cm in the box and the boxes should be equipped with rolls of 5 cm. So as to ensure ventilation of the fruits when placing the boxes on top of each other and in this case can be placed 5-6 boxes above each other and can store 400-500 kg / m 2. However, the method needs more labor. The boxes are consumed shortly afterwards, and often the fruits are left in their bags in the press until they are squeezed. In this case, the quality of the oil is bad especially if the storage period is long. In general, it is advised not to prolong the storage period of 4-5 days because it leads to high oil acidity, in addition to the loss of a large part of aromatic oil compounds.