This method still constitutes the vast majority of contemporary olive oil producing countries, including the Syrian Arab Republic, despite their low production capacity, their need for a large number of labor force, and the high waste resulting from it compared to the modern method. The following are the most important factors affecting the quality of oil during Extraction:
1 - Wicker used: Wax used in the method of pistons affect the quantity and quality of oil badly if they retain a quantity of olive paste and this leads to the impact of air oxygen and high temperature and then start the remaining oil oxidation, which greatly reduces the composition of aromatic, Mixing the age of olive fruits of bad quality with other fruits of good quality will adversely affect the quality of oil produced by good fruit, but the effects of the wicker used can be minimized by continuous washing. However, this process is rarely applied by contemporary owners due to the high operating costs resulting from it.
2 - surfaces touching the dough and oil: Most of the surfaces of contact for dough and oil are made of iron, and because of the use of high pressure during the extraction process should affect even a small part of the iron in oil and this leads to the speed of corruption of oil during storage as iron plays a stimulating role in this process.
1 - Wicker used: Wax used in the method of pistons affect the quantity and quality of oil badly if they retain a quantity of olive paste and this leads to the impact of air oxygen and high temperature and then start the remaining oil oxidation, which greatly reduces the composition of aromatic, Mixing the age of olive fruits of bad quality with other fruits of good quality will adversely affect the quality of oil produced by good fruit, but the effects of the wicker used can be minimized by continuous washing. However, this process is rarely applied by contemporary owners due to the high operating costs resulting from it.
2 - surfaces touching the dough and oil: Most of the surfaces of contact for dough and oil are made of iron, and because of the use of high pressure during the extraction process should affect even a small part of the iron in oil and this leads to the speed of corruption of oil during storage as iron plays a stimulating role in this process.