A Look at Olive Oil Production
 
Olive oil is one of the seven types of agricultural products for which the Holy Land is praised.
 

There is only one mitzvah associated with the holiday of Chanukah: the lighting of the menorah. We learn in the Shulchon Aruch that although all oils may be used for the Chanukah lights, the best way to perform the mitzvah is to use olive oil: a direct reference to the miracle of finding a cruse of pure olive oil in the Beis HaMikdash after the rest of the oil had been defiled by the Greeks.

One of the customs of Chanukah is to eat oil-based products such as latkes, the source of which is from the Ibn Ezra, who informs us of the custom to eat products produced from flour and oil on Chanukah. Of course, in his period of approximately 800 years ago, there were no latkes—which are made from potatoes and oil—as potatoes were first found in the Western Hemisphere, and only later brought to Ireland in the 16th century.

Being that olive oil is a central theme in the Chanukah story, this article will delve into some of the intricacies of olive oil refining. Over the years we have discussed various specific aspects of oil refining; here we will present an overview.

The olive oil used (preferably) for lighting the Chanukah menorah is the same oil we find mentioned in the Torah being used in the Holy Temple. In fact, the whole of Chanukah revolves around the miracle that occurred with olive oil. Our sages tell us that the reason olive oil is most recommended as fuel for burning lights needed for use in the performance of mitzvot is that it gives the purest light. Olive oil is also mentioned in the Torah as being one of the seven types of agricultural products for which the Holy Land is praised.

The first stage of olive oil production begins with the olive, which is squeezed to produce the oil.

Olive oils are graded according to their acidity levels. The best-quality oils are called cold-pressed, a chemical-free process that involves only pressure and which produces oils that are low in acidity. Extra virgin olive oil, a cold-pressed oil, is only one percent acid and is considered the finest and fruitiest of the olive oils. Extra virgin olive oil undergoes no refining process: the sediment is allowed to settle and the oil is sold as is. After extra virgin, olive oils are classified in order of ascending acidity, for example, virgin olive oil has an acidity level of between 1 and 3 percent. Fino is a blend of extra virgin and virgin oils, and products labeled simply olive oil contain a combination of refined olive oil and virgin or extra virgin oil. Light olive oil, relatively new on the market, undergoes an extremely fine filtration process, which makes it light in both color and fragrance. (Source: Internet: Epicurious Dictionary) Oils that do not meet proper specifications (i.e., oils not suitable to be called virgin olive oil) are put through a refining process. A typical refining process starts with the neutralization of the oil, which removes the free fatty oils. This can be done mechanically or chemically with the use of a basic solution. One of the ingredients used at this stage can be citric acid.

Citric acid, which is produced through fermentation, can be produced using a carbohydrate source that is not kosher for Passover. Therefore, one must be careful not to use any oils on Pesach that go through a refining process.

The refining processes can be problematic where kashrus is concerned. First of all, non-kosher fats or oils can be produced on the same equipment. As olive oil is a seasonal product, at the end of the season, the equipment can and is naturally used to produce other products. One of the questionable products I have seen produced on olive oil equipment is grape seed oil, problematic because of the stringencies of processing grape derivatives which are only kosher under certain circumstances. Another area of concern involves the process of deodorization, an aspect of the refining process. The deodorization process uses a vessel with steam at high temperatures, which is particularly problematic, as this vessel is also used for the same purpose in the production of animal fats.

[We have discussed in previous issues the difficulty of properly koshering equipment used in the production of non-kosher fats. Ideally, the proper method for koshering a vessel used for the production of non-kosher products is to thoroughly clean the equipment and then boil out the equipment with boiling water. As companies are sometimes reluctant to go through this great bother and expense, all different types of dubious methods have been implemented, much to the chagrin of the kosher consumer. We have mentioned some of these methods before and hope the kosher consumer will finally receive what he assumes he is getting: a 100% kosher product. One way to safeguard against these dubious methods is to buy products with a very reliable hechsher. The OK takes special care to check that the equipment on which the olive oil is processed has been properly kosherized.]

Another form of olive oil is produced from the pomace of the olive. Pomace is the pulpy residue from fruit, seeds, or the like after crushing and pressing, as from apples in cider making. Olive oil produced this way has all the problems already raised concerning the production of refined olive oil.

In addition to these processing issues, we have also found, during our visits to olive oil producing areas, olive oil shipped in bulk that is stored in storage facilities that had previously been used to store animal fats. The OK makes sure that bulk, shipped olive oil carrying its hechsher be stored and shipped in and on approved tanks and containers.

In conclusion, where olive oil is concerned, extra virgin oil that is packed at the source presents little or no problems for kashrus. However, any other form of olive oil must have a reliable hechsher. All of the above is relevant for other vegetable oils as well. However, other oils are generally not sold in pure form except for some cold-pressed oils, in which the same guidelines as those for extra virgin olive oil would apply.

In summary, most processed oils can and are often processed on the same equipment as non-kosher fats, are stored in the same equipment as non-kosher fats, and are shipped on the same carriers as non-kosher fats. Great care, therefore, must be taken to ensure that all these products carry a reliable hechsher.

As kashrus is an ever-changing field, we are always monitoring the latest developments in technology. A recent issue in the production of olive oil is the use of enzymes. These are used during the crushing stage to increase the yield. Use of these enzymes can increase the yield of one ton of olives by 10-20 kilograms.

These enzymes also improve the stability of the oil. The enzymes are generally used when processing olives in the early stages of maturation in order to obtain olive oil of premium quality.

The use of enzymes could possibly affect the kashrus of the product for year-round use and for Passover. Our representative in Italy tells us that he has never seen these enzymes in use. However, this is a topic that will have to be taken up by the kashrus agencies in the near future.

Wishing you and your families a freilichen Chanukah.