Olive oil yihumelerisiwa kusuka eka ti olives leti kamiwaka. Misinya yati olives hi ntumbuluko yikumeka eka tindzhawu ta Mediterranean laha xixika xinga titimeleki ngopfu naswona ximumu xilehile, xi oma naku kufumela. Ti olives, hambiswiritano, tinga byariwa kun’wana na kun’wana laha kungana maxelo lawa yangariki na gwitsi, misava leyi tswongaka mati na ncheleto kumbe timpfula leti ringaneleke, laha tingavaka kwalomu ka 800 mm hi lembe. Ti olives ti kamiwa ti awara nyana endzhaku ka ntshovelo, ti gayiwa kutani ti hambanyisiwa leswinga swihalaki swi cheriwa ebodlheleni kasi leswi salaka switshikisiwa xisweswo.
Ntshovelo wati Olives
Ti olives tinga tshoveriwa hi voko kumbe hi muchini, ku tshoveriwa hi mavoko, hi xitalo swinga fambelanisiwa nakuva ti olives tinga vaviseki ngopfu naswona ku huma mafurha ya khwalithi, leswi hoxaka xandla swinene eka tihakelo ta vuhumelerisi - e Afrika Dzonga, kufika eka 40% wa tihakelo hinkwato.
Ntshovelo wati olive e Afrika Dzonga wusungula ekuheleni ka nhweti ya February kumbe masungulo ya March, hiti olive ta rihlaza, kutani swiya hetelela hi August, hiku hetisela hi muxaka lowu salelaka endzhaku. Ti olive ta rihlaza tikhiwa hi mavoko ti cheriwa endzeni ka swibye kutani ti olive leti humesaka mafurha ti huduriwa (or ‘milked’) tiwela ehenhla ka ti nets leti ndlariweke ehansi ka nsinya.
Nkarhi wa ntshovelo wuta vika muhlovo, nantswo wa mafurha, vutomi bya tona endzhaku ka ntshovelo xikan’we na mbuyelo wa rihanyo. Eka muxaka wokarhi wati olive, tile hansi hi nhlayo ya ntumbuluko ya polyphenol, kusungula ntshovelo endzhaku hi nhweti siwnga hunguta vutomi bya tona loko tishoveriwile hikwalomu ka mune wa tinhweti. Se, khwalithi leyi lavekaka eku heteleleni ya mafurha yi hlamuseriwa hi nkarhi wantshovelo.
Ti olive ta rihlaza (immature) ti humesa vufurexe bya rihlaza leri, naswona ta dzungela nyana leswi hetelelaka swiri eka mafurha lawa ya humesiwaka. Ti olive ta rihlaza tile henhla hi polyphenols (antioxidants) xikan’we na swakudya swin’wana, se mafurha lawa endliweke hi ti olive letinga vupfangiki yana vutomi byo leha swinene, hikokwalaho ka nhlayiso wa ntumbuluko lowunga eka swona. Ti olive leti khiweke tiri eka veraison (ti cinca muhlovo kusuka eka rihlaza kuya ko tshuka na purple) swi sungula ku endla minantswo ya mihandzu. Mafurha yakona ya xitshopani ngopfu naswona yana mihandzu naku nyanganya. Mbuyelo wa mafurha yati olives loko tiri ka xiyimo xotshuka wule maninginingini wa ntikelo wa to oma.
Loko ti olive ti vupfa, nhlonge ya cinca kusuka eka purple kuya eka ntima. Mafurha lawa, kusuka eka ntshovelo lowunga hlwela, iya nsuku hi muhlovo, aya dzungi ngopfu, kambe yanga vaviseka hinkarhi wa ntshovelo naswona yava na vutomi byo koma. Mbuyelo wule henhla.
Khwalithi ya kahle ya mafurha hilawa ya sukaka eka ti olive letinga vupfangiki ngopfu
Ndlela yo Endla Olive Oil
Kuva ku endliwa khwalithi ya kahle ya mafurha, ti olive tifanele kuva tikamiwa ti awara ta 24 tingase hela endzhaku ka ntshovelo. Endzhaku ka ntshovelo, matluka na tinhu swa susiwa kutani ti olive ti hlantswiwa leswaku kuta basisiwa murhi wo dlaya switsotswani, ritshuri na thyaka rin’wana. Ti olive titekiwa ti fambisiwa hi bandi kuya exigayini, laha tifikaka tigayiwa kona. Ku vevukisiwa leswi salaka kuringana 20 - 45 wa timinete. Ku vevukisiwa loku kukatsa ku hlanganisiwa ka masalela lawa leswaku kuta kamiwa mafurha rohetelela lawa yangavaka ya salerile. Kutani eka goza leri landzelaka, mafurha ya hambanyisiwa kusuka eka ti olive na mati hiku tirhisa leswi vange i centrifugal force. Mafurha ya siyiwa e thangini leswaku yata hambanyisiwa nakambe hi maendlelo lawa vange i ‘racking’. Mafurha yanga sefiwa loko yangase cheriwa endzeni ka bodlhela.
Maendlelo yan’wana lawa yangavaka na nkoka ku antswisa khwalithi ya mafurha swikatsa ku basisiwa –leswaku kuta hungutiwa acid naku antswisa nantswo, bleaching - kuhunguta chlorophyll, swidlaya switsotswani etc. na deodorization.
Ku virisiwa ka masalela yati olive swinga engetelela mbuyelo wa mafurha. Hambiswiritano, eka ntlawa wa ‘cold extracted’, akuna mahiselo yale henhla ka 28℃ hinkarhi lowu ku humesiwaka mafurha loku pfumeleriwaka.
Mafurha lawa ya baseke kutani ya cheriwa endzeni ka thangi ra stainless steel leri vekiweke eka mahiselo yale hansi ka 28℃ kufikela loko ya cheriwa e bodlheleni. Khwalithi ya olive oil yi hlayiseka ku antswa endzeni ka thangi kutlula e bodlheleni.
Mafurh kusuka eka tinxaka tohambana hambana yata kamberiwa loko yangase katswiwa na swin’wana kufikelela nantswo wokarhi na vutomi endzhaku ka ntshovelo.
Vutomi bya Olive Oil
Mafurha ya furexe yana mbuyelo wotala wa rihanyo. Kuya ka nkarhi, kuva na oxidation, leswi endlaka leswaku kuva naku fayeleriwa ka swakudya swa nkoka swofana na ti fatty acids ta nkoka. Olive oil yoka yinga pfuriwangi yikota kutshama 18 - 24 wa tinhweti, kambe loko yipfuriwile, mafurha ya fanele ku tirhisiwa exikarhi ka 30 na 60 wa masiku. Yahlayise ekule na kuvonakala, laha kunga kufumeleki kusivela oxidation. Kuya veka endzeni ka xigwitsirisi swinga endla leswaku kuva na mati endzeni ka bodlhela; mati ya hunguta khwalithi ya mafurha.
Translated by Ike Ngobeni