Rilievi qualitativi su alcuni componenti degli oli ottenuti mediante estrazione di paste denocciolate di olive in diversi areali nazionali

Some our most meaningful results, achieved within the special Project VALOROLIO (2005-2008), are reported here. The quantitative findings indicate that the innovative processing cycle decreased the industrial oil yields of about 4%, owing to reduced crushing of the oleiferous cells. This in turn is to be attributed to the less marked effects of destoner (compared to those of metal crusher) and to the lack of those exerted by the stone fragments. Yet, it is due to the chanced rheological features of destoned olive paste (which became rather difficult to process). This drawback was almost solved by using olive processing aids (both enzyme complexes and food micronised talc). By contrast, the olives processed per hour increased of by 20% as they had the stone removed. However, the main findings were the marked “naturality” of destoned oils and their high contents of bioactive components. They were actually typical, excellent products, having high bionutritional value. Another major aspect was the possibility to fully recycle the resulting by-products.