Physical and Chemical Studies on Olive Oil

Abstract

This study was carried out to investigate the effect of different processing steps of extraction virgin olive oil as well as amount of water added to decanter during extraction with centrifugation system three phase (400, 600 and 800 liter/tone) to give the highest oil yield of good quality. Furthermore, the effect of washing oil by separator system (0, 50 and 100 water) was also studied. The obtained results could be summarized as follows:

1- The chemical composition of Cortina olive fruit was studied and results indicated that moisture content of olive fruit was 57.7 %, while crude oil (on dry basis) was 52.46 %.