Production process: olive oils

Olive oil production process

Research around the process of making virgin olive oil and its transfer to the olive-growing subsector has allowed an increase in the quality of the oils obtained.

Olive oil as food is subject in its production process to multiple critical points that affect the quality of the final product. The improvements in the techniques of industrial transformation of the oil and in the quality practices, both in the reception of the olives and during the transformation and in the conservation of the oils have been the object of proposals of numerous investigations with the aim of obtaining a product optimal and differentiated.

The main services offered in this field are the following:

Physico-chemical characterization of the olive fruit
Production of early harvest olive oils
Introduction to cold technology
Use of technological aids in the oil production process
Olive oil extraction automation (sensors, quality control, traceability, ...)