Olive oil extraction is the process of extracting the oil present in the olive drupes for food use. The oil is produced in the mesocarp cells, and stored in a particular type of vacuole called a lipo vacuole, i.e., every cell contains a tiny olive oil droplet. Olive oil extraction is the process of separating the oil from the other fruit contents (vegetative extract liquid and solid material). It is possible to attain this separation by physical means alone, i.e., oil and water do not mix, so they are relatively easy to separate. This contrasts with other oils that are extracted with chemical solvents, generally hexane. The first operation when extracting olive oil is washing the olives, to reduce the presence of contaminants, especially soil which can create a particular flavor defect called "soil taste".
Read more about Olive Oil Extraction: Olive Presses, Decanter Centrifugation, Sinolea Method, First Cold Pressed – Cold Extraction, Alternative Configurations, Consumer Point of View, Future Prospects
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