INN.OLEO.LAT

This new method of oil extraction is based on a system that combines a heat exchanger, further optimised with advantages already widely successful in recent years, with a microwave system that allows uniform heating of olive paste; together with the mechanical action due to the agitation of water molecules, an extraction process is enabled with numerous advantages over the more traditional methods usually employed.

Studies on the extracted extra virgin olive oil carried out by the Department of Agri-Environmental and Territorial Sciences at the University of Bari have shown clear advantages in terms of yield and organoleptic quality. It has been demonstrated that the innovative system during the extraction process (compared to more traditional methods) allows for: a faster and safer heating control, a reduction of the conditioning phase by 50%, a reduction in the extraction process and energy consumption as well as operating costs of the process against a significant increase of up to 30% of hydrophilic phenolic compounds. In particular, the total phenols showed a concentration of about 1g/kg, significantly improving the health properties of the product, which can therefore be included in the category of oils with a high phenol content. In addition to these advantages, the system ensures high flow rates even for mills that do not have a lot of space.