Olive oil recovery

Details Olive oil recovery Olive oil recovery

1984-04-13

1985-06-11

Simone, Timothy F.

Foods and beverages: apparatus

Non-cooking heat treatment of food

99511, 99513, 99547, 100117, 100145, A23N 100

Patent

active

045221197

ABSTRACT:
Olive oil is recovered from olives by separating olive pits from olives to obtain a pitless olive meat, by maintaining the pitless olive meat at a temperature of about 70.degree. F. to about 110.degree. F., by introducing the pitless olive meat to an extraction zone, by withdrawing a liquid phase comprising olive oil, water, and a minor proportion of pulp from a first portion of the extraction zone, and by withdrawing a substantially dry solid olive pulp from a second portion of the extraction zone. The pulp and water are separated from the oil to obtain a pure olive oil. An inert additive is mixed with the pitless olive meat before extraction to increase the yield of product olive oil. Where olive culls are used as the starting material, the culls are wetted before the pits are separated.

REFERENCES:
patent: 2325327 (1943-07-01), Lachle
patent: 3231390 (1966-01-01), Hoover
patent: 4024168 (1977-05-01), Homann et al.
patent: 4253390 (1981-03-01), Hunt et al.
patent: 4357865 (1982-11-01), Knuth et al.
patent: 4361081 (1982-11-01), Howard
patent: 4370274 (1983-01-01), Finch et al.

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