Olive oil can be extracted from olives without crushing thus saving energy

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A yield of approximately 12% was obtained using low pressure supercritical fluid extraction process.

Many countries around the world grow olive trees as olives and olive oil are considered very important food constituents.

Current extraction methods are considered classical methods which mainly imply size reduction of olives, and then separation of the extracted oil.

This study aimed at studying the propensity of supercritical fluid extraction (SCFE) of olives from Jordan without prior size reduction (crushing).

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