Patented new method of extra virgin olive oil extraction

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The University of Pisa patented new method of extra virgin olive oil extraction. The advantages of the innovative technique are many: a higher yield, improved nutritional quality of the oil and a greater resistance to oxidative processes

The extra virgin olive oil could be extractedthrough the use of “dry ice”, ie carbon dioxide in the solid state.

The research group led by Professor Gianpaolo Andrich and composed by Angela Zinnai, Francesca Venturi, Chiara Sanmartin, Maria D’Agata and Isabella Cutting Boards undertook this research that is still going on six years ago, in 2008.

The advantages of the innovative technique – the researchers explain – are many: a higher yield (average 9% more, ie 17.4 kg instead of 16 kg of product per ton of olives), improved nutritional quality of the oil (which for example contains on average 6% more of vitamin E) and a greater resistance to oxidative processes, so that the oil thus obtained can be kept longer than that obtained using conventional technologies.

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