A comparison among innovative plants for high quality extra‐virgin olive oil production

2020 ◽  
Vol 100 (14) ◽  
pp. 5283-5291
Author(s):  
Giuseppe Altieri ◽  
Francesco Genovese ◽  
Attilio Matera ◽  
Giovanni Carlo Di Renzo
Keyword(s):  
Olive Oil ◽  
Virgin Olive Oil ◽  
Oil Production ◽  
Extra Virgin Olive Oil ◽  
High Quality

scholarly journals Production and Maturation of Soaps with Non-Edible Fermented Olive Oil and Comparison with Classic Olive Oil Soaps

Fermentation ◽  
2021 ◽  
Vol 7 (4) ◽  
pp. 245
Author(s):  
Antonio Ferracane ◽  
Alessia Tropea ◽  
Fabio Salafia
Keyword(s):  
Fatty Acids ◽  
Olive Oil ◽  
Sodium Hydroxide ◽  
Virgin Olive Oil ◽  
Extra Virgin Olive Oil ◽  
Raw Material ◽  
Human Consumption ◽  
High Quality ◽  
Olive Cultivar ◽  
Soap Production

The study reports the alternative use of non-edible fermented olives for the production of high-quality natural soaps with a fast production process, low environmental impact, and without preliminary treatments for the raw material. Damaged olives, not used as food, were fermented naturally and the oil was extracted by mechanical extraction. The product obtained was not for human consumption due to its high acidity, but it had a low content of peroxides. The non-edible olive oil obtained and an extra virgin olive oil, produced from the same olive cultivar, were subjected to saponification with sodium hydroxide. The soaps were produced with complete (0% of non-neutralized fatty acids) and incomplete (5% of non-neutralized fatty acids) saponification; the amount of sodium hydroxide to be used was determined with the saponification index. The soaps were aged for six months by monitoring pH, color, and behavior in an aqueous solution. The results show that the olives’ fermentation improves and speeds up the soap production and maturation process since the oil obtained from fermented non-edible olives is more suitable for the saponification process than the oil obtained from non-fermented edible olives. Non-edible fermented olives can be used for obtaining natural and high-quality soaps, reusing drupes classified as food waste.

scholarly journals Energy Requirement of Extra Virgin Olive Oil Production

2014 ◽  
Vol 6 (8) ◽  
pp. 4966-4974 ◽  
Author(s):  
Giulio Cappelletti ◽  
Giuseppe Ioppolo ◽  
Giuseppe Nicoletti ◽  
Carlo Russo
Keyword(s):  
Olive Oil ◽  
Energy Requirement ◽  
Virgin Olive Oil ◽  
Oil Production ◽  
Extra Virgin Olive Oil

Extra-virgin olive oil production sustainability in northern Italy: a preliminary study

2014 ◽  
Vol 116 (12) ◽  
pp. 1942-1959 ◽  
Author(s):  
Davide Menozzi
Keyword(s):  
Olive Oil ◽  
Virgin Olive Oil ◽  
Oil Production ◽  
Extra Virgin Olive Oil ◽  
Northern Italy ◽  
Preliminary Study

scholarly journals Environmental impact assessment of three packages for high-quality extra-virgin olive oil

2016 ◽  
Vol 47 (4) ◽  
pp. 191 ◽  
Author(s):  
Antonio Guiso ◽  
Alessandro Parenti ◽  
Piernicola Masella ◽  
Lorenzo Guerrini ◽  
Fabio Baldi ◽  
...  
Keyword(s):  
Stainless Steel ◽  
Life Cycle ◽  
Environmental Impact ◽  
Olive Oil ◽  
Virgin Olive Oil ◽  
Extra Virgin Olive Oil ◽  
The Other ◽  
High Quality ◽  
Glass Bottles ◽  
The Impact

Life cycle assessments of food packaging technologies have shown that they contribute considerably to the environmental impact of products. This study analyses the life cycle impact of three packaging solutions for high-quality extra-virgin olive oil. Two of them are widely used solutions, namely tin plated cans and dimmed glass bottles. The third one is a stainless steel bottle, which has been proposed recently. The analysis was performed with a cradle to grave approach and it takes into account raw materials extraction and processing, packaging production processes and several end-of-life scenarios. Impacts due to distribution were considered separately to assess uncertainties due to distribution distances. The results show that, for same sizes, dimmed glass bottles have the lowest overall impact value for all the six indicators selected except for ozone layer depletion, whereas stainless steel bottles have the highest impact values for all the other indicators. A sensitivity analysis was performed to determine how impact varies in function of distance and packaging weight. It shows that it is possible to set a breakeven point over which the impact of glass overcomes the one of the other packaging systems. Packaging shows a significant contribution to impact of bottled oil. For small packaging, such as a 0.100 L stainless steel bottle, this contribution can be as relevant as 60% of the overall global warming potential.

Discourses of Distinction in Contemporary Palestinian Extra-Virgin Olive Oil Production

2014 ◽  
Vol 22 (1-2) ◽  
pp. 48-64 ◽  
Author(s):  
Anne Meneley
Keyword(s):  
Olive Oil ◽  
Virgin Olive Oil ◽  
Oil Production ◽  
Extra Virgin Olive Oil

scholarly journals Effect of Mediterranean Diet Enriched in High Quality Extra Virgin Olive Oil on Oxidative Stress, Inflammation and Gut Microbiota in Obese and Normal Weight Adult Subjects

2019 ◽  
Vol 10 ◽  
Author(s):  
Maria Luisa Eliana Luisi ◽  
Laura Lucarini ◽  
Barbara Biffi ◽  
Elena Rafanelli ◽  
Giacomo Pietramellara ◽  
...  
Keyword(s):  
Oxidative Stress ◽  
Gut Microbiota ◽  
Olive Oil ◽  
Mediterranean Diet ◽  
Virgin Olive Oil ◽  
Extra Virgin Olive Oil ◽  
Normal Weight ◽  
High Quality

Antioxidant and Biological Activities of Hydroxytyrosol and Homovanillic Alcohol Obtained from Olive Mill Wastewaters of Extra-Virgin Olive Oil Production

2020 ◽  
Vol 68 (52) ◽  
pp. 15428-15439
Author(s):  
Alessandra Ricelli ◽  
Fabio Gionfra ◽  
Zulema Percario ◽  
Martina De Angelis ◽  
Ludovica Primitivo ◽  
...  
Keyword(s):  
Olive Oil ◽  
Biological Activities ◽  
Virgin Olive Oil ◽  
Oil Production ◽  
Extra Virgin Olive Oil ◽  
Olive Mill Wastewaters ◽  
Olive Mill

The Advantage of Multispectral Images in Fruit Quality Control for Extra Virgin Olive Oil Production

2021 ◽  
Author(s):  
Diego M. Martínez Gila ◽  
Javiera P. Navarro Soto ◽  
Silvia Satorres Martínez ◽  
Juan Gómez Ortega ◽  
Javier Gámez García
Keyword(s):  
Quality Control ◽  
Olive Oil ◽  
Fruit Quality ◽  
Virgin Olive Oil ◽  
Oil Production ◽  
Extra Virgin Olive Oil ◽  
Multispectral Images
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