Operational Group: Incorporation of inerting in the stages of separation of solid and liquid phases in the process of producing olive oil in olive mills

This involves the introduction of gas technology in olive oil mills to produce virgin olive oils of higher physical, chemical, and sensory quality. It involves integrating nitrogen or argon inerting technologies into key stages of the extraction process, and into subsequent stages of oil clarification and preservation. It involves replacing the air in contact with the oil with an inert gas that does not react with it, thus preventing quality deterioration during the production process. The impact of the results on the value chain is:

• An innovative process in the olive oil subsector that benefits all oil mills, making them more sustainable. Significant savings in chemicals and labor.
• Considerable reduction in hazards and critical points.
• Increased food safety in processed products.
• Important benefit for the Environment.
• Higher quality in the production of early harvest virgin olive oils.
• Higher quality in olive oil production due to the reduction of peroxides, impurities, and other contaminants in the production process.
• The effect of inerting will lead to a higher concentration of volatile oxidation compounds, a better profile of phenolic compounds (due to less degradation of these compounds), and greater oxidative stability in the oils obtained.