Olive oil is an edible oil extracted from olives, or the fruits of the olive tree (Olea europaea). In the virgin type it is obtained from the mechanical pressing of the olives. Other product types of oil derived from olives, but with different dietary and organoleptic properties, are […]

Refining refers to the treatment of crude oil, after the extraction or pressing of the seed (or fruit, for example the olive). There are different phases that make up a refining process, which cause chemical and physical transformations of the oil, and different types of refining, in relation […]

Pomace is the residue from the olive processing process for the extraction of oil. With a consistency similar to a paste, the pomace still contains a certain percentage of oil, which however can no longer be extracted by simple pressing. The amount of residual oil varies from 4.5 […]