Innovazioni tecnologiche per l'estrazione dell'olio dalle olive (Technological Innovation for the extraction of extra virgin oil from fruit)

In the last few years several studies in the olive and extra virgin olive oil (EVOO) fields have been focusing on transformation systems that can improve the quality of EVOO oil production. The quality of EVOO can be evaluated not only by estimating its product parameters determined by current regulation in force (EEC Reg. N.2568/91 and amendments) but also by assessing its volatile and phenolic compound content (Bendini et al., 2007). The research projects carried out aims to: (i) develop low oxidative stress impact transformation systems to obtain extra virgin olive oil with a high nutritional value (Migliorini et al., 2008); (ii) develop engineering technologies to improve the performance of extraction systems (Carfagni et al., 2010). During the recent Tuscan and Sardinian crop season some experiments were carried out on innovative mill equipment able to obtain extra virgin olive oil in low oxidative stress impact conditions, using a vertical‐axis malaxator that works at low oxygen level.The comparison between EVOO obtained using traditional malaxation system (under oxidative condition) and using innovative system (under low oxidative condition) shows that by using low oxidative stress impact transformation system it is possible to obtain extra virgin olive oil with a high nutritional value (Migliorini et al., 2009). The mill located in Tuscany and equipped with the above mentioned innovative systems was used to design automatic control techniques to assist olive oil operators in their choice of optimal transformation parameters. The software aims to minimize the olive oil defects arising from incorrect management of the extraction process, therefore, the software could serve as an instrument to help the olive oil operators.