A guide to esterification in olive oil extraction and how processing aids such as calcium carbonate, talc, salt, enzymes and clays influence oil chemistry, extraction efficiency and measurable acidity during milling operations.
Processing aids are essential tools that help olive oil producers improve extraction efficiency, enhance oil quality, and overcome seasonal challenges such as high moisture and difficult cultivars. This article explores how talc, enzymes, citric acid and other coadjuvants work inside the malaxer, when they deliver the greatest benefit, and how to apply them effectively for higher yields and cleaner oil separation.
High-strength pectinase enzymes can dramatically improve olive oil yield, paste fluidity, and clarity. This article explains the difference between low- and high-strength enzyme formulations, their impact on oil release, and why quality matters more than dosage.
As global extra virgin olive oil (EVOO) production expands into non-traditional regions with varying climates and agroecological conditions, producers are facing a new wave of operational complexities. Join leading agricultural scientist and processing expert Pablo Canamasas as he unpacks the evolving challenges in EVOO extraction and explores strategic solutions tailored for industrial-scale operations. In this exclusive video, you’ll gain insig
