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.

Currently around 3.2 million tonnes of olive oil is produced annually in the world (Statistica.com) leading to the generation of large amounts of olive oil production waste. Spain is the largest producer of olive oil in the world accounting for 69% of total global production. In the early 1980’s the introduction of three-phase production was considered a new era in olive oil processing technologies and considered as a newer, cleaner, and more..