초록 ▼

Olive oil is recovered from olives by separating olive pits from olives to obtain a pitless olive meat, by maintaining the pitless olive meat at a temperature of about 70°F. to about 110°F., by introducing the pitless olive meat to an extraction zone, by withdrawing a liquid phase comprising olive o

Olive oil is recovered from olives by separating olive pits from olives to obtain a pitless olive meat, by maintaining the pitless olive meat at a temperature of about 70°F. to about 110°F., by introducing the pitless olive meat to an extraction zone, by withdrawing a liquid phase comprising olive oil, water, and a minor proportion of pulp from a first portion of the extraction zone, and by withdrawing a substantially dry solid olive pulp from a second portion of the extraction zone. The pulp and water are separated from the oil to obtain a pure olive oil. An inert additive is mixed with the pitless olive meat before extraction to increase the yield of product olive oil. Where olive culls are used as the starting material, the culls are wetted before the pits are separated.

대표청구항 ▼

An apparatus for recovering olive oil from olives comprising: means for separating olive pits from olives to obtain a pitless olive meat; means for mixing an inert additive with the pitless olive meat; heat exchange means for heating the mixture to a temperature between at least about 80°F. and no m

An apparatus for recovering olive oil from olives comprising: means for separating olive pits from olives to obtain a pitless olive meat; means for mixing an inert additive with the pitless olive meat; heat exchange means for heating the mixture to a temperature between at least about 80°F. and no more than about 110°F.; means for introducing the additive and pitless olive meat to an extraction zone; means for withdrawing a liquid phase comprising water, olive oil, and a minor proportion of olive pulp from a first portion of the extraction zone; means for withdrawing a substantially dry solid olive pulp from a second portion of the extraction zone; means for separating the minor proportion of olive pulp from the liquid phase for obtaining a mixture comprising olive oil and water; and means for separating water from the mixture for obtaining an olive oil substantially free of water.