EFFECT OF SOME TECHNOLOGICAL TREATMENTS ON THE YIELD AND QUALITY PARAMETERS OF OLIVE OIL EXTRACTED BY CENTRIFUGATION

摘要

Olive fruits of Picual cultivar, were used to investigate the effect of mixing olive leaves during crushing process of olive fruits as well as the addition of commercial pectinase and fungal crude pectinase during malaxation process on yield, physicochemical properties, fatty acids composition and sensory characteristics of olive oil produced by centrifugation.