Novelty: an olive oil-freezing method aiming at the preservation of polyphenols up to consumption is disclosed. Phased freezing method: the method is executed immediately after the olive fruit collection phase is finished and comprises the following steps: nitrogen addition, cold oil extraction, storage of the olive mass which is cold pressed with water not exceeding the 27 deg. Celcius, gradual passage of the final product to cisterns wherein nitrogen is drawn, gradual reduction of the temperature every 5 degrees Celcius, storage in a cistern for 12 hours until the temperature attains the 6-7 degrees, packaging and gradual freezing at -18 to -23 deg. Celcius. Advantages: preservation throughout freezing of the original colour, aroma, taste and organoleptic features that olive fruit had before oil production.
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