CHARACTERISTICS OF THE OLIVE OIL OBTAINED WITH THE FIRST AND 2ND CENTRIFUGATION

In this work, the feasibility of a second centrifugation to improve th e extraction of the olive paste, in the new two phases system for the extraction of virgin olive oil, has been studied. The study of its inf luence on the characteristics of the products and byproducts obtained has been carried out. The samples of comparative assays between the fi rst and second centrifugation of recently obtained olive paste and bet ween the first, with second and third centrifugation of stored olive p aste has been analyzed. Therefore, a decoloration assay has been devel oped to study its influence on the different refination processes (phy sical and chemical procedures). Results obtained evidence the importan ce of achieving the second centrifugation with the recently obtained o live paste and under moderate temperatures. In these conditions, it is possible to obtain oils with parameters of quality and purity into th e legal limits.