Repercussion of the mill olive cool-storage on the production process of virgin olive oil.

Abstract

During the 1993-94 season, a total of 1,003,351 Kg. of olive fruits (Olea europaea, cvs. Blanqueta y Villalonga) were stored in a cool room at 5 °C until a maximum time of 18 days. The virgin olive oil obtained from these fruits showed physical, chemical and sensorial indices inside the limits established for the «extra» virgin olive oil. The cool-storage of the olive fruits made possible a maximum yield in the processing machinery for 8 weeks without an appreciable lost of quality on the virgin olive oil obtained. It allows a better amortisation of the disposable equipments and, requiring the distribution of the fruit in boxes, contributes to the rationalisation of the olive fruit postharvest manipulation.