Patent ID: 8377488
Filing Date: 2013-02-19
Classification: A23B,A23L,C11C

Abstract:
1. A method for treating freshly harvested olives to substantially retain the quality of oil contained there within for enabling production of olive oil from said treated olives at a prolonged time after harvest, the method comprising: washing the freshly harvested olives in a washing liquid; heating the olives to a temperature sufficient to achieve enzymatic inactivation; rapidly cooling the heated olives to a temperature in the range of 0 to −10°C.; removing excess liquid from surface of olives; adding a salt or a mineral powder; vacuum packaging a predetermined quantity of olives with said added salt or mineral powder; and storing the packed olives at a refrigerating temperature; thereby obtaining packaged olives which contain oil for a prolonged storage period, said oil has a Free Fatty Acid (FFA) level of no more than 2%.