Temperature Management of Olive Fruit: Comparison
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Please note this is a comparison between Version 2 by Conner Chen and Version 1 by Juan Francisco García Martín.

The International Olive Council (IOC) defines virgin olive oils as “the oils obtained from the fruit of the olive tree (Olea europaea L.) solely by mechanical or other physical means under conditions, particularly thermal conditions, that do not lead to alterations in the oil, and which have not undergone any treatment other than washing, decantation, centrifugation and filtration.”. This definition underlines the importance and the strict relation between the fruit on the one side, and the obtained oil on the other. The quality of the latter depends to a large extent on the quality of the former. At the same time, the definition specifies the need to restrict to a minimum the treatments that can be applied before and during the extraction process and explicitly points to the importance of controlling the temperature during the processing.

  • olive fruit
  • heat transfer
  • physicochemical analysis
  • postharvest
  • thermal treatment
  • temperature management
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References

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