Year-end Sale % OFF 
Abstract
Abstract(1) Field experiments have shown that varying manurial treatment combined with proper irrigation does not increase the oil and protein content of Palestine olives up to the standard of other Mediterranean brands.(2) Careful picking, selecting, washing and pressing of the olives under hygienic conditions produces an oil of low acidity.(3) Dark colouring may be avoided by employing a suitable pressing process whereby the crushing of olives and maceration of cells containing the colouring matter is prevented. A lower yield is thus obtained, which may, however, be increased by employing a corresponding higher pressure.(4) Rancidity can be avoided by storage of the oil in air‐tight containers filled to capacity and kept in a dark, cool place.
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
