Abstract
Olive oil extraction conditions are usually a compromise between quality and yield. Enhancing yield decreases quality, and vice versa. We aim to understand if a change in temperature between malaxation and centrifugation can result in a better compromise. Thus, malaxation is carried out at 20°C and oil is extracted at 20°C, 27°C, and 35°C. The results show that a moderate increase in temperature between malaxation and centrifugation (i.e. from 20°C to 27°C) increases both yield and quality of the oil. Conversely, an excessive temperature increase (i.e. from 20°C to 35°C) leads to the production of rancid-related compounds.
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