The impact of the PEF technology applied to the olive oil mechanical extraction process showed a significant impact on EVOO (Extra Virgin Olive Oil) yield for the test conducted on olives using the extraction plant at the University of Perugia. The yield increase was determined to at least 5% compared to the reference extraction where the PEF technology has not been applied.
– Professor Maurizio Servili, University of Perugia
The application of CEPT on olive oil not only releases more oil out of each olive, but it will also increase the amount of quality increasing compounds such as polyphenols, vitamins, and antioxidants found in the oil.
Releasing more oil also means reduced food waste – both a sustainability issue but indeed a matter of costs. with less waste – less effort is needed to manage large volumes of organic waste.
The process of production can be significantly reduced (in some cases up to 50 %!)
The increased quality is great for the consumers who can trust that they will have a product of great taste, high quality, and health benefits as a part of the so appreciated Mediterranean diet.
Today ArcAroma have several oliveCEPT® units deployed around the world. Olive oil producer’s wishing to increase yield, improve quality, and create a more efficient production have realized the many benefits of using CEPT®.
Read more on oliveCEPT®