Deacidification of High - acid Olive Oil

The world productions of olive oil reach 2,800,000 ton and 98% of this production is to be found in the Mediterranean basin, where this agricultural system has been developed for thousands of years, characterized by its adaptation to the environment and its empiricism. Several factors have modified the olive production and processing systems in the last decades. The crisis of traditional agriculture and the valorisation of olive oil, due to its organoleptic attributes and its beneficial influence on health, are probably the two most important features. As a consequence great advances have been made in olive oil technology.