Physical properties, quality and yiel of argentinian olive oil from province of Buenos Aires

MARÍA TERESA GONZÁLEZ; ADRIANA PEZZUTTI; LILIANA CECI; AMALIA CARELLI; CECILIA GATICA

Gante

Congreso; 14th Euro Fed Lipid Congress; 2016

Euro Fed Lipid b.V.

Within the last years, the production of olive oil has been an increasing activity in South-western region of province of Buenos Aires in Argentina (SOB). The aim of this work is to get better knowledge on yield and physical properties such as density and rheological behaviour of oil, crushed olive and alperujo, and compare the effect of different locations, maturity and processing conditions on chemical quality and sensory characterisation. The production of two periods (2014 ? 2015) in different locations of the SOB were analysed and compared. The method of extraction was by means of two-phase decanter in all cases, and the focus was posed on the varietal Arbequina. It was verified that the addition of small flow rates of water prior to extraction led to a better oil yield without affecting its quality of the oil. Transport properties such as density and rheological behaviour were also determined for the oil, paste and alperujo.