Preserved olive paste

• Main Authors: COSTA ESCODA TELM, MARQUEZ GOMEZ AMADOR
• Format: Patent
• Language: Chinese; English
• Published: 12.05.2010
• Subjects: ANIMAL AND VEGETABLE OILS, FATS, FATTY SUBSTANCES AND WAXES; CANDLES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; CHEMISTRY; DETERGENTS; EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKINGOILS; ESSENTIAL OILS; FATTY ACIDS THEREFROM; FOODS OR FOODSTUFFS; HUMAN NECESSITIES; INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLICBEVERAGES; METALLURGY; PERFUMES; PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT,VEGETABLES, EDIBLE SEEDS; PRODUCING (PRESSING, EXTRACTION), REFINING AND PRESERVINGFATS, FATTY SUBSTANCES (e.g. LANOLIN), FATTY OILS AND WAXES,INCLUDING EXTRACTION FROM WASTE MATERIALS; THE PRESERVED, RIPENED, OR CANNED PRODUCTS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES

The present invention refers to a method for the preservation of olive oil which consists of freezing and/or vacuum-packing the paste obtained from ground olives. Additionally, the invention also comprises the olive paste obtained through the preservation method and the procedure for obtaining the olive oil and the olive oil obtained through this method.