Contribution to improvement of the traditional extraction of olive oil by pressure from whole and stoned olives by addition of a co-adjuvant (talc)

Abstract

The olive growing is one of the strategic sectors of the Algerian economy. Traditional olive culture located in the mountains of Kabylia offers typical oil widely preferred by a large part of the Algerian consumers. However, this ancestral culture risks not only abandonment but suffers much more from uncontrolled of the good practices surrounding this local product requiring a valorization accompanied by improvement. Indeed, the difficulty to extract the total oil contained in the fruit is one of the main obstacles of the extraction method particularly by pressure. Nevertheless, some actions as the addition of co-adjuvant during the malaxing process allow improving efficiency of the extraction process. Our results indicate that the addition of 2.5% of talc as a co-adjuvant to a moistless paste obtained from whole olives significantly improves the oil yield by about 4.4% without altering the acidity compared to the control. Similarly, stoning improves the moisture of the pressed mass although without improving yield of the oil characterized by a slight decrease in acidity compared to other extracted oils. Therefore, our results confirm the beneficial effect of talc on the extraction of olive oil and contribute to the improvement of the traditional extraction by pressure to enhance the value of this local product.

Keywords

• co-adjuvant
• extraction
• olive oil
• pressure
• stoning