US 11,912,957 B2
Method and an apparatus for preparing a high-polyphenols olive oil
Antonio Mele, Montecatini Terme (IT)
Assigned to LEVIUS VITA FOODS S.R.L., Montecatini Terme (IT)
Appl. No. 16/497,491
Filed by LEVIUS VITA FOODS S.R.L., Montecatini Terme (IT)
PCT Filed Apr. 16, 2018, PCT No. PCT/IB2018/052628
§ 371(c)(1), (2) Date Sep. 25, 2019,
PCT Pub. No. WO2018/189730, PCT Pub. Date Oct. 18, 2018.
Claims priority of application No. 10 20170 00042090 (IT), filed on Apr. 14, 2017.
Prior Publication US 2021/0108152 A1, Apr. 15, 2021
Int. Cl. C11B 1/10 (2006.01); A23D 7/005 (2006.01); A23D 9/007 (2006.01); C11B 1/04 (2006.01); C11B 1/06 (2006.01); C11B 3/00 (2006.01)
CPC C11B 1/108 (2013.01) [A23D 7/0053 (2013.01); A23D 9/007 (2013.01); C11B 1/04 (2013.01); C11B 1/06 (2013.01); C11B 3/008 (2013.01)] 25 Claims
OG exemplary drawing
 
1. A process for making an olive oil containing more than 300 ppm polyphenols and more than 10 ppm hydroxytyrosol, said process comprising the steps of:
prearranging an amount of olives to be treated;
transforming said olives into an oily must;
resolving said oily must into:
an oily juice;
an aqueous juice, said aqueous juice containing polyphenols;
preparing a base olive oil from said oily juice;
separating vegetation water from said aqueous juice,
removing water from said vegetation water obtaining a polyphenol-enriched concentrate;
discontinuing said step of removing water when said vegetation water while turning into said concentrate achieves a predetermined viscosity and/or density; and
mixing said base olive oil with said concentrate in order to cause a transfer of said polyphenols from said concentrate into said base olive oil obtaining a polyphenol-enriched final oil as well as an exhausted concentrate which is separated from said polyphenol-enriched final oil.