PROCEDE DE PREPARATION D'UNE HUILE COMESTIBLE, CARACTERISEE PAR UNE DUREE DE CONSERVATION PLUS LONGUE, ET HUILE COMESTIBLE POUVANT ETRE OBTENUE PAR UN TEL PROCEDE
A method of preparing an edible oil, particularly extra virgin olive oil, is described, including the operation of introducing a predetermined number of olives having a polyphenolic content ranging between 1000-3000 mg of polyphenols/kg of olives in a predetermined -volume of oil. In a preferred embodiment, the olives are preventively treated with an anti-mould agent, and are dehydrated, preferably by thermal treatment in an oven at a temperature ranging between 80 0C and 160 °C, so as to achieve the elimination of a water amount ranging between 1% and 30%, preferably between 7% and 15%, more preferably of about 10%. The method of the invention allows obtaining an edible oil, particularly extra virgin olive oil, having an increased polyphenolic content, thereby an increased shelf-life, while maintaining the organoleptic characteristics unaltered.
