#$%^&*AU2010206035A120120216.pdf#####A method for treating freshly harvested olives to substantially retain the quality of oil contained therewithin for enabling production of high quality olive oil from said treated olives at a prolonged time after harvest, the method comprising: a) washing the freshly harvested olives in a washing liquid at room temperature b) heating the olives to a temperature sufficient to achieve enzymatic inactivation c) rapidly cooling the heated olives to a temperature in the range of 0 to -10 OC d) vacuum packaging a predetermined quantity of olives and, e) storing the packed olives at a refrigerating temperature. The oil extracted therefrom after a prolonged storage time meets the standards of the IOC for Virgin Olive Oils.1/1 WASHING FRESHLY HARVESTED OLIVES IN WATER/ETHANOL HEATING TO DEACTIVATE ENZYMES 20 RAPIDLY COOLING 30 REMOVING EXCESS LIQUID FROM 40 OLIVES SKIN (DRYING) ADDING SALTS 50 VACUUM PACKAGING 60 STORING AT REFRIGERATING TEMP. 70 FIG. 1
