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Abstract
This study was carried out to limit paste texture which gives higher yield and quality of olive oil extracted from Picual cultivar olive fruits by using by using two different screen sizes (5 mm and 7mm). Effect of water kind (wastewater and tap water ) and water amounts (50, 100,150 kg/200kg olive fruits) added during malaxation stage to obtain higher yield and quality of olive oil extracted from Picual cultivar. Also, Produced olive oil was stored to study the effect of these treatments on oil quality parameters. Other trails were carried out to study the effect of different head spaces and colors of glass bottles on stored oil quality. Olive oil samples were subjected to the following quality parameters RI, TA (%), PV, IV, SN, Unsap. (%). P0, TCA, TCH, K232, K,, TBA and GLC analysis.
The most important obtained results. Concerning the highest oil yield (14.5%) was obtained by using a 7-mm screen size at rates of lOO and 150 kg tap wter/200 kg olive fruits. storing oil in glass bottles without any head space presented higher stability than those stored in different (1. 3 or 5) head spaces of glass bottles. Moreover. Storing oil in dark glass bottles presented higher stability than brown. violet or colorless glass bottles.