AU2013100595A4 - It concerns recycling olive waste pulp devoid of olive oil, after it has been through a hammer mill/centrifuge style olive oil press. This pulp still contains considerable olive anti-oxidants and flavour polyphenols, Vitamin E, anti-bacterial, anti-fungal and anti-viral minor compounds. These are usually discarded as waste with the pulp. My process will allow them to be infused into other edible oils, which in turn will allow these to be used in other culinary food applications or stock/fish feed products. - Google Patents

Abstract

Abstract A process for extracting important olive nutrients from olive fruit pulp by increasing the oxidative stability with olive anti-oxidants, without over-diluting or otherwise changing the fatty acid proportions in hemp or flax seed oil, and that would diminish the need to refrigerate the oil.

Description

Editorial Note Application 2013100595 Description There is only one page of descriptions.

Olive fruit is usually crushed in an olive oil press in a food safe manner. This mash is then dwelled and at the same time lightly beaten in a unit known a malaxer. After a short period of time, the mash is then pumped into a centrifuge decanter to separate the olive oil from the waste pit, pulp, and water. There is always a very small residue of olive oil left in the fruit mash waste. My invention requires that this waste mash be kept in a food safe condition, then add a required edible vegetable oil (eg canola) to it, stir and dwell the mix, preferably in an inert gas atmosphere to allow the olive polyphenols and other minor compounds to infuse into the added edible oil. The infuse dwell time will depend on the polyphenol content of the original olive fruit. This can vary with olive variety, geographical grove location, horticulture care, and more dramatically with harvest time. (Early harvested olive fruit usually has higher polyphenol content.) It is recommended that the olive fruit be analysed prior to harvest to determine the polyphenol content. The dwell time can also be varied to suit the final product's required organoleptic and/or anti-oxidant properties. With higher polyphenol content olive fruit, it should also be possible to repeat the process with fresh and like edible oil. Therefore, the mash could be re-used with a slightly longer dwell time to get consistent product property outcomes. The process maintains most of the integrity of the fatty acid profile of the selected food oil, as there would be minimal dilution with olive oil. For example, easily oxidised hempseed or flaxseed oil could have its nutritional shelf life increased by the infused olive anti-oxidants, without the detrimental over dilution of the omegas 3 and 6 rich seed oil; canola oil could have some of the taste, colour and odour of extra virgin olive oil imparted to it, giving it increased culinary end uses such as in salad dressing, olive flavour in frying, roast basting or marinades etc. High content omega 3 and 6 oils, such as those from hemp seed and flax seed, are prone to oxidation if not refrigerated. My same olive mash recycling process will add anti-oxidant polyphenols to the oil and extend its shelf life. This in turn will assist the marketability of these oils. The process will also improve the taste and nutritional quality of the oils. It is unlikely that similar treated and un-refrigerated high omega 3 and 6 seed oils, such as hemp or flax oil, would have their shelf life extended out for 12 months until the next olive harvest season. However, it would be possible to store same in an inert atmosphere or refrigerate, especially if the original fruit had high polyphenol anti-oxidant content. This un-recycled and stored olive waste mash can then be used periodically throughout the year with freshly pressed seed oil. Please note that correctly stored hempseed and flaxseed, produces wholesome oil for over 12 months. It is only after the oil is extracted from the seed, that without refrigeration it quickly becomes rancid from oxidation. It is also unlikely that the reprocessing of long term stored olive mash will comply with human food safety requirements. However, such stored olive fruit mash would still be suitable as oil enhancement for land farm stock or fish feed end uses. As well as improving the oxidative stability of high omega 3 and 6 seed oils, olive mash would impart highly nutritional minor compounds to the oil to improve animal vitality. Incidentally, hempseed oil contains omega 3 and 6 in similar proportions found in fish oil. Treated flax or hemp seed oil could be used to partially or completely to replace wild fish oil in land animal and fish feed pellets.