Total Fat Extraction from Olives

The extraction of fat from olives proved to be a relatively straightforward method to develop. The analysis is a gravimetric determination of the weight of fat extracted and collected from the sample. In this example, the two key considerations that had the most impact were  

Initially, the sample was prepared by grinding a composite sample in a food processor. However, this preparation was not sufficient alone. In order to speed extractions, the particle size was reduced by adding water to the composite sample during pre-SFE sample manipulation. The particle size was reduced by adding a known amount of water to the sample while in the food processor the result is a puree with a particle diameter of the solid material much smaller than it would have been if the water had not been added. The added water content must be taken into account when doing quantitative 

SFE Recovery of Total Fats from Olives Experimental Development Sets 

Experimental Treatment Set % SFE Recovery versus Conventional Liquid Extraction  

Set 3 High Chopping (3 minutes) with Additional Water (10 2, w w) 93 

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