Enhancing the quality of virgin olive oil by use of a new vegetable enzyme extract during processing

The variations in composition of three major virgin olive oil varieties extracted with a mechanical percolation system aided with Bioliva (a novel plant enzyme extract) were studied in-depth. This biological technology (which was compared to a reference one) led to substantial improvements of the quality standard of products (oils). These, in fact, were richer in some biomarkers (phenolics, volatiles, vitamins and lipochromes). Consequently, they showed lower susceptibility to autoxidation, longer shelf-life and improved the quantity and composition of both flavour and aroma. The oil yields were notably improved as well.