Why Water Removal From Olive Oil Is Critical

To meet the product quality required by the market, olive oil undergoes a decanting or centrifugal step, during which water and other suspended materials are separated from the oil in order to make it transparent. The drawback of this process is that centrifuges are not able to remove all water from the oil. Remaining water is still present and causes a liquid phase separation on top of the olive oil.

Traditionally, thin cellulose papers are used as adsorbers to remove these water traces from olive oil. The drawback of this paper is a limited water removal capacity. There are more efficient, time-saving solutions available.