PEF for olive oil processing

Greatly reduce malaxation time, increase yield and enhance quality with Elea PEF Advantage

Up to 10% yield increase
PEF lowers the temperature required for malaxation resulting in a significant increase in the amount EVOO gained. Malaxation time is also reduced, enabling greater processing capacity.

Improved extraction process
PEF increases the extraction of oil by opening pores in the olive cell membrane. It is a low-temperature process, reliable and instantaneous, and can be applied continuously 24 hours a day.

Enhanced oil quality
PEF maintains and can improve the quality of the olive oil. Our HPLC study has shown that the number of biophenols in the EVOO is increased by 9-18% due to the PEF treatment.