'One of the greatest challenges to the olive-oil sector is the optimization of the oil production and extraction process, given the large number of factors that must be integrated and the many variables that can affect production, such as paste fineness, mixing time and temperature. Currently, operational control of extraction equipment is generally carried out manually by an experienced operator, posing inherent problems related to subjectivity of human judgment. The standard method to control oil extraction efficiency is the measurement of oil content and moisture in the by-product using chemical extraction, which is usually performed by a laboratory external to the olive oil mill. Given that laboratory data, essential for the optimization of extraction, is obtained long after sampling, there is no access to real-time information on extraction efficiency. Consequently, the process cannot be instantly optimised. As such, SMEs consortium partners have identified a clear need to develop a real-time measurement and automatic control of critical parameters throughout the entire production process as there are currently no automatic control systems for olive-oil mills in the market. The commercial objective of the project is to develop an automatic control system to optimise the oil extraction process in terms of oil yield and working hours, and reduce the pollution levels of the resulting wastewater. Near Infrared technology and predictive control models will be researched for the improvement and maximisation of olive oil extraction. A new and specific NIR sensor, fulfilling the requirements of the olive oil industry, will be developed for on-line measurement of oil and moisture content and an automatic control system with software based on predictive control models will be developed to process sensor data and automatically optimise the olive oil extraction process.'

Olive oil is a key product of the European agro-alimentary sector, and is increasingly recognised by consumers worldwide as part of a healthy diet due to its elevated oleic acid content, and antioxidant properties. Around 2 million tonnes of olive oil are produced each year in the EU by mainly SME olive producers, cooperatives, mills, refiners, blenders, and distributors, employing some 800,000 people. The EU is world’s major olive oil producer and consumer, but faces increased competition from non-EU Mediterranean and other countries including Argentina, Mexico, South Africa, Australia, and the USA, which have large extensions of land suited to high-density cultivation of olives. Olives contain around 17-26% by weight of oil. Virgin olive oil production involves crushing of the olives and separation of the oil from the solid matter and vegetable water, however, current processes suffer from limitations in olive oil yield and quality, and energy usage. OILPULSE will overcome such limitations by complementing existing and new mill equipment with pulsed electric field (PEF) technology - an emerging food technology, which can be used to improve process yield as a less energy and time consuming alternative to thermal or enzymatic treatment. It is being applied to a wide range of food products at pilot plant scale and also for non-thermal commercial food preservation whilst retaining fresh food characteristics. The expected benefits of OILPULSE are: •Increased virgin olive oil yield •Increased virgin olive oil phytonutrient content, to improve consumer health benefits and olive oil shelf life. •Reduction of olive paste temperature during processing, to provide energy savings, and improved oil quality whilst retaining yield. The benefits of the novel OILPULSE technology could also be applied to the mechanical extraction of other edible oils and oils for bio-diesel production.