| Olive oil deodorization distillate (deodistillate) (or in Spanish "acidos grasos de refinación física") An important part of the olive oil is marketed in deodorized form. The deodorization process consists in blowing steam through heated oil held under a high vacuum. Small quantities of volatile components, responsible for strong taste and bad odour distil, pulling off at the same time olive oil fatty acids and unsaponifiable components, including Squalene. This waste is an extract of olive that is the usual raw material for the production of vegetable Squalene. For our production of Phytosqualene and Phytosqualane, we are interested in purchasing this olive deodistillate Contact us if you want to valorise those by-products. |