Enzymatic treatment effects on oil yield and quality in early-harvest Arbequina olives

The processing of early-harvest 'Arbequina' olives presents significant technical challenges due to high moisture content and the formation of 'difficult pastes' during extraction. This study investigates the impact of enzymatic treatments on oil yield and quality under industrial-scale conditions at a low malaxation temperature of 19 °C. The novelty of this research lies in evaluating enzymatic treatment efficacy at this low temperature under real industrial conditions, while ensuring strict compliance with all European Union purity and authenticity parameters. The enzymatic aids increased industrial oil yield (9.79% vs. 8.99% for the control) and enhanced total phenolic content by 31%, particularly the concentrations of oleacein and oleocanthal. This phenolic enrichment directly improved oxidative stability. Sensory evaluation confirmed higher intensities of bitterness and pungency preserving the cultivar's characteristic fruitiness. These findings provide a robust technological strategy for producers to optimize oil recovery and bioactive content in high-moisture olives while maintaining premium extra virgin quality.