| 摘要 |
This method is similar to the classical continuous olive oil production system where the olive paste is pressed twice (hot press and cold press) to obtain extract extra-virgin and virgin olive oils with distinct taste and aroma. Within the process, washed and sorted olives are crushed, kneaded and screw-pressed under pressure via machines and without any manual interruption. It is a continuous process that is less labor-intensive and more hygienic. |
