aspects of the present methods, decreasing the degradation oil produced by the extraction process in itself. Reducing the oxidation by performing part of the process of malaxation and the extraction under a controlled nitrogen atmosphere Extracting the nut of the olive before grinding, this will reduce the release of oxidative enzymes present in this organ, and yield a pomace that is free from wood residues, making it possible to be used in animal feeding Reducing the addition of water to minimize the washing of polyphenols Improving the Sinolea method, through an increase in the efficiency of the adsorption of the oil to the plates, thus reducing the need for the use of standard methods of extraction See also Amurca, a byproduct in olive oil extraction, historically used for many purposes Avitsur, S. (1994). "Olive oil production in the land of Israel: traditional to industrial." In: History and Technology of Olive Oil in the Holy Land, Eretz Israel Museum, Tel Aviv, pp. 91–158 (reprinted from 1935 edition) Notes References Bibliography “Polyphenols in olive oils”. T. Gutfinger, Journal of the American Oil Chemists' Society, Volume 58, Number 11, 966–968, External links Commission Regulation (EC) No 1019/2002 of 13 June 2002 on marketing standards for olive oil Putting crushed olives into basket-containers for pressing (ca. 1920 and 1933), Library of Congress Olive crushing and pressing (ca. 1920 and 1933), Library of Congress Food industry Industrial processes Olive oil nl:Olijfolie