Extracted olive oil and production method thereof

Abstract

To provide extracted olive oil having extremely less olive smell and excellent skin permeability, and having an extremely higher antioxidative property than that of common olive oil A method for producing extracted olive oil comprising: crushing olive fruits and olive leaves; and producing the extracted olive oil from an obtained paste-like matter, wherein the olive fruits and the olive leaves are lactic fermented before or after the crushing step or during the crushing step.

1 . A method for producing extracted olive oil comprising: crushing olive fruits and olive leaves; and
 producing the extracted olive oil from an obtained paste-like matter, wherein
 the olive fruits and the olive leaves are lactic fermented before or after the crushing step or during the crushing step. 
   
     
     
         2 . The method according to  claim 1 , wherein the fermentation is continued until olive smell generated by the olive fruits changes to fruity smell. 
     
     
         3 . The method according to  claim 1 , wherein an amount of the olive leaves is 0.1 to 10% based on a total weight of the olive fruits and the olive leaves. 
     
     
         4 . The method according to  claim 1 , wherein the fermentation is performed by immersing the olive fruits and the olive leaves in saline water. 
     
     
         5 . The method according to  claim 4 , wherein the saline water has a concentration of 1 to 10%. 
     
     
         6 . Extracted olive oil produced by the method according to  claim 1 . 
     
     
         7 . Extracted olive oil produced by the method according to  claim 2 . 
     
     
         8 . Extracted olive oil produced by the method according to  claim 3 . 
     
     
         9 . Extracted olive oil produced by the method according to  claim 4 . 
     
     
         10 . Extracted olive oil produced by the method according to  claim 5 .