Abstract: | This paper is a comparative research of traditional (chemical) and physical deacidification of crude olive pomance oil,performed with soda and ethylene chloride (40, 60, 75%) extraction of free fatty acids(FFA) from miscella (1:1, 1:2) in six stages. Physical deacidification of 1:2 miscella by extraction of FFA with ethylenechloride 75% give the best results,in terms of deacidification yield (DY - 97.30%),peroxide value (PV - 1.8 mEq/kg) and organoleptic grading(OG - 6.3). |