Fresh and Aromatic Virgin Olive Oil Obtained from Arbequina, Koroneiki, and Arbosana Cultivars
Three factors for the extraction of extra virgin olive oil (EVOO) were evaluated: diameter of the grid holes of the hammer-crusher, malaxation temperature, and malaxation time.A Box−Behnken design was used to faber-castell tamitio rollerball pen obtain a total of 289 olive oil samples.Twelve responses were analyzed and 204 mathematical models