Enzyme solutions that improve EVOO production and yield

Together, Foodology by Univar Solutions and Novonesis bring you enzymes designed to support efficient extra virgin olive oil (EVOO) manufacture. These enzyme solutions help olive oil producers improve extraction yield, optimise processing conditions and reduce waste, even when working with variable olive quality and harvest conditions.

Benefits of enzymes in EVOO production

Increase olive oil yield in EVOO production

Improve extraction efficiency and recover more oil from your olives.

Enzymes act on the olive paste during processing, helping release bound oil that would otherwise remain trapped. This supports higher oil yield per tonne and reduces losses in the pomace.

• Improved olive oil extraction yield
• Reduced residual oil in pomace
• Better raw material utilisation in EVOO manufacture

Optimise olive oil processing performance

Support a more efficient and reliable production process.

By reducing paste viscosity, enzymes improve the flow and handling of olive paste throughout the extraction process. This enables smoother equipment operation and more effective separation.

• Faster oil and water separation
• Improved oil clarification
• More stable processing conditions
• Lower energy consumption during extraction

Enable early harvest for extra virgin olive oil

Process lower maturity olives with greater confidence.

Enzyme solutions make it easier to extract oil from olives at a lower maturity index, giving producers more flexibility to start the harvest earlier. This supports consistent production planning and quality outcomes.

• Oils with strong oxidative stability and shelf life
• Reduced risk of frost and fungal damage
• More consistent crop performance across seasons
• Easier processing of low maturity olives

Improve sustainability in olive oil manufacture

Lower energy consumption, improve process efficiency and avoid the water addition to the malaxer when the paste is too viscous. 

Higher extraction yields mean less oil is lost in the pomace, contributing to a more sustainable EVOO production process.

Maintain EVOO quality and authenticity

Deliver performance without compromising quality.

Enzymes support extraction efficiency while maintaining key quality characteristics of extra virgin olive oil. When used correctly, there is no significant impact on oil authenticity, basic quality or sensory profile.

Through our partnership with Novonesis, Foodology by Univar Solutions provides enzyme technologies developed for olive oil processing and EVOO manufacture.

These solutions are supported by global expertise and are suitable for a range of extraction systems and olive varieties.

Advancion's high-purity ULTRA PC™-grade amino alcohols are designed to deliver robust multifunctional performance and broad formulating latitude across a wide range of beauty and personal care applications. With efficient neutralization and buffering properties, as well as superior compatibility with a broad spectrum of other well-known formulating ingredients, ULTRA PC-grade amino alcohols aid in the formulation of beauty and personal care products with improved performance, enhanced stability, and exceptional aesthetic properties.

Enzymes are an essential processing aid in extra virgin olive oil (EVOO) production, helping producers achieve higher extraction yields, extend oil shelf life and start the harvest earlier while maintaining performance.

In this webinar, agricultural scientist Pablo Canamas, specialised in olive oil, together with Paulo Braga, Technical Manager at Foodology by Univar Solutions, share practical insights into how enzyme solutions work in real production settings. The session explores the role of pectolytic enzymes in olive paste, how to evaluate enzymatic performance, and how to adjust enzyme use based on fruit characterisation. It also covers key legislative considerations and highlights recent research carried out in Spain, Italy and Portugal, giving a clear view of how enzymes can be applied effectively in modern EVOO manufacture.