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2.5. Moisture and Oil Content of Olives and Pomace

AT Antonia Tamborrino
CP Claudio Perone
GV Gianluca Veneziani
AB Antonio Berardi
RR Roberto Romaniello
MS Maurizio Servili
AL Alessandro Leone
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The moisture content (% w/w) was calculated after drying milled olives and pomace from the decanter at 105 °C to a constant weight. The total oil content of dried milled olives and pomace was determined using the analytical method reported in Caponio et al. [28].

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Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/).

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