Abstract: Olive oil is fortified with oleanolic acid by including olive leaves in the malaxation mash of conventional olive oil pressing in an amount of 5-50 wt. %, based on the weight of the malaxation mash. The invention comprises vegetable oils fortified with a concentrate of oleanolic acid and, optionally, oleuropein. Food products fortified with oleanolic acid containing oils or concentrates according to the invention are also part of the invention.

Abstract: The present invention relates to a process for refining high acidity vegetable oil that includes a) stripping an optionally bleached vegetable oil with steam at a temperature of 120 to 250° C. and a pressure of 0.7 to 5 mbar for 1 to 60 minutes; b) treating the oil obtained with lye; c) bleaching the oil obtained; d) stripping the bleached oil obtained with steam at a temperature of 120-250° C. and a pressure of 0.7-5 mbar for 5-120 minutes. The resulting oil is bland, transparent and colorless. Refined olive oil is suited for blending with a virgin olive oil or to be used as an ingredient for the preparation of spreads, mayonnaises, tomato sauces and salad oils.