Methods of making olive juice extracts containing reduced solids

A non-bitter hydroxytyrosol enriched olive juice extract produced by removing at least some of the solids present in an olive juice by a method consisting essentially of:

• (a) adding a pH adjuster to the olive juice to obtain a pH of at least 6;
• (b) adding to the olive juice at least one water-miscible or nearly water-miscible solvent selected from the group consisting of methanol, ethanol, propanol, butanol, acetonitrile, acetone and glycol in an amount equal to about 40-200% by volume of the olive juice to form two phases;
• and
• (c) separating the two phases and recovering the phase containing an olive juice which has at least some of the solids removed.