# US 2014/0194606 A1 · Extracted olive oil and production method thereof

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- Number: US 2014/0194606 A1
- Document ID: US20140194606A1
- Status: Published application
- Kind: A1
- Application number: 14/203,324
- Filed: 2014-03-10
- Published: 2014-07-10
- Earliest claimed: 2009-04-07
- Assignees: Shodoshima Healthy Land Co., Ltd.
- Applicants: Shodoshima Healthy Land Co., Ltd.
- Inventors: Yoshihiko YAGYU
- Web page: https://patentgrep.com/patent/US20140194606A1

## CPC

- C11B 9/02: Recovery or refining of essential oils from raw materials
- A61K 36/63: Oleaceae (Olive family), e.g. jasmine, lilac or ash tree
- C11B 1/025: {by enzymes or microorganisms, living or dead}
- C11B 1/04: of vegetable raw material {(C11B1/025 takes precedence)}
- C11B: PRODUCING, e.g. BY PRESSING RAW MATERIALS OR BY EXTRACTION FROM WASTE MATERIALS, REFINING OR PRESERVING FATS, FATTY SUBSTANCES, e.g. LANOLIN, FATTY OILS OR WAXES; ESSENTIAL OILS; PERFUMES (drying-oils C09F)
- A61K: PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES (devices or methods specially adapted for bringing pharmaceutical products into particular physical or administering forms A61J3/00; chemical aspects of, or use of materials for deodorisation of air, for disinfection or sterilisation, or for bandages, dressings, absorbent pads or surgical articles A61L; soap compositions C11D)

## Abstract

Extracted olive oil having extremely less olive smell and excellent skin permeability, and having an extremely higher antioxidative property than that of common olive oil. Also provided is a method for producing extracted olive oil including: crushing olive fruits and olive leaves; and producing the extracted olive oil from an obtained paste-like matter, where the olive fruits and the olive leaves are lactic fermented before or after the crushing step or during the crushing step.

## Claims

### Claim 1

A method for producing extracted olive oil comprising:
crushing olive fruits and olive leaves; and
producing the extracted olive oil from an obtained paste-like matter, wherein, the olive fruits and the olive leaves are lactic fermented before or after the crushing step or during the crushing step.

### Claim 2 (depends on 1)

The method according to claim 1, wherein the fermentation is continued until olive smell generated by the olive fruits changes to fruity smell.

### Claim 3 (depends on 1)

The method according to claim 1, wherein an amount of the olive leaves is 0.1 to 10% based on a total weight of the olive fruits and the olive leaves.

### Claim 4 (depends on 1)

The method according to claim 1, wherein the fermentation is performed by immersing the olive fruits and the olive leaves in saline water.

### Claim 5 (depends on 4)

The method according to claim 4, wherein the saline water has a concentration of 1 to 10%.

### Claim 6 (depends on 1)

The method according to claim 1, wherein the extracted olive oil contains dissolved oleuropein.

### Claim 7 (depends on 1)

The method according to claim 1, wherein an amount of the olive leaves is 3.2 to 10% based on a total weight of the olive fruits and the olive leaves.

### Claim 8 (depends on 1)

The method according to claim 1, wherein an amount of the olive leaves is 5 to 10% based on a total weight of the olive fruits and the olive leaves.

### Claim 9 (depends on 1)

The method according to claim 1, wherein the producing of the extracted olive oil comprises subjecting the paste-like matter to solid-liquid separation and oil-water separation.

### Claim 10 (depends on 1)

Extracted olive oil produced by the method according to claim 1.

### Claim 11 (depends on 2)

Extracted olive oil produced by the method according to claim 2.

### Claim 12 (depends on 3)

Extracted olive oil produced by the method according to claim 3.

### Claim 13 (depends on 4)

Extracted olive oil produced by the method according to claim 4.

### Claim 14 (depends on 5)

Extracted olive oil produced by the method according to claim 5.