The aim of this work was to develop "functional olive oils" by co-processing techniques of ‘Cobrançosa’ olives with
the addition of Thymus citriodorus (TL, lemon thyme) and T. mastichina L. (TM) from organic agriculture. The
“functional olive oils” were prepared by: (i) thyme addition to the olives during the unit operations of crushing or
malaxation, and (ii) implementation of ultrasound before the malaxation of the olive paste.This work was funded by national funds through FCT – Fundação para a Ciência e a Tecnologia, I.P., under the project UIDB/04129/2020 of LEAF-Linking Landscape, Environment, Agriculture and Food, Research Unit. (OLIVETHY exploratory project)info:eu-repo/semantics/publishedVersio
