EDIBLE OLIVE POMACE OIL CONCENTRATED IN TRITERPENIC ACIDS, PROCEDURE OF PHYSICAL REFINING UTILISED FOR OBTAINMENT THEREOF AND RECOVERY OF FUNCTIONAL COMPONENTS PRESENT IN THE CRUDE OIL

Disclosed herein is a refining process of crude olive pomace oil obtained by centrifugation or decantation of the pomace characterized in that it includes the following steps: a) filtration of the starting crude olive pomace oil carried out through filters having a pore size included in the interval of 0.1 to 20 microns and a temperature below 70 ºC, preferably between 35-45 ºC b) bleaching of the oil filtered in the previous step at a temperature included in the interval between 80 ºC and 120 ºC, at a pressure below 70 mbar, preferably 40 mbar, and the following steps: i. addition of technological coadjuvants selected from activated bleaching earth, amorphous silica or active carbon, ii. stirring of the mixture of the oil with the technological coadjuvants, preferably for a maximum of 30 minutes and, iii. filtration to remove the coadjuvants added c) distillation of the bleached oil obtained in the previous step.