| abstract |
The present disclosure is directed to a method for producing an olive branch extract having a high oleuropein content. The method includes crushing at least a portion of dried olive branch and extracting olive branch extract from the crushed olive branch with an extraction solvent. The olive variety is at least one selected from Lucca, Mission, and Nevadillo Blanco. The added branch amount of olive branch to the extraction solvent is 10% by weight or more, the extraction solvent is 30% to 50% 1,3-butylene glycol, and the extraction is performed at a temperature in a range of 70° C. to 80° C. |