Mass-produced centrifuged vegetable flavor oils

So, recently there's been this molecular gastronomy trend in the foodie world where chefs use crazy laboratory like methods to create food. They'll turn anything into a pasta with gelling agents and cold water, they'll make foams, they'll use these "anti-griddles" that are freezing cold plates to harden things up into wafers, etc.

One thing that they've been doing is extracting the super-flavorful oil out of vegetables. Vegetables like peas or tomatoes aren't traditional sources of oil, however the flesh does contain some tiny amount of oil. For flavorful vegetables, the pure oil will naturally be super-flavorful (the things that produce flavor in foods are typicaly more oil-soluble than water soluble, you see). So they puree english peas or tomatoes and put them in jars and put those in a centrifuge. After 5 minutes, the oil has separated out, and they can decant it from the liquid.

My idea is that someone should do this on an industrial/semi-industrial (you'll never be able to make HUGE amounts nor would you need to) scale and sell the product.

so - the actual plant design: obviously need large cookers and pureeing equipment. Would also need large centrifuge. I looked it up and there are large centrifuges used to handle oil-drilling fluid. Perhaps an old one of these could be purchased and washed thoroughly and used. I know also that they separate cream from milk using centrifuges. The only thing I don't know is whether centrifuges like these, where the separated fluid is continuously piped from the spinning fluid, would cut it, as some of the particulate matter may get mixed in when using a vegetable puree. Then again you could filter the result. Or maybe it is crucial that whole containers of puree be put in a centrifuge for purity.

Then take the oil, bottle it, maybe add BHT or vitamin E (tocopherol) as preservative. Ship to hoighty toighy restaurants and maybe the public as well. Dark glass bottles to keep out the light (to keep oil fresh) and prevent plasticy taste. I'm thinking those bottles with the attached rubber-stopper top that Grolsch beer is sold in because they're air-tight, again, to prevent the oil/fat from rancidizing. Might be worth it to offer to pick the bottles back up from the chefs and re use them.

There would be lots of vegetable matter waste. An easy solution would be to compost it, though I don't know how the state and federal regulations may or may not allow this.

My home state of NJ would actually be perfect for this, having both plenty of vegetable agriculture (especially tomatoes) and industrial areas (and ag/industrial like composting and mulch and other bulk materials) and being very close to NYC (where you have hoighty toighty restaurant chef customers).