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Oliomio Profy 200 | Self-contained Olive Oil Processing Machine

Compact, stainless-steel olive oil extraction system integrating crushing, malaxing, and decanting for premium oil production | Capacity up to 200kg/hr
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Oliomio Profy 200 | Self-contained Olive Oil Processing Machine


The Oliomio Profy 200 is a fully self-contained olive oil processing unit designed for professional producers seeking exceptional oil quality in a compact and efficient system. Combining a hammer crusher, dual malaxers, and a horizontal decanter within a single stainless-steel frame, the Profy 200 delivers complete olive oil extraction from fruit to finished product.

This continuous-cycle plant handles every stage — crushing, malaxing, and separation — with precision control to preserve natural aromas, colour, and polyphenol content. Designed and manufactured in Italy, the Profy 200 embodies the Oliomio tradition of innovation, reliability, and food-grade craftsmanship.

Ideal for small to medium-sized olive oil operations, boutique producers, cooperatives, and research facilities, the Profy 200 enables fully traceable, hygienic, and temperature-controlled production of extra virgin olive oil.

Technical Specifications:

Product Type: Self-contained olive oil processing machine
Processing Capacity: Approx. 200 kg olives per hour
Construction: AISI 304 food-grade stainless steel

Included Components:

• FR_250 hammer crusher
• 2GL_100 dual malaxing units
• DMT_2 horizontal decanter
• Waste discharge pump
  • Power Supply: 3-phase electric (specifications vary by region)
  • Temperature Control: Maintains <2°C temperature difference through crusher and malaxer
  • Malaxing System: Closed chamber to prevent oxidation and preserve aroma
  • Decanter Type: Horizontal, 2.0 auger design for cleaner oil and minimal temperature rise
  • Control Panel: Integrated digital controls for temperature and process timing
  • Cleaning: Easy-to-access design for hygienic washdown
  • Recommended Accessories: DLE Mini Deleafer Washing System and Oil Collector (optional)
  • Origin: Made in Italy
  • Frame Material: Full stainless steel with food-safe fittings
  • Delivery Notes: Factory-tested and supplied ready for installation

Oliomio 120 200 Profy decanter.PNG Oliomio 120 200 Profy malaxer.PNG

Why Choose This Product:

The Oliomio Profy 200 combines industrial-grade performance with compact efficiency. Its precision temperature management and enclosed malaxing ensure that the extracted oil maintains its natural antioxidants, polyphenols, and delicate aromas. With the crusher, malaxers, and decanter integrated into one frame, the Profy system minimises oxidation, handling time, and contamination risk — key factors for achieving the finest extra virgin olive oil.

This model is ideal for producers focused on quality control and sustainability, offering clean operation, reduced waste, and compatibility with automated washing and leaf-removal systems. Built from premium stainless steel and Italian-engineered components, the Oliomio Profy 200 is designed for decades of reliable use.

Frequently Asked Questions:

Oil quality depends on preserving the olive’s natural compounds during every stage of processing. The Oliomio Profy 200 is engineered to prevent temperature fluctuations greater than 1–2°C between the inlet and outlet of the crusher, a critical factor in maintaining oil integrity. Excess heat can degrade delicate aromatic esters, destroy phenolic compounds, and accelerate oxidation — all of which reduce oil quality.

The closed malaxing system gently kneads the olive paste under controlled, oxygen-limited conditions. This allows oil droplets to coalesce naturally without exposing the paste to air or heat. The design of the FR_250 hammer crusher and 2GL_100 dual malaxers ensures consistent processing temperatures while preserving sensory and nutritional characteristics.

Finally, the horizontal DMT_2 decanter separates oil from water and solids without thermal stress. Its 2.0 auger design produces cleaner oil with minimal emulsification. Together, these systems ensure that the finished extra virgin olive oil retains its fruity aroma, balanced flavour profile, and low acidity — meeting international quality standards.
The Oliomio Profy 200 is designed for seamless, continuous operation with minimal handling. The workflow proceeds as follows:
  • Crushing: Olives enter the FR_250 hammer crusher, which rapidly converts the fruit into paste without generating excess heat.
  • Malaxing: The paste flows directly into Malaxer 1, where it is gently mixed to promote oil droplet aggregation. Once full, it automatically transfers to Malaxer 2 for continued kneading.
  • Separation: The pump on Malaxer 2 sends the homogenised paste to the DMT_2 decanter, which separates oil, water, and solids in a continuous cycle.
  • Discharge: Waste materials are evacuated automatically through the integrated discharge pump.
This automated sequence reduces manual intervention and ensures consistent batch timing, improving both efficiency and hygiene. Because the Profy system is self-contained, there are no transfer hoses or open-air holding tanks that could introduce oxidation or temperature instability. The compact layout also simplifies installation and cleaning, making it particularly suitable for facilities with limited space or seasonal production cycles.

 
Key Features:
  • Complete self-contained olive oil processing unit
  • Integrated hammer crusher, dual malaxers, and horizontal decanter
  • Maintains <2°C temperature variation through processing
  • Closed malaxers to prevent oxidation and preserve aroma
  • Stainless-steel frame and food-grade materials throughout
  • Produces high-quality extra virgin olive oil with optimal clarity
  • Compact and efficient design for small to mid-scale operations
  • Compatible with DLE Mini Deleafer Washing System and Oil Collector
  • Italian-engineered for reliability and long service life


Standard voltage: 9kW 3ph 380V 50Hz. (5-pole socket (3 phases + neutral + ground) 32A)

Optionals: - crusher inverter - temperature controller
File Title File Description Type Section
Profy_Line.pdf Oliomio PROFY Olive Oil Processing Line Brochure Brochures Document
PROFY_150_ENG-compressed.pdf Oliomio 150 User Manual Manuals Document

Olive Oil Extraction: Investing in the Right Equipment for Quality Production

OLIVE OIL PROCESSING

Olive Oil Extraction & Investing in the Right Equipment for Quality Production

For businesses and serious growers considering olive oil extraction, the idea of owning a machine for under $10,000 may seem like an attractive entry point. However, achieving high-quality olive oil requires advanced extraction technology that meets food-grade standards. The extraction process is highly technical, demanding specialised equipment to maintain oil integrity and efficiency. This guide will help you understand the essential components of olive oil processing, the investment required, and the best options for entering the market.

The Technology Behind High-Quality Olive Oil Extraction

Many low-cost machines marketed for oil extraction—often priced around $2,000—are screw presses designed for seed and nut oils. These do not meet the requirements for proper olive oil extraction. Producing premium extra virgin olive oil requires specialised machinery that includes:

  • Crushing Systems – Designed to handle the hard-pitted structure of olives while maintaining a low processing temperature to preserve oil quality.
  • Malaxation Tanks – Controlled mixing at precise temperatures allows natural enzymes to release oil from the olive paste while preventing oxidation.
  • Centrifugal Separation – Essential for separating oil, water, and solids efficiently to ensure high yield and purity.

Without these advanced components, it is impossible to produce high-quality olive oil that meets commercial standards.

Breaking Down the Olive Oil Extraction Process

1. Crushing: The First Step to Extraction

  • Requires high-strength crushers to break down tough olive pits.
  • Must operate at low temperatures to preserve the oil’s sensory and nutritional properties.
  • Ensures paste consistency for effective malaxation.

2. Malaxation: Controlling Time & Temperature

  • A slow, controlled mixing process that activates natural enzymes. 
  • Requires low-velocity mixing with high torque to prevent excess oxygen exposure. 
  • Essential for maximizing oil yield and quality.

3. Centrifugal Separation: The Final Stage

  • Uses a decanter centrifuge to separate oil from water and solids. 
  •  A crucial step for achieving purity and optimal extraction efficiency.

Each of these stages demands industrial-grade technology, making low-cost extraction machines impractical for producing high-quality olive oil.

How to Get Started with Olive Oil Extraction

Option 1: Invest in a Professional-Grade Machine – The Frantoino Olive Oil Press

For those serious about maintaining full control over their production, the Frantoino Olive Oil Press is an excellent entry-level option. With a processing capacity of up to 50kg per hour, it delivers professional-quality results in a compact and efficient design. Owning your own machine ensures complete flexibility and control over your olive oil production.

Find a new machine

Option 2: Purchase a Pre-Owned Olive Oil Press

f you’re looking for a cost-effective alternative, buying a used machine can provide savings while still allowing you to own your equipment. Though used machines can be harder to source, platforms such as Olive Machinery list available second-hand units.

Find a used machine

Option 3: Use a Commercial Olive Processing Service

For those not ready to invest in machinery, a local processing facility provides access to high-grade extraction equipment without the capital investment. To find a processor near you, use The Olive Centre’s Processor Map.

Interactive Map

Conclusion: Finding the Right Solution for Your Scale Of Olive Oil Production

Producing high-quality olive oil requires investment in the right equipment and processes. Whether you choose to own a professional machine like the Frantoino, explore second-hand options, or utilise a local processing service, there are solutions to suit different business needs. For those prioritising full control and flexibility, investing in specialized extraction equipment is the best path forward. However, used equipment and local processors provide accessible alternatives for those looking to test the market before committing to a larger investment.

Oliomio Equipment Cleaning Guide

Maintaining the cleanliness of your Oliomio olive processing equipment is essential for ensuring hygiene, peak operational performance, and the long-term durability of your machinery. Below is a recommended cleaning procedure for key components of your system:
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Olive Oil Testing is Changing And What Growers Needs to Know

The International Olive Council (IOC) has recently updated its trade standard, which sets the world’s benchmark for olive oil quality. These standards are what laboratories and authorities use to decide if an oil is “extra virgin”, “virgin” or “lampante” and whether it can be sold in export markets. In June 2025, the European Union formally supported a series of major testing changes at the 121st IOC Council of Members meeting. These changes ..
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trade-standard-REV-14-Eng.pdf

Physiological and Biochemical Processes of Olive Fruit Ripening and Olive Oil Quality - HU

Olive fruit ripening is a gradual process shaped by physiology, biochemistry, and climate. This article explores ripening stages, oil formation, and how harvest timing impacts olive oil yield and quality.
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