During my visit to Italy in November 2016, I had the opportunity to see an exciting new innovation being tested under scientific trial by the University of Bari - the CLEMENTE Thermospeed. 

This breakthrough technology represents the future of olive oil processing, with developments set to redefine efficiency and production performance. The Thermospeed system has demonstrated the capability to accelerate the olive oil extraction process by up to 50%, marking a significant advancement in processing speed and throughput. 

At the core of the system is an innovative design that reduces malaxation time - the critical stage where the olive paste is gently mixed before separation. The Thermospeed achieves this by pumping the olive paste through a section surrounded by a temperature-controlled tube, which can either heat or cool the paste as needed. This process optimisation helps to enhance extraction efficiency while minimising oxidation, ultimately preserving the oil’s natural quality and nutritional value. 

Early trials have shown no negative effects on olive oil quality, and research is continuing over the next 12 months to further evaluate and refine the system’s performance. 

This remarkable innovation could soon be integrated into olive oil processing facilities worldwide, offering producers an efficient, sustainable, and scientifically proven step forward in extra-virgin olive oil production.