Oil formation in olives—known as lipogenesis—is one of the most vital stages of fruit development. This article explains the biology behind how oil forms in the fruit, what affects its accumulation, and how growers can manage orchard conditions to optimize both oil quantity and quality.

This comprehensive article explores the physiological, genetic, environmental, and agronomic factors behind alternate bearing and offers practical, research-backed solutions. Learn how pruning, irrigation, fertilisation, and crop-load management can help achieve more stable, productive groves.

High-strength pectinase enzymes can dramatically improve olive oil yield, paste fluidity, and clarity. This article from The Olive Centre explains the difference between low- and high-activity enzyme formulations, their impact on oil release, and why quality matters more than dosage.

Clemente has been a pioneer in olive oil machinery design since 1963, creating reliable, high-performance systems for every stage of olive processing. From malaxing and cleaning to crushing, decanting, and pomace recovery, each installation is engineered for efficiency and quality.

The global olive oil market has entered unprecedented territory. In 2023, Spain’s severe drought has crippled the world’s largest producer, driving olive oil prices to record highs and reshaping global supply chains. As European consumers face steep costs, Australian producers are experiencing strong demand and record export returns. This article examines the climatic and economic forces behind this crisis.

Unpredictable weather has challenged Australia’s 2023 olive harvest. Extended cold and wet periods across key growing regions shortened ripening cycles and reduced yields, according to the Australian Olive Oil Association. Despite smaller volumes, oil quality remains exceptional, with producers adapting to global shortages and shifting export opportunities.

Research from the University of Perugia confirms that oils produced under vacuum retain greater nutritional value and improved stability. The innovation, showcased by MORI-TEM’s vacuum-equipped Oliomio systems, brings premium results within reach for producers of every scale. This article explores how vacuum extraction redefines quality standards in extra virgin olive oil production.

Discover how MORI-TEM’s Oliomio systems are transforming olive oil production through advanced, hygienic, and energy-efficient extraction. These compact continuous mills allow growers to process their own olives on-site, preserving freshness, polyphenols, and authentic flavor. Designed for Australian producers, Oliomio technology combines tradition and innovation to deliver premium extra virgin olive oil with superior quality and consistency.

Barigelli Olive Oil Machinery Installations showcase a range of Barigelli processing solutions - from crushing and malaxing systems to high performance decanters, feed systems, manual and fully automated control lines. Each installation demonstrates precision, efficiency, and seamless integration, supporting both traditional producers and modern olive oil facilities with dependable, high-performance processing equipment.

Australian olive growers are transforming their production with Oliomio technology - a compact, hygienic, and efficient system that makes on-site olive oil processing possible. From harvesting to bottling, growers can now produce their own extra virgin olive oil with commercial-grade quality and complete control.