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| Specification | Details |
|---|---|
| Machine type | Micro centrifugal separation unit |
| Motor power | 1.5 kW, three phase |
| Drive system | Frequency converter controlled |
| Drum material | Stainless steel |
| Drum speed | 3,500 RPM |
| Timer | Automatic timer with display |
| Frame construction | Rugged steel frame |
| Cover material | Fibreglass reinforced polyester |
| Electrical supply | 220–230 V, 50 Hz |
| Current | 16 A |
| Processing time per sample | Approximately 1 minute |
| File | Title | File Description | Type | Section |
|---|---|---|---|---|
| Centrifugadora_CF_100.pdf | Abencor® Micro Centrifugal Machine CF-100 Unit | Abencor Micro Centrifugal Machine CF-100 Unit Full Details | Specifications | Document |
OLIVE OIL PROCESSING
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.
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:
Without these advanced components, it is impossible to produce high-quality olive oil that meets commercial standards.
Each of these stages demands industrial-grade technology, making low-cost extraction machines impractical for producing high-quality olive oil.
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.
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.
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.
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.
Passion and Experience in olive oil and wine systems for high quality processing
Processing machine from 500kgs through to 10Tper hour
CLEMENTE … the difference in technological advancement
Enzymes and Talc for Olive Oil Production to help recover higher yields in early season fruit, high moisture conditions and more
Equipment for testing acidity and other equipment for analysis including NIR Analysers.
Vary the level of the oil with a variable capacity tank. Available in Flat Bottom or Conical Bottom in a wide range of sizes
Stainless Steel Tanks from Italy. Starting at 1,000L and can be custom made to your requirements.
Fruit Transfer machinery in Olive Oil Production process. Hoppers, Belt Elevators & Screw Elevators, Washing & Leaf Removal
Precision-engineered machines for crushing and malaxing olives, ensuring smooth processing and superior oil extraction quality.
High-performance units that separate oil, water, and solids with precision for clean, high-quality olive oil extraction.
OLIVE OIL PROCESSING SOLUTIONS
If you are looking for small-scale olive oil processing machines, olive oil processing machine prices, compact olive oil processing equipment for boutique groves, olive oil extraction machines for home use, olive oil press machines in Australia, the best home olive oil presses, and affordable olive oil processing machines for sale - many of which are available through The Olive Centre’s renowned range of processing, milling and extraction solutions.
Thinking about pressing your own olive oil for under $10,000 may seem tempting, especially for hobby growers. But when it comes to creating top-tier olive oil, a simple, budget-friendly machine won’t meet the needs. Producing quality oil requires carefully managed steps and solid equipment. Here's a clear look at how the process works and how beginners can get started without compromising quality.
Some machines, often sold for a few thousand dollars, claim to produce olive oil. But most of these are screw presses, which are more suited for seeds or nuts - not olives. For real olive oil extraction, you’ll need machinery built specifically to crush, knead, and separate the oil from the paste using centrifugal force. This setup ensures a high yield and preserves the oil’s natural flavour and antioxidants.
Getting into the actual steps means dealing with tough-skinned olives that need force to break down. From the initial crush to the slow and steady malaxing process, each part of extraction must be carefully controlled. Especially during malaxation, the paste needs to be stirred slowly and kept at the right temperature to let natural enzymes do their job and without this process the cell wall structure of the olive is not broken down to release the oil. This lets the oil separate cleanly during the separation phase of extraction. Machines under $10,000 typically lack the components and processes required to extract olive oil.
Olive oil extraction calls for power, control, and precision. Here's what’s involved:
If you're ready to begin, there are three practical routes depending on your budget and goals:
1. Buy Your Own Press - Frantoino Olive Oil Machine If you want full control and plan to press olives regularly, the Frantoino is a strong entry-level choice. It processes up to 50 kg per hour and gives you hands-on management of every step. You get compact, professional-grade results at home, making this machine perfect for small-scale producers who want flexibility and independence.
2. Consider Pre-Owned Equipment - Not everyone wants to invest in a brand-new setup right away. Buying a used press can cut costs without cutting quality - if you find the right machine. While second-hand units aren't always easy to locate, Olive Machinery has a section for used presses that may suit your needs. This option offers ownership without the higher initial spend.
3. Use a Nearby Processing Service - If you don’t want to buy a machine yet, look into local services that let you use commercial-grade equipment without owning it. This gives you access to professional tools without long-term costs. The Olive Centre’s processor map helps you find a service near you. This option is ideal for first-timers or those with smaller harvests.
Getting into olive oil production takes careful thought, but there are solid options for newcomers. Whether you want full control, a used machine that is cheaper on the budget, or access to a local press (see map-link below), there’s a solution that can work for your setup.
If control and consistency matter most, owning a machine like the Frantoino puts you in charge. If budget matters more, used equipment or shared services let you start small and grow. The key is to understand what each step requires and match that to the method that fits your goals.
Resources
Producing high-quality extra virgin olive oil depends not only on fruit quality and processing technology, but also on the strategic use of processing aids - materials added during malaxation or paste handling that facilitate oil release. Although they modify the processing conditions, all approved processing aids share two essential characteristics: they do not remain in the final oil, and they do not negatively affect oil quality.
This article summarises the main categories of processing aids used in olive oil extraction, how they work, and when they offer the greatest benefit.
Processing aids help overcome difficulties such as:
The major classes of processing aids used in olive milling are:
How They Work
Talc is a natural hydrated magnesium silicate with a laminar sheet-like structure. When added to olive paste, it:
Research presented in the file shows talc:
Total Pectins
Table 3. Effect of talc addition on pectin fractions and total pectin content of olive paste after malaxation
| 0 | 0.25 | 0.5 | 1 | |
|---|---|---|---|---|
| WSP (mg/100 g AIS) | 434 ± 59a* | 293 ± 39b | 244 ± 51b | 261 ± 26b |
| CSP (mg/100 g AIS) | 359 ± 35a | 236 ± 11b | 220 ± 7b | 354 ± 4a |
| NSP (mg/100 g AIS) | 483 ± 61ab | 387 ± 55b | 348 ± 23b | 590 ± 62a |
| TP (mg/100 g AIS) | 1275 ± 83a | 915 ± 76b | 812 ± 76b | 1206 ± 88a |
Graphs demonstrate substantial extractability improvements across varieties such as Arbequina, Barnea, and Manzanillo when talc or microtalc is added.
Talc trial in Manzanillo fruit with 61.1% moisture and 3.1 M.I.
A detailed trial in Manzanillo fruit (61% moisture) shows extraction efficiency rising from 74.36% (no talc) to 89.15% at 2.0% talc.
When to Use Talc
Suggested when:
Mechanism
1–3%, added during malaxation.
Mechanism and Use
A natural calcite mineral with very fine particle size (d50 = 2.8 µm). Its mode of action is similar to talc - promoting aggregation via adsorption.
Benefits
However, CaCO₃ may:
| Salt (NaCl) | Calcium Carbonate |
|---|---|
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Table 4. Comparative effects of Salt (NaCl) and Calcium Carbonate on olive paste extractability, stability, and quality.
Citric acid acts both as a processing aid and a quality modifier:
Mechanism
Documented Effects
Research data shows:
Application
Role in Extraction
Enzymes (typically pectinases and cellulases from Aspergillus spp.) break down:
This releases oil trapped within cell structures more efficiently.
Key Benefits
Changes in Texture, Total Pectins (TP), and Pectin Esterification Degree in Fruits During Ripening of Olives
| Ripeness Stage | Harvest Date | Texture (N/100 g of fruits) | TP (mg GA/100 g dry wt) | Degree of Esterification (%) |
|---|---|---|---|---|
| Ripe-green | 11/30/98 | 3889.6 ± 155.3 | 1678.6 ± 72.2 | 63.30 |
| Ripe-green | 12/7/98 | 3023.5 ± 140.7 | 1464.3 ± 60.0 | 65.34 |
| Small reddish spots | 12/14/98 | 2537.2 ± 108.8 | 882.4 ± 41.5 | 44.12 |
| Turning color | 12/21/98 | 2428.4 ± 112.4 | 852.9 ± 38.4 | 42.42 |
| Turning color | 12/28/98 | 2394.7 ± 98.2 | 823.5 ± 41.1 | 40.88 |
| Purple | 1/4/99 | 2253.6 ± 112.9 | 789.5 ± 31.3 | 27.39 |
| Purple | 1/11/99 | 2260.5 ± 90.4 | 763.2 ± 32.2 | 27.59 |
| Black-1 | 1/18/99 | 2119.7 ± 97.9 | 680.5 ± 36.0 | 23.39 |
| Black-2 | 1/25/99 | 1358.3 ± 57.8 | 580.8 ± 25.0 | 24.21 |
| Ripe-black | 1/29/99 | 1027.6 ± 52.5 | 510.6 ± 21.4 | 12.03 |
*Black-1: fruits with black surface and white pulp; Black-2: fruits with black surface and purple pulp; GA: galacturonic acid.
Dosage
A combined approach often yields the best results.
Advantages
Talc and Microtalc
Processing aids are an essential - yet often underused - tool for olive oil producers aiming to optimize extraction efficiency, improve oil yield, and adapt to seasonal and varietal challenges. When applied correctly:
Esterification is a natural chemical reaction where free fatty acids (FFA) combine with alcohols, typically glycerol, to form esters. This process reduces the measurable acidity of the oil. While esterification can occur in the olive paste during milling, it is usually a minor contributor to quality changes compared with factors such as fruit condition, malaxation parameters, and extraction efficiency.
This diagram outlines the continuous olive oil extraction line: olives are crushed, malaxed, separated, clarified, and routed for bottling, while husk and wastewater are channelled to waste management systems.
When added to the paste, talc increases yield and improves malaxation and decanter performance.
Processing aids act physically or chemically on the olive paste. Some enhance enzyme activity, others alter pH or moisture, and a few influence esterification indirectly. Below is a breakdown of the main aids used by professional olive processors and how each relates to esterification.
Calcium carbonate is the processing aid most associated with apparent esterification effects.
Influence on esterification
Salt acts primarily on the physical structure of the paste rather than the oil chemistry.
Influence on esterification
Talc is inert and valued for its physical functionality.
Influence on esterification
Commercial enzyme blends can influence chemistry indirectly.
Influence on esterification
These clay minerals are used more for paste modification or clarification.
Influence on esterification
| Processing Aid | Impact on Esterification | Notes |
|---|---|---|
| Calcium Carbonate | Moderate … via pH shift | Can lower measured FFA but may affect flavour and oxidation |
| Salt (NaCl) | None | Improvements come from better separation, not chemical change |
| Talc | None | Purely physical aid for difficult pastes |
| Enzymes | Minor, indirect | Mostly physical… chemical breakdown of cell walls |
| Kaolin | None | Improves rheology only |
| Bentonite | None | Used for clarification rather than extraction |
Professional olive mills benefit from:
Passion and Experience in olive oil and wine systems for high quality processing
Processing machine from 500kgs through to 10Tper hour
CLEMENTE … the difference in technological advancement
Enzymes and Talc for Olive Oil Production to help recover higher yields in early season fruit, high moisture conditions and more
Equipment for testing acidity and other equipment for analysis including NIR Analysers.
Vary the level of the oil with a variable capacity tank. Available in Flat Bottom or Conical Bottom in a wide range of sizes
Stainless Steel Tanks from Italy. Starting at 1,000L and can be custom made to your requirements.
Fruit Transfer machinery in Olive Oil Production process. Hoppers, Belt Elevators & Screw Elevators, Washing & Leaf Removal
Precision-engineered machines for crushing and malaxing olives, ensuring smooth processing and superior oil extraction quality.
High-performance units that separate oil, water, and solids with precision for clean, high-quality olive oil extraction.
Esterification occurs when free fatty acids (FFA) in olives or olive paste react with natural alcohols—most commonly glycerol—to form esters. While this is a natural chemical reaction found in many biological systems, it usually plays only a small role during standard olive oil extraction. However, under certain processing or fruit-quality conditions, esterification can become more noticeable and can affect how acidity is interpreted during quality assessment.
Understanding when and why esterification occurs is important for mill operators, as it can influence extraction decisions, processing aid use, and the accuracy of acidity readings that determine Extra Virgin classification.
Esterification is not inherently harmful, but it becomes more noticeable when fruit quality is compromised or when additives alter the paste’s pH and reaction environment. This means that an oil’s reduced measurable acidity may not always reflect true quality improvement.
1. Higher Paste Temperatures
4. Extended Contact Time
5. Enzymatic Activity
When esterification occurs under the conditions described above, it can lower the measured FFA without actually improving the oil’s true chemical quality. This can mislead producers into thinking their processing steps or additives improved the oil, when in reality the acidity reduction was simply a chemical conversion—not a restoration of fruit integrity.
Producers who understand these mechanisms can:
In simple terms: Esterification becomes noticeable when the olive paste is warm, slightly alkaline, contains damaged fruit components, or sits too long before separation. Managing these factors helps prevent misleading acidity readings and supports genuine quality improvements.
Some important research that you should know about which was funded by RIRDC....
RESEARCH This RIRDC report analyses the impact of the use of traditional and new processing aids on olive oil extraction and oil quality.
The information generated by this project aims to provide new tools for improving olive oil processing that can increase both the extraction efficiency and profitability for olive producers in the Australian industry.
The report is targeted at the relatively new and actively growing group of olive oil processors in Australia. An understanding of the use of processing aids?by oil producers will help them increase their profitability without affecting the quality of their product. Press this link ---> Download PDF (706.1 KB)
[caption id="attachment_1979" align="alignright" width="200"]
Exhausted olive pulp (orujo) from busy olive oil mill factory being conveyed into huge metal silo container for later composting.[/caption]
The most common use for olive cake is in heating. Because of the small amounts of olive oil still in the cake, when dried, it burns very well in fireplaces and heating furnaces. It is very common in the traditional press type oil factories to see people shovelling dry cake into furnaces to warm water for the oil extraction process. In addition to this, it keeps the room warm while they work through autumn into winter.
The olive cake is generally pressed into briquettes for commercial sale for fireplaces or is left in its 'mat-like' state for furnace heating inside the factory.
This article cannot go into all details on the various types of olive cake and feed preparation methods, however, it does give evidence that research has been and is being done into the cake's possible uses.
The olive cake is relatively high in moisture, about 24%, and oil, about 9%. (The amount of oil left in the cake will depend on the efficiency of the milling equipment and the skill of the operator.) These two components cause rapid spoilage of the olive cake material when it is exposed to the air.
Early Italian data states that the main problem with the olive cake that has been obtained by centrifugation is the rapid spoilage time, perhaps as short as 4 or 5 days. The same research concludes by saying "Olive cake as such is not very palatable and it is not widely consumed."
A recent Australian analysis of olive cake comes to much the same conclusion. ?The composition of the cake was as follows:
"Both the energy and protein content of this material are extremely low, and it would have little if any value as a feed for any class of livestock".
As a comparison, mixed pasture hay has an average crude protein, and has a %of dry matter of 11% and a Metabolisable energy of 8MJ/kg dry matter. A 40 kg dry sheep on a maintenance ration would require 8% crude protein and 6.5MJ/day of Metabolisable energy.
A study of olive cake is a stock feed in Tunisia concluded that "olive cake, when mixed with molasses in a ration feed mix, is palatable to livestock but distributed by itself it is not palatable, causes weight loss and is poorly digested". ?The higher the percentage of olive cake in the feed ration, the greater the weight loss occurred by the livestock.
Because of the seasonal timing of production, availability of olive cake is limited to certain periods of the year. People wanting to use it as a feed supplement or base would need to take its availability and storage capacity into account.
It would appear that from the available research, olive cake in its raw by-product form is currently of limited value as a feed source for livestock.
Some conclusions from the FAO book "Olive By-Products for Animal Feed" (1985) follow:
"As for the use as animal feed, detailed recommendations which could apply to all countries cannot be made. However, it is possible to recommend the general use of olive by-products (leaves and olive cake in all forms) bearing in mind that these by-products should be considered as crude lignocellulose feed comparable to cereal straw or a poor quality hay."
"In cases of shortage periods, all types of olive cake can be recommended in survival rations, although none of them can make intensive production possible. Depending on the type of olive cake, it is possible to ensure maintenance of the animals or a moderate production level. However, it is preferable to incorporate 8-10% molasses to facilitate olive cake consumption."
"... partially destoning olive cake by screening or ventilation can be recommended. This is the most practical, simplest and most economic method at present and one of the most effective for improving the feed value of olive cake. It's crude fibre content should then barely exceed 15% of dry matter."
"Olive tree leaves and branches constitute a fodder of exceptionally high quality (which is higher as the proportion of wood is lower). ?It is recommended that the leaves be used preferably fresh since their nutritive value is higher than that of the leaves which have been dried or preserved by ensilage."
In the Mediterranean region, large companies buy the olive cake and extract the remaining olive oil using solvents. In time, companies in Australia will probably be set up to process olive cake in the same way. The Mediterranean companies are currently paying between 10 and 20 cents per kilogramme for olive cake. This figure varies depending on the type of oil extraction machinery in which the ways cake was produced. The solvent extracted oil is often blended with better quality oils prior to sale.
Another possible use for the cake is in the area of orchard mulch. As with any processing system, the ultimate aim is to distribute all by-products into either a sale-able product market or back into the existing system at some points. ? Although some farmers have been using the olive cake for mulch for many years, little scientific research is available to present to determine the effects of this practice on the orchard. ?More trials need to be done in this area.
Read more: ?Olive Oil Extraction
Read more: Olive Oil Machinery
Have you assessed the power requirements of the olive oil machinery you are considering? ?Do you have single or three phase power?
The answers to these questions can be relatively straightforward or difficult and/or costly. ?Here we look to find a solution to power your machine.
Typically, we start with your Electrician or Energy Power provider. ?They should be able to ascertain the size of the transformer you have in relation to the power needed.
You may find yourself in one of these Scenarios:
Scenario 1: ?I only have Single phase but need the capacity of a Three-phase powered processing machine?
In this circumstance, if your Single phase power source is ample you may be able to have a converter fitted to your single phase electrical supply. ?There are different brands of converters. ?However, not all of them with work with the electronic equipment fitted to your machine. ?There are 2 reliable sources of units that have been installed for use with Processing machinery:
Polyphaz: ?http://www.polyphaz.com/
Scenario 2: ?I don't have quite enough power. ?What options do I have?
In this situation, you may be eligible for a transformer upgrade. This option can be explored through your Electrician or Energy Company. ?You will need to call them to ascertain if this is possible.
Scenario 3: ?I have assessed my power requirement and it is going to cost a small fortune to have the power run to where I need.
If you haven't been able to fit a converter then your second port of call might be a generator. ?It is important to match the size of the generator accurately. ?The Olive Centre is able to provide further details about generators. ?You might decide to purchase or hire a generator throughout the season(s). ?A great source of contact for generators is Macfarlane Generators who have worked with many producers: ??http://www.macfarlanegenerators.com.au/
Still, have Questions? ?Contact The Olive Centre for assistance.
Find out more about processing machinery
