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| Specification | Details |
|---|---|
| Machine type | Laboratory thermo-malaxer |
| Working posts | 8 independent working posts |
| Mixing jars | 8 stainless steel mixing pods |
| Heating system | Armoured resistor with water bath heating |
| Mixing motor | 0.37 kW, 50 RPM |
| Blade operation | Individually operated mixing paddle blades |
| Safety system | Automatic safety clutch with torque limiter |
| Drive system | Silent pitch belt transmission |
| Pumps | Recirculation pump and exhaust pump |
| Controls | Built-in timer with acoustic end-of-cycle bell |
| Electrical supply | 220–230 V, 50 Hz |
| Current | 16 A |
| Processing time per sample | Approximately 30 minutes |
| File | Title | File Description | Type | Section |
|---|---|---|---|---|
| Termobatidora_TB_100.pdf | Abencor® Olive Thermo Malaxer Laboratory Unit by MC2 | Abencor Olive Thermo Malaxer Laboratory Unit by MC2 Document | Specifications | Document |
The Olive Centre is proud to provide backup for every Olive oil processing machine sold in Australia.
We employ technicians from Australia and overseas for experenced and professional service onsite at your property.
We specialise in the Oliomio and Barigelli brands, if your oil production machine is of a different brand we may still be able to help, please contact us to find out details.
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To minimise costs, The Olive centre aims where possible to consolidate technical visits, where applicable travel expenses can be shared between participating customers. Our technicians are always busy during harvest season so we recommend booking early.
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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.
If 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
CONSUMER EDUCATION
Extra Virgin Olive Oil (EVOO) is often hailed as a “liquid gold” in kitchens around the world – a term famously used by the ancient Greek poet Homer. For Australians, EVOO is more than just an ingredient; it’s a heart-healthy cooking staple and a link to centuries of Mediterranean tradition. This guide will explain exactly what EVOO is and how it differs from other olive oils, how it’s produced (from grove to bottle), its science-backed health benefits, and the many ways you can use it – both in your cooking and beyond. Along the way, we’ll share some interesting facts that highlight why this oil has been prized since antiquity. Let’s dive in!
By contrast, other grades of olive oil are lower in quality or more processed:
In summary, EVOO stands apart from other olive oils because it’s unrefined, of top sensory quality, and packed with natural compounds. If you drizzle a good EVOO on a salad or taste it on a spoon, you’ll notice a bright, complex flavour – something you won’t get from the flat, one-note taste of refined “olive oil” blends.
EVOO’s journey from tree to bottle is a fascinating combination of ancient tradition and modern food science. It all starts in the olive groves. Olives destined for high-quality EVOO are often hand-picked or gently shaken off trees (modern farms may use mechanical harvesters that vibrate the trunks or use catching frames). The timing of harvest is crucial: early in the season, when olives are green to purplish, they yield less oil, but it’s very rich in flavour and antioxidants; later harvest (ripe black olives) yields more oil but with mellower taste. Many premium Australian producers, much like those in the Mediterranean, opt for early harvest to maximise quality.
Once picked, speed is key – olives are quickly transported to the mill, because freshly harvested olives start to oxidise and ferment if they sit too long. Ideally, olives are pressed within 24 hours of harvest to prevent quality loss. At the mill, the olives are washed to remove leaves and dust, then crushed (pits and all) by either traditional stone mills or modern steel crushers. This creates an olive paste, which is then gently malaxed (slowly churned) for 20–45 minutes. Malaxation allows tiny oil droplets to coalesce, but it’s done under strict temperature control – this is where the term “cold-pressed” or “cold extraction” comes in. To qualify as cold-pressed, no heat above 27 °C is applied during extraction. Keeping the paste cool preserves aromatic compounds and nutrients; higher temperatures could extract a bit more oil, but at the cost of flavour and antioxidants. Australian and European producers alike adhere to this, as heat can reduce EVOO’s polyphenols and vitamin E (and increase oxidation)
A Roman-era olive oil press in Capernaum, Israel. Ancient presses used large millstones to crush olives, and the oil was separated by gravity. Today, modern cold-pressing uses centrifuge extractors, but the goal remains the same – to physically squeeze oil from olives without chemicals or high heat, preserving quality. (photograph of a Roman-era olive mill in Capernaum)
After malaxation, the paste is pressed or, more commonly, centrifuged. Modern mills use a decanter centrifuge, which rapidly spins the olive paste to separate oil from water and olive solids. The result is fresh olive oil (plus some vegetable water). The oil may then be filtered or simply left to settle so that tiny particles and moisture drop out over time. Some artisan oils are unfiltered, yielding a cloudy appearance, but most commercial EVOOs are filtered for clarity and stability. Finally, the oil is stored in stainless steel tanks (ideally with minimal air exposure) and later bottled.
Throughout production, maintaining quality is paramount. At no point are solvents or refining used – EVOO is purely a natural juice. This careful process explains why EVOO is more expensive than generic cooking oil: it takes a lot of olives and care to produce. In fact, it typically takes around 4 to 6 kilograms of olives to cold-extract just 1 litre of EVOO (for some early harvest oils, even more). That represents roughly 8000–10,000 individual olives in each litre of premium oil! Such figures help us appreciate the effort and agricultural value inside each bottle of EVOO.
Australian EVOO note: Australia may be far from the Mediterranean, but it has a burgeoning olive oil industry of its own. Olives were first brought to Australia in the 1800s, and the industry remained small until a boom in the late 20th century. The Australian olive industry is over 150 years old, but it has expanded rapidly across all mainland states in recent decades. Today, Australia produces high-quality EVOOs, particularly in regions with Mediterranean-like climates (such as parts of South Australia, Victoria, and Western Australia). Aussie EVOOs often win awards for their robust flavours and purity, thanks to modern farming and milling techniques. So when you shop, know that some EVOO on the shelf – in addition to imports from Italy, Spain, Greece, etc. – is grown and pressed right here in Australia.
Extra Virgin Olive Oil isn’t just a tasty fat – it’s exceptionally good for you. Its health benefits are backed by a wealth of scientific research and have even been recognised by international health authorities. Here are some of the top evidence-based benefits:
Lastly, remember that EVOO is a fat and thus calorie-dense, so use it in place of other fats rather than simply adding on (to balance overall energy intake). But as fats go, EVOO is about the best you can choose for your health. It’s no surprise the Australian Dietary Guidelines and Heart Foundation include olive oil as a core part of a healthy eating pattern, encouraging people to swap butter and animal fats for olive or other plant oils. EVOO isn’t a miracle cure-all, but it is a potent, natural contributor to wellness – and a delicious one at that!
One of the beauties of EVOO is its culinary versatility. You can use it raw, you can cook with it, you can even bake with it. Here are some popular ways to integrate EVOO into your daily diet, along with tips particularly suited for Australian kitchens:
Drizzling extra virgin olive oil over a salad of avocado, tomato, and greens. Incorporating EVOO into daily meals can be as simple as using it to dress salads, dip bread, or finish cooked dishes – adding both flavor and healthy fats to the Australian diet.
Quick recipe ideas:
Olive oil’s usefulness goes far beyond food. Throughout history, olive oil has been used in daily life in myriad ways – and many of these uses are still relevant or just plain handy today. Here are some nonculinary applications of olive oil:
As you can see, a bottle of olive oil in the cupboard can double as a mini home remedy kit! One caveat: for non-food uses, you don’t necessarily need to use your finest extra virgin oil – a basic grade or older bottle that you don’t want to cook with can find a second life polishing your coffee table or deep-conditioning your hair. Food-grade olive oil for beauty and home use means you’re avoiding the petrochemicals found in some commercial products, which is a win for those with sensitive skin or who prefer eco-friendly options.
To round out our EVOO guide, here are some fun facts and bits of trivia that make olive oil even more fascinating:
Extra Virgin Olive Oil is truly a kitchen all-star – it elevates our food and supports our health. We’ve learned that EVOO differs from lesser olive oils in quality and production, coming straight from fresh olives without chemicals or refining. We’ve seen how it’s made, preserving its sensory and nutritional treasures. Science shows that incorporating EVOO into your diet can benefit your heart, reduce inflammation, and even help you enjoy your veggies more (because they taste better with a good drizzle!). And beyond cooking, olive oil proves its worth in our beauty routines and households.
For Australian consumers, the message is embrace EVOO: use it in your salad dressings, swap it for butter when you can, try it in new recipes – both traditional Mediterranean dishes and local Aussie favourites. With Australian olive oil production on the rise, you might even explore home-grown EVOOs, which can be world-class. Remember to store it well, use it generously but mindfully, and appreciate the story behind it – from ancient olive groves to your dinner table.
In summary, Extra Virgin Olive Oil is more than an ingredient; it’s a lifestyle choice towards better eating and living. So go ahead – enjoy that splash of liquid gold in your meals every day, and taste the difference it makes!
References (selected):
In a landmark moment for global agricultural preservation, olive seeds have been deposited for the first time in the Svalbard Global Seed Vault - the world’s most secure facility for safeguarding crop diversity.
Located deep within the Arctic permafrost of Norway’s Svalbard archipelago, the Seed Vault serves as a global backup system for the planet’s agricultural biodiversity. Often described as the “doomsday vault,” it protects seeds against the risks of climate change, natural disasters, conflict, and biodiversity loss.
Now, for the first time in history, olive seeds are part of that global legacy.
The deposit marks a significant step forward in protecting one of the world’s most iconic and culturally important crops. Olive trees have sustained civilizations for thousands of years, symbolising peace, resilience and nourishment. Preserving their genetic diversity ensures that this legacy continues for generations to come.
Jaime Lillo Lopez, Executive Director of the International Olive Council (IOC), highlighted the importance of the moment:
“The seeds we have deposited are the legacy of farmers who, throughout history, selected the most resistant trees - those that produced the best fruit or adapted to diverse soils, climates and diverse conditions. These seeds are a guarantee that future generations will continue to enjoy such an extraordinary product as olive oil.”
His words underscore what this deposit truly represents: not just seeds, but centuries of accumulated knowledge, adaptation, and agricultural selection.
This initiative was launched within the framework of the European H2020 GEN4OLIVE project, a research programme dedicated to unlocking and conserving olive genetic diversity. It was subsequently promoted by the IOC, the Food and Agriculture Organization of the United Nations (FAO), and Spain’s Ministry of Agriculture, Fisheries and Food.
The collaboration extended to leading academic and research institutions, including:
Organisations such as NordGen and the Crop Trust, along with representatives including Juan Antonio Polo Palomino, Abderraouf Laajimi, Álvaro Toledo, Dr. Kent Nnadozie, Concepción Muñoz Diez, Hristofor Miho and Pablo Morello Parra, also played key roles in bringing this milestone to fruition.
For olive growers and producers worldwide, this development carries profound implications.
Olive trees are uniquely adapted to marginal soils, water scarcity, and variable climates. However, increasing pressures from:
Traditional and wild olive varieties contain traits that may hold the key to:
The symbolic power of Mediterranean olive genetics being stored in Arctic ice is profound. It reflects the global importance of olives - no longer confined to traditional growing regions but increasingly cultivated across diverse climates worldwide.
As olive production expands into new regions, including areas facing climatic volatility, the value of preserved genetic material grows exponentially. The Svalbard deposit ensures that even in worst-case scenarios, the genetic foundation of the olive sector remains secure.
This initiative goes beyond seed banking.
It represents recognition that agricultural biodiversity is a shared global responsibility. Farmers, researchers, governments, and international organisations are united by a common understanding: safeguarding crop diversity is essential for future food systems.
The olive industry - deeply rooted in tradition - is demonstrating that it is equally committed to innovation, resilience and long-term stewardship.
For growers, processors, and industry stakeholders, this historic deposit sends a message: the olive sector is planning for the long term.
Preserving traditional and wild varieties ensures that future generations will continue to:
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
