The NSW Department of Primary Industries’ (DPI) Wagga Wagga Edible Oils Laboratory - a cornerstone of Australia’s olive and oilseed testing infrastructure - is expected to cease operations by Christmas 2025, with sample submissions accepted only until mid-November. The closure represents a significant loss for growers, processors, and exporters who have relied on the lab’s internationally accredited testing services for more than two decades.

End of an Era for Australian Olive Testing

Located within the Wagga Wagga Agricultural Institute, the DPI’s edible oils laboratory has been one of Australia’s few facilities accredited to NATA, AOCS, and International Olive Council (IOC) standards. It has played a critical role in verifying olive oil quality, authenticity, and export compliance, as well as providing trusted testing for canola and other oilseeds. 

 The lab’s closure follows the NSW Government’s announcement of widespread job cuts across the Department of Primary Industries - around 165 positions statewide - raising alarm among regional industries dependent on these essential technical services.

Timeline and Transition

According to industry updates, the Wagga team will continue accepting samples until approximately 14 November 2025, before winding down operations ahead of Christmas. After that point, testing services will no longer be available through the Oil Testing DPI Laboratory.       

 While the department has yet to make a detailed public statement about the transition plan, producers are being advised to prepare for changes now, especially those requiring export certification or routine oil-quality analyses.

Industry Impact

The loss of this facility is being described as a major setback for the Australian olive industry, particularly for small to mid-sized growers in New South Wales and surrounding regions. The Wagga lab’s proximity and affordability have long made it a practical option for quality assurance, benchmarking, and product validation - key factors in maintaining consumer trust and market competitiveness.

Its closure could mean:

• Increased costs and turnaround times, as samples must be sent interstate.
• Reduced regional research capacity, given the lab’s collaboration in DPI and university-led olive research programs.
  
• Greater dependence on private sector testing is raising concerns about independency, access, pricing, and service continuity.
  

Testing Alternatives

With the Wagga Wagga laboratory closing, industry attention is turning toward Modern Olives Laboratory Services in Victoria, which offers a full suite of IOC-listed testing options, though it is not currently IOC-accredited for olive oil and related products in 2025. Modern Olives Laboratory holds AOCS recognition for both chemical and sensory analysis for 2025, as well as a TGA licence covering chemical and physical testing of olive oil derivatives and microbiological testing of olive derivatives only.

Modern Olives is a long-established  recognised testing facility providing analytical services to growers, processors, and exporters across Australia and overseas. More information about their services can be found at:

Link: https://modernolives.com.au/services/testing-oil/

A Call for Coordination

Industry leaders are urging state and federal governments to engage with the olive and edible oil sectors to ensure a smooth transition of testing capabilities and protect the integrity of olive oil standards. Without a coordinated plan, the risk grows that smaller producers could lose access to affordable, timely, and accredited testing - jeopardising both domestic labeling compliance and export eligibility.

Looking Ahead

As Australia continues to strengthen its reputation for high-quality, traceable olive oil, maintaining a strong laboratory infrastructure is essential. The Wagga Wagga lab’s closure marks the end of a chapter in regional agricultural science, but it also highlights the need for ongoing investment in independent, nationally recognised testing to support the industry’s future growth.

For further information:

• NSW DPI Edible Oils Laboratory - Test List & Pricing
• Modern Olives Laboratory Services - Testing Olive Oil
• ABC News- NSW DPI job cuts spark anger across regional communities

Fundamentals of Olive Oil Extraction and Quality

Modern extra virgin olive oil (EVOO) production relies on continuous centrifugal extraction, which has largely replaced traditional presses. In a continuous system, olives are cleaned, crushed into paste, and then malaxed (gently mixed) before a horizontal decanter centrifuge separates oil from water and solids. This process is far more efficient and hygienic than the old press-and-mat method, which is now considered obsolete. Key quality factors include processing fruit quickly to avoid fermentation, maintaining low temperatures during malaxation, and minimising exposure to oxygen. For example, transporting olives in ventilated crates and crushing/milling within 24-48 hours of harvest helps prevent heat buildup and unwanted fermentation that could spoil flavour. Cleaning and de-leafing the fruit before crushing is also critical - removing leaves, dirt, and debris ensures no off-flavours or contaminants make it into the oil. Mordern mills typically incorporate washing and leaf-removal steps for this reason. 

Temperature control is paramount during extraction. EVOO is generally produced under “cold-press” conditions, meaning malaxation is kept around ≤27 °C to preserve aromatic compounds and polyphenols. Longer malaxation times or higher temperatures can increase yield but will reduce polyphenol content and flavour freshness. Recent research confirms that malaxation time and temperature must be optimised per cultivar e.g., one study found that extending malaxation from 15 to 90 minutes caused polyphenols to drop by up to 70%. In Australian groves, where harvest season temperatures can be high, processors often monitor paste temperature closely and may use heat exchangers or vacuum conditions to control it. Shorter malaxation (20-40 minutes) at moderate temperatures is commonly employed to balance oil yield with quality retention. Equally important is timing from harvest - olives allowed to sit too long (especially in warm conditions) will start fermenting. Using shallow, well-ventilated bins and milling within a day of picking is recommended to keep olives cool and intact. Big Horn Olive Oil in USA, for instance, emphasises rapid processing: they cold-press olives within 2 hours of harvest to “lock in freshness and antioxidants,” drastically reducing oxidation time in between. Such practices help Australian producers achieve long shelf life (18 - 24 months) and vibrant flavour in their EVOO whereas Cockatoo Grove has a Midnight EVOO where they pick and press in the cool of the night.

Harvest Timing and Olive Oil Quality ~ Australian Insight

Ongoing research in Australia has highlighted how harvest timing and orchard factors influence oil quality. As olives mature on the tree, oil yield rises, but phenolic compounds (antioxidants) tend to drop. In field trials across New South Wales and Victoria, early-harvest olives produced oils with higher polyphenol content and longer shelf stability, whereas late-picked fruit gave more mellow oils with lower antioxidant levels. Free fatty acidity and peroxide (rancidity indicators) remained low until fruit became overripe, but antioxidant-rich components like tocopherols and polyphenols decreased as the fruit matured, leading to reduced oxidative stability in late-season oils. Australian producers must therefore balance quantity vs quality: an early pick yields robust, pungent oils rich in healthful polyphenols, while a later pick yields more volume with milder taste. The table below (adapted from industry data) illustrates this trade-off: 

Other local research has examined irrigation effects on oil quality. Water-stressed olive trees (common in Australian summers) often produce smaller, more bitter fruit with higher polyphenol content, whereas heavily irrigated trees yield plumper olives with diluted phenolics but higher total oil output. For example, a study found that deficit-irrigated trees had the highest polyphenol levels (and earlier fruit ripening) in dry years, while fully irrigated trees gave greater oil yields at the cost of some phenolic concentration. These findings underscore that post-harvest decisions (when to pick, how to handle fruit before milling/crushing) are just as crucial as the milling technology itself. Cutting-edge extraction equipment can maximise quality potential, but growers must still deliver quality olives to the mill and process them with urgency to produce premium Australian EVOO.

• Two-Phase Centrifugation: Oliomio decanters operate without added dilution water, separating oil and wet pomace directly. This “2-phase” process leaves the oil richer in polyphenols (since no wash-water strips them out) and avoids producing large volumes of wastewater. As one Queensland producer noted, using a two-phase Oliomio mill “leaves the oil in its natural state” with all its aroma and antioxidants. In contrast, older three-phase systems required water addition and hence washed out some flavour and nutrients. 
• Integrated Continuous Flow: Unlike traditional presses or early monoblock mills, Oliomio machines run a continuous flow process. Olives go in one end, and oil (plus separated pomace) comes out the other, with no manual intermediate handling. Even the smaller models use augers or pumps to move paste through the crusher → malaxer → decanter stages without stopping. This boosts throughput and prevents paste from sitting exposed to air. (Entry-level models like the older Spremoliva C30 were discontinuous, requiring batch-wise malaxing, but the latest Oliomio range is fully continuous for capacities ≥50 kg/hour .) Continuous design also improves labour efficiency and throughput; operators can just keep feeding olives and collect oil, rather than pressing batch by batch.
• Compact, Hygienic Construction: Oliomio units are built entirely from food-grade stainless steel (AISI 304), with sanitary design principles to meet strict hygiene standards. There are no porous bags or mats as in old presses - all surfaces contacting the olive paste or oil are smooth stainless steel, easy to wash and disinfect. Many models include CIP (clean-in-place) features like built-in washing jets for the malaxer and decanter drum. Automated washing cycles allow thorough cleanup between batches or at day’s end, which is vital for preventing residue buildup and off-flavours. This focus on cleanliness is a major upgrade from traditional mills, where remnants in mats or presses could turn rancid. 
  
• Automation & Control: Despite their small size, Oliomio machines are equipped with modern control systems. Standard features across the range include inverter-driven motors (variable frequency drives) to adjust the crusher speed and decanter bowl speed. By tuning these speeds, an operator can optimise extraction for different olive varieties or ripeness levels. A flow meter for precise water dosing (used sparingly, e.g., to flush the decanter or facilitate paste flow in difficult batches) is also built in. Malaxer temperature is thermostatically controlled; midrange and larger Oliomio models have digital temperature readouts and automatic heating elements to maintain the set malaxation temperature. Safety and ease-of-use are considered as well - control panels consolidate the start/stop and adjustment functions, and protections like emergency stops and motor overload controls are provided. Overall, these systems bring a level of automation once seen only in large industrial mills down to the farm scale.
  
• Energy Efficiency: By using inverter motors and a compact footprint, Oliomio mills are relatively energy-efficient for their output. For instance, the standard Oliomio 80 model runs on a single-phase 220V supply, drawing ~3 kW, meaning it can be used without special electrical infrastructure. Even the 100 kg/hr “Gold” model, despite its higher capacity and automatic features, uses only about a 4 kW motor and can be configured for single or three-phase power. This efficient power usage is partly due to the elimination of heavy hydraulic presses and due to optimised decanter designs that don’t require excessive dilution water or prolonged processing. The continuous process also avoids idle time between batches, making the best use of energy to process a given tonnage of olives.

Range of Oliomio Equipment - Models and Features 

MORI-TEM offers a spectrum of Oliomio mills to suit different scales, from artisanal boutique producers up to small commercial cooperatives. All share the principles above, but with varying throughputs and degrees of automation. Below is an overview of the current Oliomio lineup and its characteristics:

• Frantoino Bio - A compact entry-level continuous mill designed for boutique production. With a throughput of roughly 50 - 60   kg of olives per hour (up to ~0.4   ton per 8-hour day), the Frantoino Bio enables a small grove to produce its own oil efficiently. It is a self-contained unit performing crushing, malaxing, and separation in one chassis, and runs on single-phase power (≈3 kW) for easy setup. Despite its small size, it incorporates a knife crusher, a horizontal malaxer, and an innovative 2-phase decanter centrifuge. An inverter control allows adjustment of the crusher and decanter speeds to adapt to fruit conditions. The Frantoino Bio also features an adjustable nozzle system on the decanter, which lets the operator fine-tune the oil/pomace separation for olives of different water content. Standard fittings include a paste feeding screw with variable speed and a malaxer heating jacket (basic thermostat control) to facilitate cold extraction. This model is ideal for artisanal olive farms, niche producers, or research labs - anyone processing on the order of a few hundred kilos per day - who wants a professional-grade yet portable mill. Built entirely in stainless steel, the Frantoino Bio emphasises hygiene and simplicity, requiring only a single operator. (Optional add-ons: a mini olive washer/de-leafer and a waste paste pump can be attached to make a complete milling line.)
• Oliomio 80 Plus - A step up in capacity, the Oliomio 80 can process 70 - 80 kg/hour and is recommended for about 0.6 tons of olives per day. This model includes more advanced controls: it has a horizontal continuous malaxer with temperature regulation and a digital display on the control panel. The crusher is of the knife type, and the decanter is a modern two-phase design similar to Frantoino’s, but larger. Like all Oliomios, it features an inverter to fine-tune decanter and crusher RPM, a flowmeter for any process water, and an automatic drum-washing system to ease cleaning. The Oliomio 80 is often the choice for small farms and estates in Australia that are expanding production - it’s still operable on single-phase power (3 kW) but offers fully continuous processing with better throughput. Notably, the malaxer on the 80 Plus is insulated and has a built-in heater and temperature sensor/visualizer, allowing true control of paste conditions. Growers processing on the order of 5-10 tons per harvest find that this model hits a sweet spot in being compact yet sufficiently automated. (Typically paired with the DLE “Baby” washer/leaf remover and a small plate filter unit for polishing the oil .) Quality-wise, the Oliomio 80 is engineered to let producers crush olives immediately after picking, yielding high-quality EVOO with minimal oxidation.
• Oliomio Gold - Introduced as “Oliomio’s newest” small-scale extractor, the Gold model pushes capacity to 90-100 kg/hour while adding full automation features. It is designed for a daily throughput of ~700-800 kg (0.7-0.8 ton) of olives in an 8-hour shift. The Oliomio Gold includes all features of the 80 Plus and more: for example, it has completely automatic self-cleaning of the machine via an integrated washing circuit. At the end of processing (or between batches), the operator can activate the cleaning cycle to flush the malaxer and decanter, which reduces labour and ensures no cross-contamination between different batches or varieties. Additionally, the Gold has dual motor options - it can be ordered in single-phase 4 kW or three-phase 4 kW versions, giving flexibility to farms with industrial power available. This model also features a second screw conveyor with variable speed that feeds olives into the crusher automatically (improving consistency of throughput), as well as an included pomace (waste) discharge pump (PSS.1) to eject the wet pomace without manual shovelling. Optional accessories for the Gold include an olive destoning kit and an inverter to adjust the malaxer’s internal stirring speed for even finer control. In practice, the Gold has become popular with estate producers and regional mills in Australia who value its “press-and-forget” automation - one can continuously feed in fruit and the machine manages the rest (crush, mix, extract, self-clean), producing a clean, high-quality oil with minimal staffing. Its throughput (~100 kg/h) often matches the picking rate of a small mechanical harvester, making it a great fit for mid-sized groves. 
  
• Oliomio Profy 200 - The Profy is a higher-capacity monobloc mill, named for its “professional” capabilities. With 150-200   kg/hour throughput, it serves small commercial operations or cooperative processing facilities. The Oliomio Profy is essentially a compact two-malm (two malaxer) plant in one frame. It consists of a heavy-duty FR_250 crusher (which can be configured as knife or hammer crushing), a dual-stage malaxing system (paste flows from Malaxer #1 to Malaxer #2 automatically), and a DMT_2 two-phase decanter. This configuration allows semi-continuous operation even at higher volumes: while one malaxer is being filled with fresh paste, the other is feeding the decanter, thus optimising utilisation. The Profy’s design pays special attention to oil quality: for example, it notes that the difference in paste temperature between crusher inlet and outlet should not exceed 1-2 °C - an indicator of gentle handling with minimal friction heat. The malaxers are completely enclosed (with vapour locks) to prevent excessive oxidation of the olive paste. The decanter is a high-efficiency horizontal centrifuge with a specialised 2.0 auger, designed to produce a cleaner oil without temperature increase during extraction. Thanks to the integrated waste pump, even at this scale, the system cleanly expels pomace. The Profy 200 requires three-phase power (about 9 kW installed) and features options like a crusher speed inverter and an advanced temperature controller for the malaxer. In Australia, an Oliomio Profy (≈150 kg/hr) is considered an “ideal capacity” for collaborative mills - it’s enough to allow multiple small growers to process their olives locally without having to invest in a very large plant. Growers can retain control over their product and timing, while the machine’s compact footprint and ease of use lower the barriers to entry for professional olive oil production. As evidence of its success, hundreds of Australian producers have adopted Oliomio systems (many of them in the 80-200 kg/hr range), enabling on-farm processing and contract milling services that deliver award-winning EVOO.
  

To summarise the small-to-medium Oliomio models discussed above, the table below compares their capacities and key features:

Table: Comparison of select Oliomio continuous mill models (MORI-TEM). All feature two-phase extraction, stainless steel construction, and integrated crushers and decanters; higher models add more automation and capacity. Note how the traditional press is absent - even the smallest Oliomio brings modern centrifugal extraction to the farm, highlighting the leap in technology from the old press or “monoblocco” mills of past decades.  

Medium-Scale Modular Systems: Sintesi, Forma, Cultivar, TecnoTEM

For producers scaling beyond the monobloc units, MORI-TEM offers modular olive mill installations that handle larger throughputs while prioritising quality. These systems - marketed under names like Sintesi, Forma, Cultivar, and TecnoTEM Oliomio Sintesi Series - break the extraction process into separate machines (e.g., independent crusher, malaxer group(s), decanter, separator) designed to work in harmony. They introduce features like multiple malaxers for higher throughput, vacuum malaxation technology, and advanced control systems. Importantly, they still operate on the continuous two-phase principle and embody the same hygiene and automation ethos as the smaller Oliomio range. Here’s an overview of each series:

• Oliomio Sintesi Series: Sintesi (Italian for “synthesis”) plants are engineered for small-to-medium facilities that demand top oil quality, including high polyphenol content. With nominal processing speeds of 140-500 kg/hour, Sintesi fills the gap between compact mills and large industrial ones. A hallmark of Sintesi is its vacuum malaxing system: it uses vertical, closed malaxers under slight vacuum to malax the olive paste with minimal oxygen exposure. This gentle handling helps retain aroma compounds and prevent phenolic losses due to oxidation. The temperature control is uniform across all malaxers (“global”) and can be precisely managed to keep conditions cold. The system can be run in continuous mode or in batches, providing flexibility for producers who might want to separate distinct varietals or ripeness batches. Structurally, the crusher in Sintesi lines is separate from the malaxer (often a standalone mill with its own inverter speed control) and feeds paste via an electric valve and pump. Each malaxing vessel has an outlet with a dedicated elliptical piston pump to transfer paste to the decanter smoothly and consistently. The decanter itself is a horizontal twophase unit similar in concept to the Oliomio small mills but scaled up; it features MORI-TEM’s special 2.0 auger design that maximises oil yield without needing dilution water and avoids any paste temperature increase during extraction. Cleaning is made easy - Sintesi malaxers have fully opening lids giving access to all internal surfaces, and optional automatic washing systems are available to rinse the equipment between runs. In summary, Sintesi marries state-of-the-art quality control with moderate capacity. It’s targeted at operations like boutique olive mills processing a few tonnes per day, high-end producers focusing on nutraceutical-grade EVOO, or collaborative ventures where multiple growers share a facility but want to keep each batch’s quality optimal. By dramatically reducing oxidation, Sintesi can produce oils with exceptionally high sensory and healthy qualities - effectively “super premium” oils - even at a farm scale. 
• Forma Series: The Forma line represents MORI-TEM’s solution for standard medium-sized olive oil factories, with production throughput ranging roughly from 180 to 1000 kg/hour depending on configuration. “Forma” systems are modular and can be configured in 2, 3, or 4 malaxer setups (often denoted 2GL, 3GL, 4GL for the number of malaxing units). Unlike Sintesi, Forma malaxers are generally horizontal (open-top trough style) but can still be closed during operation to avoid air contact. The design allows batch separation in a continuous process: on a 2GL (two-malaxer) Forma, the crusher is mounted atop the malaxers and can direct paste into Malaxer #1 or #2 selectively. This means two different olive batches can be handled in staggered timing - highly useful if a mill processes different varieties or ripeness lots in one day. In the 3GL and 4GL versions, the crusher is entirely separate (feeding via a tube), and paste allocation to each malaxer is automated by valves. An underlying philosophy of Forma is optimising flavour formation and extraction efficiency. For example, engineers highlight the management of oxygen at the crusher inlet: introducing a controlled small amount of air at crushing can activate the lipoxygenase pathway in olive paste, which creates desirable aromatic compounds (the “green” fruity aromas). However, it must be balanced - excess oxygen would oxidise those aromas later. Forma crushers thus allow fine-tuning of oxygen ingress to strike this balance. Similarly, the thermal delta between incoming olive paste and outgoing paste from the crusher is kept minimal (around 1-2 °C difference) to avoid heating the paste during the initial grind. Once in the malaxers, paste is kept in closed conditions with jackets to control temperature effectively. On 3GL/4GL models, paste transfer from malaxers to the decanter is managed by synchronised pumps and automated valves, maintaining a continuous feed without manual intervention. The decanter in Forma systems is similar to that in Sintesi - a high-yield, 2-phase horizontal centrifuge with a special auger that requires no added water and ensures no additional heat is generated as the oil is extracted. Cleaning and maintenance are facilitated by large openings (the entire top cover of each malaxer can flip open), eliminating dead spots where paste could accumulate. The Forma line is well-suited to cooperative mills, family operations scaling up, or new olive ventures aiming for ~0.5 to 5 tons/hour capacity with modularity. A producer can start with a 2-malaxer setup and potentially expand to more malaxers as volumes grow. With Forma, every piece of the process is under control (crush, oxygen, temp, malax, extract), which is why MORI-TEM touts that it “allows extraction of a great product” when coupled with their support and the producer’s own best practices.
• Cultivar Series: The Cultivar series is built for high-capacity farm or estate production, in the range of 650 to 4000 kg/hour throughput. These are essentially small industrial plants optimised for single-estate operation with low oxidation impact. They share many design elements with Sintesi (in fact, “Sintesi” and “Cultivar” both employ vacuum malaxation), but are scaled to much larger throughputs. In Cultivar systems, the crusher is separate and includes an inverter control to adjust crushing speed/ intensity. As with Forma, there is emphasis on controlling oxygen at the crusher for flavour and keeping the paste temperature rise negligible. However, malaxation in Cultivar is done in closed vertical malaxers under a light vacuum - similar to Sintesi, but these malaxers are bigger and oriented vertically to facilitate the handling of large paste volumes. The slight vacuum environment (a mild negative pressure) during malaxation further reduces oxidation, which is especially beneficial when malaxing for longer times or with larger batches. Temperature control is applied globally across all malaxers to keep conditions uniform. Paste is pumped in and out of the malaxers automatically via valves and piston pumps, as in other series. Cultivar’s horizontal decanter is designed for maximal oil recovery with high quality, again using the 2.0 auger to avoid dilution water and prevent any thermal increase. Given the large flow rates, the Cultivar decanter must handle a heavy throughput while still achieving a clean separation; Mori-TEM’s design focuses on maintaining oil quality even at scale (e.g., by effectively removing fruit water and solids without needing a polishing separator for the oil). Cleaning these large systems is addressed through fully opening lids (like Forma) and optional automatic washing systems to reduce downtime between production runs. Cultivar installations are often custom-tailored to an estate’s needs - for example, an Australian grove with a few thousand tons of olives might choose a Cultivar 1000 (around 1   ton/hr) line to process their entire crop on-site at peak ripeness, ensuring ultimate freshness. These systems let big producers avoid transporting olives long distances to external mills (which can cause fruit damage and delays). With Cultivar, even large Australian olive farms can implement immediate, oxidation-minimised processing “at the tree,” delivering oil that competes with the best artisanal products. It represents a farm-scale adoption of the same principles of quality: controlled oxygen, gentle handling, and sanitation on a grander throughput. Notably, despite their size, Cultivar systems still pride themselves on producing a “good quality product” with the support of Mori-TEM’s expertise - essentially debunking the notion that large-scale mills must sacrifice quality for quantity.  
• TecnoTEM Series: TecnoTEM is the high-end line intended for customised continuous processes and third-party manufacturers (hence “techno”), spanning roughly 400 to 4000 kg/ hour capacities. These plants are built to be modular and flexible for special requirements – for instance, an olive mill that also wants to experiment with enzyme dosing, or a facility that processes both olives and other fruits might opt for TecnoTEM for its configurability. In practice, a TecnoTEM installation might look similar to a Forma (with horizontal malaxers) but with additional bells and whistles or integration into a larger production line. The design priorities include the same fundamentals: minimise oxygen, minimise heat, maximise extraction efficiency. The TecnoTEM malaxers are closed (though not necessarily vacuum) and temperature-controlled. Each malaxer has an automatic valve-fed inlet and an elliptical piston pump on the outlet to send paste forward, ensuring consistent flow to the decanter. Full opening lids allow thorough cleaning just as in other series. The decanter uses the two-phase system with the special auger design, yielding a clean oil without added water and with no temperature rise during separation. Essentially, TecnoTEM takes the Forma concept and opens it up to client-specific configurations - whether that’s integrating multiple crushing lines, adding intermediate storage/malaxer buffering, or hooking up to an external clarifier or filtering system as part of a continuous pipeline. It’s often chosen by contract milling operations or large enterprises that require a robust, continuous mill that can run 24/7 in peak season and handle different processing modes (continuous for large batches, but perhaps also able to do discontinuous for specialty lots). The emphasis on “third-party manufacturing” suggests these systems are also built with reliability and standardisation in mind - a custom mill can be assembled from proven MORI-TEM components to meet the exact needs of the producer. For example, an Australian regional olive press centre that processes olives for dozens of growers might use a TecnoTEM line to accommodate varying daily volumes and ensure each client’s olives are processed optimally. Despite the scale and bespoke nature, Mori-TEM underscores that even TecnoTEM equipment “allows extraction of a great product” when operated with their guidance. In other words, technical customisation does not come at the expense of oil quality - all the core design choices (hygiene, controlled mixing, rapid processing) remain oriented toward producing high-grade EVOO. 

Comparing Modern Systems to Traditional Presses and Older Mills 

It is instructive to contrast the above Oliomio technologies with the outdated systems they have superseded - namely, the classic hydraulic press and early-generation farm mills (older “monoblocchi” units). Traditional olive presses involved grinding olives (often with stone mills) into paste, spreading that paste onto fibre mats, stacking them, and then applying tons of pressure in a press to squeeze out the oil/water mixture. This method, while romantic, had numerous drawbacks: it was labour-intensive and slow, exposed the olive paste to air for prolonged times, and was hard to keep clean. The mats and press equipment could harbour yeasts or moulds and were difficult to sanitise thoroughly. It was not uncommon for olives to begin fermenting in the interim between harvest and pressing - indeed, historical accounts describe farmers bringing sacks of olives to the mill that were “often already fermenting” by the time they were pressed. The result was oil of inconsistent quality and stability. Continuous centrifuge systems like Oliomio eliminated these problems by moving to an enclosed, stainless-steel process where olives are milled almost immediately after picking, drastically cutting the chance for fermentation or oxidation. The greater hygiene and speed of continuous extraction have improved average oil quality and made defects from processing (such as fusty or musty flavours from fermentation) much rarer in modern operations. As a report on introducing Oliomio technology in Australia noted, “centrifugal extraction…replaced older, labour-intensive systems with continuous-flow designs”, offering better hygiene, efficiency, and capacity - effectively rendering the old press method obsolete in quality-oriented production. 

Early small-scale continuous mills (from the 1990s-2000s) were a huge step up from presses, but they lacked some refinements of today’s Oliomio models. For example, many older farm mills did not have automated temperature control for malaxation, nor continuous malaxer flow. The very first “Oliomio” monoblock (created by Tuscan innovator Giorgio Mori) was revolutionary for being compact and continuous, but subsequent generations have added further improvements. A comparison of features illustrates this evolution: the older Spremoliva 30 could only malax in batch mode (no simultaneous crushing while decanting) and had no heating system or temperature display on the malaxer. By contrast, an Oliomio 80 or Gold today has fully continuous malaxing with automated temperature control and readout. Earlier mills often used fixed-speed motors and one-size-fits-all settings, whereas new systems employ inverter drives and adjustable nozzles to accommodate different olive conditions (small, watery olives vs. large, fleshy ones, etc.). Another big leap is in automation: tasks like pomace removal and equipment washing, once manual, are now handled by integrated pumps and wash cycles in machines like the Gold and Profy. This not only reduces labour but also ensures more consistent cleanliness batch after batch. In terms of energy and water usage, modern two-phase decanters are also more sustainable - they eliminate the need for large volumes of dilution water required by traditional three-phase decanters (saving water and the energy to heat it) and produce a simpler waste stream (wet pomace) that can be repurposed or composted more easily than press liquor or black water from old systems.

Crucially, oil quality has improved with each technical advance. Traditional pressing often left higher sediment and water in the oil, necessitating longer settling or filtration and risking quicker oxidation. Continuous centrifugation yields cleaner oil immediately, and the lack of air contact preserves freshness. Chemical measures like peroxide value and UV stability are typically superior in oil produced by a modern continuous mill versus an old press, when starting with the same fruit. The ability to crush and extract within hours of harvest, at controlled temperatures, means free fatty acid levels stay extremely low and the positive flavour notes are maximised. Australian producers who have adopted the latest Oliomio systems consistently report better quality and consistency in their oils, even when processing smaller batches. As an example, Spring Gully Olives in Queensland upgraded to a two-phase Oliomio (150 kg/hr) and found it ideal: it allowed them to process their own crop and offer custom processing to neighbouring groves, all while producing oil that needed no further refining - “the 150 kg per hour Oliomio is an ideal capacity which allows small growers to have their own oil processed…and it leaves the oil in its natural state”. This kind of feedback underlines how modern machinery empowers even small-scale growers to achieve high extraction efficiency and premium quality that rivals the big producers.

In summary, the latest Mori-TEM Oliomio systems represent a convergence of advanced engineering and practical on-farm olive oil production. They enable professional, hygienic, and quality-focused extraction at scales from a few dozen kilograms up to several tonnes per hour. By carefully controlling each step - from fruit cleaning and crushing with minimal oxidation, to malaxation under controlled atmosphere, to efficient two-phase centrifuge separation - these machines ensure that the oil produced reflects the true potential of the olives. Australian growers using Oliomio equipment benefit not only from improved oil quality and shelf life, but also from greater independence and flexibility: they can harvest at optimal times and process immediately, rather than rushing to a distant community mill or risking fruit spoilage. The result is fresher, more flavorful extra virgin olive oil that meets the high standards of a sophisticated global market. And with the range of Oliomio models and configurations now available, producers can choose a setup tailored to their grove’s size and business model - whether it’s a one-person boutique press or a regional processing hub servicing multiple farms. The technology has truly opened a new chapter for the industry, one where tradition and innovation blend to produce the finest EVOO. Each bottle of oil pressed with these modern systems tells the story of careful harvest timing, immediate processing, and gentle extraction - a story that resonates strongly with Australia’s drive for quality and the world’s appreciation of premium extra virgin olive oil.

“Earlier in the season, the industry was anticipating an excellent harvest,” Mr Valmorbida said. “However, persistent cold weather and rainfall during May and June, particularly across south-east Australia, have taken their toll.”

Although the Australian olive harvest is not officially recorded each year, the AOOA estimates that the 2023 season will produce between 18 and 19 million litres of olive oil from roughly 110,000 to 120,000 tonnes of olives.

This compares with last year’s output of 14–15 million litres and the record-breaking 2021 crop, which yielded 20–22 million litres of oil.

Mr Valmorbida explained that these fluctuations reflect the biennial cycle of olive production. “This is what we call an ‘on’ year for olives. While we were expecting an excellent yield earlier in the year, harvest results always depend heavily on weather conditions, and this season has been quite mixed for many growers.”

“The oil yield per tonne is noticeably lower than average due to the cooler growing period,” he added, “but the quality of the oil remains excellent because the fruit had more time to ripen gradually.”

Around the world, olive oil prices have reached record highs in Spain, Italy, and Greece, driven by a severe global shortage of olive oil. Hot temperatures, minimal rainfall during key stages of the growing season, and extended drought conditions across southern Spain have drastically reduced European output. In addition, the ongoing conflict in Ukraine has disrupted the production of vegetable and seed oils, increasing global demand for olive oil as an alternative.

In Australia, growers are currently achieving $6–$7 per litre for larger commercial volumes of olive oil, with even higher prices for export batches, premium small-lot oils, and organic extra virgin olive oil.

“With this global shortage, some of the larger Australian producers are in a strong position to export olive oil to Europe and receive competitive returns,” Mr Valmorbida said.

“While that’s encouraging news for the Australian olive oil industry, globally the sector is under pressure,” he continued. “There’s currently a 35–40 percent shortfall in available products, combined with escalating packaging costs, especially for glass and tin materials.”

“These factors, along with rising labour and energy expenses, are leading to higher retail prices for consumers,” he noted.

Mr Valmorbida concluded with a reminder to consumers: “It’s important to remember there’s no product quite like olive oil—its distinctive flavour, health benefits, and culinary versatility make it irreplaceable.”

#oliveharvest2024 #harvest2024

About the Australian Olive Oil Association

The Australian Olive Oil Association (AOOA) is a not-for-profit, independent organisation dedicated to promoting the quality, integrity, and fair trade of olive oil in Australia. Membership is open to olive oil producers, distributors, industry stakeholders, and related organisations.

Since 1993, AOOA has been a signatory to the International Olive Council (IOC) global quality control program. Each year, the Association coordinates independent laboratory testing of leading olive oil brands to ensure compliance with IOC standards.

In addition, the AOOA Certified Quality Seal Program upholds even stricter quality criteria, allowing AOOA-member products to distinguish themselves in both domestic and international markets.

For more information: 

Jan Jacklin, General Manager, Australian Olive Oil Association gm@aooa.com.au www.aooa.com.au

Photo credit:  Julia, olive grove – Kyneton Olives” by avlxyz is licensed under CC BY-SA 2.0. To view a copy of this license, visit: https://creativecommons.org/licenses/by-sa/2.0/?ref=openverse

Introduction

The global olive oil industry in 2023 has entered uncharted territory, experiencing an extraordinary surge in olive oil prices driven by a combination of climatic and economic forces. At the centre of this crisis lies Spain’s devastating drought, which has crippled the world’s largest olive oil producer. This severe shortage has led to a dramatic contraction in olive oil supply, triggering price escalation and a corresponding decline in consumer demand. The ripple effects are being felt worldwide, reshaping the balance between producers and consumers alike. Meanwhile, Australian olive oil producers find themselves in a rare position of advantage, benefitting from unprecedented market highs. This article explores the causes, consequences, historical trends, and economic signals surrounding this remarkable global olive oil price spike.

The Spanish Drought and Its Impact on Supply

The ongoing drought across Spain stands as the principal factor behind the current olive oil price surge. As one of the largest olive oil-producing nations globally, Spain’s drastically reduced harvest - caused by months of extreme heat and minimal rainfall - has sharply curtailed olive oil availability in both European and international markets. This has intensified supply shortages, compelling consumers to pay more for what has long been a staple Mediterranean product. The interplay of limited supply and escalating demand has magnified price volatility, reinforcing the classic supply-and-demand imbalance now driving global markets.

Incredible to see the olive groves of Jaen, Spain. This one province produces around a fifth of the *entire* global supply of olive oil

But a combination of drought & extreme heat has left many trees badly weakened... This years harvest looks set to be the worst in living memory pic.twitter.com/QYs41eXCwC

— Secunder Kermani (@SecKermani) August 31, 2023

Decline in Consumer Demand

As prices have risen steeply, the shortage of olive oil has led to a noticeable decline in consumption, particularly in Spain, where demand has reportedly dropped by around 35%. Consumers are now scaling back their purchases, finding olive oil increasingly unaffordable compared to other cooking oils. The once-steady household consumption patterns are shifting as people seek alternatives or modify their cooking habits. This contraction in domestic demand not only highlights the growing accessibility gap for consumers but also underscores the broader economic strain caused by high inflation and food price increases.

Australian Olive Oil Producers Reap the Rewards

Amid the turmoil, Australian olive oil producers are experiencing a windfall. Thanks to limited global supply, Australian growers are commanding record prices exceeding AUD $8 per litre, marking the highest levels ever recorded in the nation’s olive oil industry. This lucrative period presents a rare opportunity for Australian exporters, with demand from Europe - including Spain itself - now turning toward Australian supplies. For producers Down Under, this unique reversal of roles underscores how regional climate resilience and diversified production can translate into significant financial gains when global shortages arise.

Historical Context: How the Market Reached 2023

The olive oil market’s volatility is not a new phenomenon. Previous spikes occurred in 1996, 2006, and 2015, each triggered by weather-related supply constraints. Yet, the 2023 price explosion stands out as the most dramatic in recorded history -over 40% higher than any previous price peak, and roughly double the magnitude of earlier surges. This extreme escalation reflects not just climatic hardship but a clear pricing bubble forming within the market, echoing the cyclical nature of commodity pricing.

Cyclical Trends and Economic Correlations

The olive oil sector has long followed cyclical pricing patterns, typically alternating between low and high price phases roughly every decade. The current surge aligns almost perfectly with the predicted start of another 10-year cycle, occurring just three years into its anticipated timeline. Furthermore, a notable correlation has been identified between the Australian Food Inflation Index and the Global Olive Oil Price Index as reported by the International Monetary Fund (IMF). This connection illustrates the deep interdependence between food commodity pricing and global economic conditions.

While the IMF’s benchmark prices are denominated in USD, for the purposes of this analysis they have been converted to AUD to track the trend relative to Australian markets. These benchmark indicators -based on the world’s largest olive oil exporters -serve as a reliable gauge of overall market direction, confirming how global shortages and inflationary pressures move in tandem.

Technical Indicators: Signals of an Overbought Market

From a technical analysis perspective, the Relative Strength Indicator (RSI) is often used to measure price momentum and potential overextension in markets. On recent olive oil price charts, the RSI (represented in purple) indicates that prices have once again entered overbought territory - a level seen during previous speculative phases. Historically, such readings have preceded market corrections or reversals, suggesting that the current surge may not be sustainable in the long term.

Analysts caution that as the European olive harvest begins in September and October 2023, an influx of new oil supplies could help ease prices, though the timing and extent of this correction remain uncertain. Until then, speculative trading and limited inventory continue to support inflated market values.

Conclusion

The record-breaking olive oil prices of 2023, primarily triggered by Spain’s drought-induced production collapse, mark a turning point for the global olive oil economy. With consumer demand declining under the pressure of soaring prices and Australian producers thriving amid the scarcity, the industry is experiencing a dramatic rebalancing. Historical precedents, cyclical trends, and market indicators all point toward a complex, transitional period defined by volatility and uncertainty.

As the world’s producers, traders, and consumers adapt to these new market dynamics, one truth remains clear: olive oil - celebrated for its taste, health benefits, and cultural significance - continues to be at the mercy of both climate change and economic cycles. Stakeholders across the value chain must remain alert, flexible, and forward-thinking as the olive oil market navigates this extraordinary phase of transformation.

Other Sources

• Olive Oil Prices at Origin   
• POOLred, Spain