My Shopping Cart
The ability of Viscozyme® L to liberate bound materials and degrade non starch polysaccharides can be used to improve starch availability in fermentation and generally reduce viscosity and hence improve yields. The extraction of material from plant tissues and the processing of fruit and vegetable material (e.g. roots, plants, seeds, recovery of various press processing residues, aso.) can be improved by pretreating the plant material with Viscozyme® L either before conventional processing or as part of an enzyme-based extraction process.
The ability of Viscozyme® L to function at low temperature will reduce the energy needed for extraction and the thermal degradation of the required material. In addition, the absence of significant levels of amylase and lipase activity in Viscozyme® L means that the major components of plant material will not be affected during the extraction process.
Viscozyme® L is a multi-enzyme complex with a strong pectolytic activity and a wide range of carbohydrases, including arabanase, cellulase, beta- glucanase, hemicellulase, and xylanase.
The enzyme also has activity against the branched pectin-like substances found in fruits and vegetables. Viscozyme® L is produced from a selected strain of Aspergillus aculeatus.
Benefits
The main benefits of using Viscozyme® L in vegetable and fruit processing are:
Improved extraction of valuable and healthy components: Enzymes are used in the breakdown of cell walls to facilitate and increase the extraction of valuable and healthy components from organic plant components, such as color, anthocyanins, tannins, antioxidants, lycopene, or carotene, under mild processing conditions.
Improved extraction of valuable and healthy components: Enzymes are used in the breakdown of cell walls to facilitate and increase the extraction of valuable and healthy components from organic plant components, such as color, anthocyanins, tannins, antioxidants, lycopene, or carotene, under mild processing conditions.
Improved processing performance: The absence of significant levels of amylase and lipase in Viscozyme® L means that the healthy components of organic plant material will not be affected during the extraction process
Cost savings: The ability of Viscozyme® L to function at low temperature will reduce the energy needed in the extraction process
Less pomace: The superior extraction performance with Viscozyme® L leads to a reduced amount of pomace from fruit and vegetable mashes, for example olive cake.
Disposing of pomace is often costly and problematic. The reduction in pomace is therefore a substantial benefit
More Information:
| File | Title | File Description | Type | Section |
|---|---|---|---|---|
| Kosher_Grain_and_Oil_2025.pdf | Kosher Certificate - Novozymes | Specifications | Document | |
| Halal_Grain__Oils_2025.pdf | HALAL certificate Grains and Oils - Novozymes | Specifications | Document | |
| Viscozyme_L_-_FSSC_22000.pdf | Novozyme Food Safety Certification | Specifications | Document | |
| Pectinex_Ultra_Olio_-_ISO_9001.pdf | Novozymes ISO 9001 | Specifications | Document | |
| Pectinex_Ultra_Olio_-_ISO_14001.pdf | Novozymes ISO 14001 | Specifications | Document | |
| Viscozyme_L-GMO_Status_short.pdf | GM Statement Viscozyme | Specifications | Document | |
| Viscozyme_L_-_SDS_-_GB_-_AU.pdf | Viscozyme SDS | Brochures | Document | |
| Viscozyme_L_-_GBE_-_PDS.pdf | Viscozyme PDS | Brochures | Document | |
| Enzymes_Olive_Oil_Technical_Presentation.pdf | Enzymes Olive Oil Technical Presentation | Brochures | Document | |
| Olive_Oil_Extraction_Application_Sheet.pdf | Enzymes Olive Oil Extraction Application Sheet | Brochures | Document | |
| Viscozyme_L_-_Non-animal_vegan_TSE-BSE.pdf | Viscozyme - Vegan Statement | Brochures | Document | |
| Kosher_Food__Beverage_2025.pdf | Kosher Food & Beverage 2025 Novozyme | Specifications | Document | |
| Halal_Food__Beverages_2025.pdf | Halal Certificate Food and Beverage 2025 | Specifications | Document | |
| RIRDC-11-091-Evaluation-of-Processing-Aids-Canamasas-REPORT_FINAL.pdf | Evaluation of Processing Aids for Olive Oil Extraction and Quality Improvement - RIRDC | This RIRDC report by Pablo Canamasas and Leandro Ravetti examines the use of traditional and new processing aids - such as talc, enzymes, salt, and calcium carbonate - to enhance olive oil extraction efficiency and maintain oil quality. The study provides | 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.
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.
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):
Olive oil extraction relies on breaking down the olive fruit’s cell walls (rich in pectin, cellulose, and hemicellulose) to release oil droplets. Enzyme processing aids have emerged as powerful tools to enhance this breakdown, improving oil yield and quality without resorting to higher temperatures or longer malaxation times. But are you using the best enzyme products available? Here we examine the performance of Novozymes (Novonesis) enzymes – in particular Pectinex® Ultra Olio and Viscozyme® – against other enzyme formulations (here referred to generically as Enzyme A, Enzyme B, etc.). We draw on published research and trial data from Australia and around the world, focusing on the key metrics of oil yield, oil clarity, processing time/efficiency, and phenolic content of the resulting extra virgin olive oil.
During malaxation, endogenous olive enzymes slowly soften the fruit’s structure as it ripens, converting insoluble proto-pectin into soluble pectin. Adding specialized pectinolytic enzyme cocktails can dramatically speed up this process. These enzymes (primarily pectinases with cellulase and hemicellulase side-activities) break down the polysaccharide matrix that traps oil droplets in the olive paste. The result is a more liquid paste and improved oil release. Studies show that enzymetreated olive paste has lower viscosity and better phase separation, which can increase decanter throughput (pumping rates) by ~5% and yield smoother operation of machinery. In practice, many processors report that enzyme use allows them to shorten malaxation time or maintain throughput at lower malaxation temperature, without sacrificing yield. By accelerating cell rupture, a minimum malaxation time of ~10 minutes may start releasing oil, with full enzyme effect achieved by 30–60 minutes of malaxation – comparable to standard processing times, but now with greater oil output. Crucially, this intensified breakdown is achieved mechanically (via enzymes) without heat or chemicals, preserving “cold extraction” status and complying with processing aid regulations (in regions where such aids are permitted).
Oil yield improvement is the headline benefit of enzyme use. A broad range of trials have documented yield increases, though results vary with olive cultivar and maturity. In general, Novozymes’ tailored enzyme products have shown superior performance in extracting oil compared to generic enzyme treatments.
Beyond yield, enzymes offer advantages in oil clarity and overall process efficiency. When pectins and other colloids are broken down, the olive paste releases not just more oil but cleaner oil that separates more readily from water and solids.
In summary, Novozymes’ Pectinex Ultra Olio and Viscozyme enzymes deliver faster processing with better clarity compared to baseline and to many competitors. Enzyme-treated oil often meets or exceeds clarity standards without additional fining agents, and it maintains its quality through storage (no haze development) since troublesome mucilaginous compounds are largely removed during extraction.
A key concern for producers is whether increasing yield with enzymes might diminish the phenolic content or other quality parameters of the oil. The consensus of scientific studies is that properly applied cell-wall degrading enzymes increase or preserve the phenolics in olive oil, while maintaining standard quality indices (free fatty acidity, peroxide value, UV absorption, etc. remain in the Extra Virgin range.
In summary, Novozymes Pectinex Ultra Olio and Viscozyme have demonstrated a remarkable ability to boost phenolic content while increasing yield. Competing enzyme aids (Enzyme A, Enzyme B, etc.) also tend to maintain oil quality, but the magnitude of phenolic increase can differ. For example, some generic enzymes show only minor phenol improvements or even no significant change, whereas the Novozymes formulations, by virtue of more complete cell wall degradation, consistently elevate the antioxidant load in the oil. This translates into a healthier, more stable extra virgin olive oil – a clear win-win for producers focused on quality.
Taking all performance metrics into account – oil yield, process efficiency, clarity, and phenolic content – the data strongly indicate that using Novozymes’ tailored enzyme solutions (Pectinex Ultra Olio and Viscozyme) gives superior outcomes in olive oil extraction. These enzymes have repeatedly delivered higher oil yield gains than other products, in some cases extracting virtually all available oil from the fruit. They achieve this without requiring harsher processing; on the contrary, they often allow gentler conditions or shorter processing time while still improving yield. The resulting oils are at least as high in quality, if not better: enzyme-assisted oils are clearer, richer in polyphenols, and show no increase in free acidity or oxidation.
By contrast, the competing enzyme products (Enzyme A, Enzyme B, etc.) have shown only partial effectiveness in trials – yielding some improvements, but not matching the consistent, across-the-board performance of Pectinex Ultra Olio and Viscozyme. In head-to-head comparisons, Novozymes enzymes either outperformed or matched the best of the rest. Importantly, Novozymes has formulated its products specifically for olive processing (for example, Pectinex Ultra Olio was developed and tested across different olive varieties and maturity stages ), whereas some competitor enzymes are repurposed from general fruit juice applications and may not be as robust under varying olive conditions.
For olive growers and mill operators, the implication is clear: using the best enzymes can substantially increase your oil yield and quality, improving profitability and product excellence. The incremental oil yield (often 5–10% or more) from Novozymes enzymes means higher returns per ton of olives, often with a quick payback on the enzyme cost. Meanwhile, the improvements in clarity and phenolics enhance the market value and shelf life of the oil. With proven results in both Australian trials and international research, Novozymes’ Pectinex Ultra Olio and Viscozyme stand out as top-tier choices. In an industry where every percent of yield and every quality point counts, these enzyme tools can give producers a competitive edge, squeezing more out of every olive in the most natural, efficient way.
Bottom Line: Not all enzyme aids are created equal. Novozymes’ tailored olive oil enzymes have demonstrated superior performance – yielding more oil, faster, and with higher polyphenols – making them the best-in-class option for modern olive oil extraction based on the current data.
For Your Information Only: (The following identifies the real enzyme products corresponding to the generic labels used above, based on the referenced research.)
Enzyme A – Refers to a generic pectolytic enzyme preparation used in olive oil trials. For example, “Olivex”® is one such enzyme (a cocktail of pectinase, cellulase, and hemicellulases from Aspergillus spp.) that was tested in the 1990s studies. Olivex and similar products (e.g., AEB Group’s Endozym Olea) represent competitor pectinase-based aids that improve yield, but to a lesser extent than Pectinex Ultra Olio.
Enzyme B – Refers to a multi-activity enzyme or non-Novozymes enzyme complex. In context, this maps to enzymes focusing on side-chain polysaccharides or alternate sources. For instance, a Bacillus licheniformis enzyme solution (rich in cellulase and other activities) was tested by Mortabit et al. (2014) on Moroccan olives and can be considered analogous to “Enzyme B”. It slightly outperformed single commercial pectinase or cellulase products in that study. Another example in industry would be Specialty Enzymes’ SEBMax Olive – a broad-spectrum enzyme – which would fall into this category of competitor multi-enzyme aids.
Enzyme C – In some passages, we allude to a standard “generic pectinase” as used in various studies. This could be, for example, Novozymes’ own older product Pectinex Ultra SP-L (often used as a benchmark enzyme in trials) or other companies’ pectinase used as a control. Essentially, Enzyme C stands for the first-generation enzyme solutions that paved the way – effective to a point (yield boosts of a few percent), but not as optimized as Pectinex Ultra Olio.
