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The GM Series Can Filler Conveyor Belt is a versatile, high-efficiency volumetric filling solution designed for a wide range of horticultural products. Capable of handling packages from 2kg up to 20kg capacity, this system is ideal for filling olives, cucumbers, peppers, and various other preserved goods into cans or large-scale packaging.
The product is fed into the hopper and carried through the conveyor system. As the product is spread across the elevator surface, it ensures a more precise filling process, enhancing overall product quality and consistency. For facilities requiring rigorous quality standards, an optional final sorting control can be installed on the transfer belt to allow for a final inspection during the passage.
Integrated Brine & Oil Options: Depending on your packaging requirements, an integrated weighing system can be installed. This allows for the addition of specialised valves to dispense oil and brine directly into the cans while they are positioned on the scale platform.
| Specification | Details |
|---|---|
| Material Construction | AISI 304 Stainless Steel |
| Filling Capacity | 2 kg to 20 kg Cans |
| Dimensions (W x H x L) | 850 mm x 1650 mm x 3350 mm |
| Main Motor Power | 0.55 Kw Reductor Motor |
| Vibration Motor | 0.085 Kw |
| Operation Mode | Manual / Semi-Automatic |
Australian Olive Oil & Table Olive Processors
Categorized by state NSW & ACT QLD SA TAS VIC WA
If you would like to list your processing machine, or change your details (that are already listed), please send your details in writing to sales@theolivecentre .com.au _________________________________________________ NSW & ACT Olive Processors & Table Olive Producers
No local processor? Do you need to process your own olives? See our range of Oliomio Olive Oil Machines or BarigelliOlive Oil Machines_________________________________________________ QUEENSLAND Processors
Can't find a local processor that is certified organic? See more about Oliomio Olive Oil Machines & Barigelli Olive Oil Machines _________________________________________________ SA Processors for Olive Oil Extraction and Table Olives
Processor too far away? See more about Oliomio Olive Oil Machines & BarigelliOlive Oil Machines
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| Contractor | Name | Description | Phone | Address | |
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| Attilio & Vera Minnucci | Traditional Olive Oil Press machine | 03 6223 5002 | Hobart | ||
| The Olive People | Bill & Paula Lawson | OLIOMIO continuous olive oil machine | 03 6257 7571 | 03 6344 3474 | Little Swanport |
| Ashbolt Farm | Anne & Bob | Olive Oil Processing | info@ashbolt.com.au | (03) 6261 2203 | New Norfolk TAS |
| Black Jack Olives | Leigh Bilton | leighbilton@bigpond.com | Eastern Shore TAS | ||
| Bruny Island Olives | Owen | carington2@bigpond.com | (03) 6225 1648 | Sandy Bay TAS | |
| Cradle Coast Olives | info@cradlecoastolives.com.au | (03) 6425 3449 | Ulverstone TAS | ||
| Cragmor Pty Ltd | Dawn Bishop | dawn.bishop@dhhs.tas.gov.au | (03) 6492 1098 | Wilmot TAS | |
| Flinders Island Olives | Jude Cazaly | jcazaly@bigpond.com |
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Flinders Island TAS | |
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| Lentara Olives | henning@vision.net.au | (03) 6394 3747 |
 **Issue 3 - Sept 2011 Did you know that 70% of consumers demand pitted olives? Are you meeting your consumer needs? Have you asked your customers what style of olive they prefer? Is it time to ask this question to your consumers in order to prepare for this coming season? How can you do this on a meagher budget? What processing capacity will I require this season?The Table Olive industry is still in it’s infancy and many growers are still working out what equipment is required in order to have efficiency and hygiene in the process.    So what styles of olives are able to be produced:
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Here is a summary of methods for processing table olives:
| METHOD | PROCESSING METHODS | VARIETIES |
| Treated Green Olives in Brine | Olives are treated in alkaline lye and then packed into brine where they undergo a complete (Sevillian or Spanish-style) - or partial lactic fermentation. ?In the latter, they may be subsequently preserved at a specified pH by sterilisation, pasteurisation, refrigeration, by the addition of preservatives or by inert gas (without brine) |
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| Untreated Green Olives in Brine | Greek or Sicilian - Olives are placed directly in 8-10% brine and are preserved by natural fermentation |
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| Turning Colour Olives Treated in Brine | Olives are treated in alkaline lye then preserved either by natural fermentation in brine, by heat treatment or by a combination of the two |
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| Untreated Turning Colour Olives in Brine |
? Olives are placed directly in 8-10% brine and are preserved by natural fermentation
? Ligurian |
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| Treated Black Olives in Brine | Olives are treated in alkaline lye then preserved by natural fermentation through one or a combination of the following: in brine, by sterilisation or pasteurisation or by an addition of preservative. |
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| Treated Black Olives in Dry Salt | Firm practically ripe olives are given a slight alkaline treatment, then preserved in alternating layers of olives and dry salt. |
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| Untreated Black Olives in Brine |
? Olives are placed directly in brine and are preserved by natural fermentation in brine alone, by sterilisation or pasteurisation, or by the addition of a preservative.
? ?Kalamata? Style - wine vinegar and olive oil added |
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| Untreated Black Olives in Dry Salt | Fully ripe olives that have shrivelled on the tree are treated directly in brine |
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| Untreated Pierced Black Olives in Dry Salt | Fully ripe olives are pierced then preserved in alternating layers of dry salt or with a sprinkling of salt over them |
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| Dehydrated Black Olives | Ripe olives are blanched at 95? for 1-2 minutes & softened, partially dehydrated in salt than dried using gentle heat - sun or oven (50?) |
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| Olives Darkened by Oxidation | Californian Style - Black ripe Turning Colour olives are debittered with alkali lye, darkened by oxidation, then packed in brine and preserved by heat sterilisation. |
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| Bruised Olives | Fresh olives or ones previously treated in brine (generally green-ripe) are deliberately bruised by hitting with a blunt object. Flavours and vinegar may be added. |
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| Split Olives | These are green, Turning Colour black olives, split lengthwise by cutting into the skin and part of the flesh and then placed in brine with or without vinegar. Olive oil and aromatic substances may be added. |
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| Heat Cured | Ripe olives are oven dried at 50? or air-dried until the bitterness is acceptable. The dried olives can be consumed without further treatment or in packed alternating layers of salt. |
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| Black Olives in Olive Oil | Heat cured or salt dried olives are packed with extra virgin olive oil |
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| Water cured |
? Italian Gaetano method
? Traditional Ligurian - Benedictine style - Olives are washed and rinsed regularly for up to six weeks, then preserved in brine |
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More information about Table Olive Machinery
Source:? Olives Australia
If you are looking to produce Table Olives you may want to practice the art of Slitting, Scratching or Cracking Olives!
Under natural fermentation, olives are subjected to brine solution. ?Some varieties of olives can take longer to endure the process of de-bittering and can be well in excess of 12 months. ?Talk about a labour of love!
The idea behind Slitting, Scratching and Cracking is to essentially allow easier entry for the brine solution to penetrate the olive, thus speeding up the time to cure your olives.
What is the difference between Olive Slitting, Scratching and Cracking?
Olive Slitting and Scratching means the same whereby with the machine or manual intervention an incision is made to the fruit either as a single cut or multiple incisions to the fruit. ?The Olives are usually placed into brine for partial or complete natural fermentation. ?Other additives like lemon, herbs, spices, vinegar or oil are added to extend the aroma and taste as these flavours also penetrate the flesh.
Olive Cracking:? Olives undergo a process where the olive is hit with enough force that the olive cracks without the pit ejecting from the fruit (keeping the pit intact). ?Traditionally a beer bottle is used to crack/bruise olives.
Slitting / scratching machines come in many forms... here is an outline of the technology: ?See link
https://youtu.be/GOCjA0bqBGo
See more about machines for Table Olive Processing
See more about machine for Slitting/Scratching olives
Olives WA is excited to announce the re-introduction of seven table olives classes into the?2017?Perth Royal Olives Show. Olive producers Australia-wide are invited to submit their table olives?and olive oil during the months of June and July into the 2017 Perth Royal Olives Show.
Competition Administrator and olive lover Karen Sanders said: ?This year has been a bumper season?for olives and olive oil and the Show is a great opportunity for olive growers to showcase the?outstanding quality and freshness of Australian grown and produced olives and olive oil.?
The table olive judging panel, led by one of Australia?s leading table olive specialists?Professor?Stan?Kailis, will assess entries in seven different classes based on methods of processing?and product type. In each class, judges will evaluate the attributes of the olives, including flavour?(bitterness, saltiness and acidity) as well as the aroma, appearance and texture.
?Our Australian olive growers have been producing excellent table olives and I?m looking forward to?tasting a variety of them for this year?s show,? said Professor Kailis. Entries for table olives open on?Friday 9 June and close Friday 30 June 2017.
The Perth Royal Olives Show Olive Oil judging will again run under the expert guidance of?Chief?Judge Isabelle Okis. ?After a tough year for West Australian olive growers last year, the 2017?harvest is looking exceptional! We are expecting high numbers of olive oil entries this year, and we?are hoping to taste some wonderful oils.? Olive oil entries open on 10 July and close on 4 August?2017.
Award winners for both table olives and extra virgin olive oils will be announced at a promotional?event in September 2017.
Entry packs are being released on the Olives WA and Perth Royal Show websites, containing details?on how and when table olive and olive oil entries can be submitted: www.oliveswa.com.au and?www.perthroyalshow.com.au/competitions/competition-entries/olives/
Alternatively, packs can be requested by contacting Olives WA on 9337 2810 or email:?admin@oliveswa.com.au.
For further media information contact:
Karen Sanders, Competition Administrator. T: 9337 2810 E: admin@oliveswa.com.au
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