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The GÜNAL MAKINA Blanching Machine is a critical component in professional olive processing, designed to treat olives before they are washed and transferred to fermentation tanks. Engineered for versatility, this machine is highly effective for both green and black olive varieties, ensuring high-quality results across your entire harvest.
Blanching serves as a vital preparation step that significantly improves downstream operations. By thermally treating the fruit, this machine helps to separate the olive pit from the flesh, making the pitting process considerably easier and cleaner. This results in better fruit integrity and higher yield for pitted olive products.
Fermentation & Preservation: Beyond mechanical benefits, blanching preserves the fruit by neutralising yeasts and vegetative bacteria. Furthermore, it accelerates the diffusion of substrates in brine, effectively shortening fermentation times and increasing facility throughput.
| Feature | Details |
|---|---|
| Manufacturer | GÜNAL MAKINA |
| Application | Green & Black Olives |
| Primary Function | Pre-fermentation thermal treatment / Blanching |
| Integration | Available as a standalone or part of a full production line |
| Material | Food-grade Stainless Steel construction |
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 | |
|---|---|---|---|---|---|
| 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
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