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Professional herb chopping mill designed to process herbs, medicinal plants, seeds and dried fruit into consistent cuts or powders.
This herb chopping mill manufactured by Albrigi Luigi srl is designed for efficient processing of herbs, roots, dried fruit and seeds. The machine is equipped with rotating cutting blades powered by a directly coupled motor and includes interchangeable sieves to produce different particle sizes ranging from herbal tea cuts to fine powders.
A conical loading conveyor allows easy feeding of raw materials into the cutting chamber where they are processed quickly and efficiently. The machine includes a safety microswitch that automatically cuts off the power supply if the appliance is opened during operation.
All parts that come into contact with the product are manufactured from food-grade AISI 304 stainless steel, ensuring hygienic processing suitable for herbs, medicinal plants and food ingredients.
| Specification | Details |
|---|---|
| Manufacturer | Albrigi Luigi srl |
| Machine Type | Herb chopping mill / herb grinder |
| Power Supply | 220V – 50 Hz |
| Motor Power | 1.1 kW |
| Construction Material | AISI 304 Stainless Steel (product contact parts) |
| Dimensions | 840 mm × 740 mm × 1090 mm |
| Included Sieves | 1.5 mm, 3 mm, 5 mm, 8 mm, 12 mm |
| Accessories | Wooden loading pestle |
| Condition | Used – very little used |
The Olive Centre is proud to provide backup for every Olive oil processing machine sold in Australia.
We employ technicians from Australia and overseas for experenced and professional service onsite at your property.
We specialise in the Oliomio and Barigelli brands, if your oil production machine is of a different brand we may still be able to help, please contact us to find out details.
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To minimise costs, The Olive centre aims where possible to consolidate technical visits, where applicable travel expenses can be shared between participating customers. Our technicians are always busy during harvest season so we recommend booking early.
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OLIVE OIL PROCESSING
For businesses and serious growers considering olive oil extraction, the idea of owning a machine for under $10,000 may seem like an attractive entry point. However, achieving high-quality olive oil requires advanced extraction technology that meets food-grade standards. The extraction process is highly technical, demanding specialised equipment to maintain oil integrity and efficiency. This guide will help you understand the essential components of olive oil processing, the investment required, and the best options for entering the market.
Many low-cost machines marketed for oil extraction—often priced around $2,000—are screw presses designed for seed and nut oils. These do not meet the requirements for proper olive oil extraction. Producing premium extra virgin olive oil requires specialised machinery that includes:
Without these advanced components, it is impossible to produce high-quality olive oil that meets commercial standards.
Each of these stages demands industrial-grade technology, making low-cost extraction machines impractical for producing high-quality olive oil.
For those serious about maintaining full control over their production, the Frantoino Olive Oil Press is an excellent entry-level option. With a processing capacity of up to 50kg per hour, it delivers professional-quality results in a compact and efficient design. Owning your own machine ensures complete flexibility and control over your olive oil production.
f you’re looking for a cost-effective alternative, buying a used machine can provide savings while still allowing you to own your equipment. Though used machines can be harder to source, platforms such as Olive Machinery list available second-hand units.
For those not ready to invest in machinery, a local processing facility provides access to high-grade extraction equipment without the capital investment. To find a processor near you, use The Olive Centre’s Processor Map.
Producing high-quality olive oil requires investment in the right equipment and processes. Whether you choose to own a professional machine like the Frantoino, explore second-hand options, or utilise a local processing service, there are solutions to suit different business needs. For those prioritising full control and flexibility, investing in specialized extraction equipment is the best path forward. However, used equipment and local processors provide accessible alternatives for those looking to test the market before committing to a larger investment.
Passion and Experience in olive oil and wine systems for high quality processing
Processing machine from 500kgs through to 10Tper hour
CLEMENTE … the difference in technological advancement
Enzymes and Talc for Olive Oil Production to help recover higher yields in early season fruit, high moisture conditions and more
Equipment for testing acidity and other equipment for analysis including NIR Analysers.
Vary the level of the oil with a variable capacity tank. Available in Flat Bottom or Conical Bottom in a wide range of sizes
Stainless Steel Tanks from Italy. Starting at 1,000L and can be custom made to your requirements.
Fruit Transfer machinery in Olive Oil Production process. Hoppers, Belt Elevators & Screw Elevators, Washing & Leaf Removal
Precision-engineered machines for crushing and malaxing olives, ensuring smooth processing and superior oil extraction quality.
High-performance units that separate oil, water, and solids with precision for clean, high-quality olive oil extraction.
OLIVE OIL PROCESSING SOLUTIONS
If you are looking for small-scale olive oil processing machines, olive oil processing machine prices, compact olive oil processing equipment for boutique groves, olive oil extraction machines for home use, olive oil press machines in Australia, the best home olive oil presses, and affordable olive oil processing machines for sale - many of which are available through The Olive Centre’s renowned range of processing, milling and extraction solutions.
Thinking about pressing your own olive oil for under $10,000 may seem tempting, especially for hobby growers. But when it comes to creating top-tier olive oil, a simple, budget-friendly machine won’t meet the needs. Producing quality oil requires carefully managed steps and solid equipment. Here's a clear look at how the process works and how beginners can get started without compromising quality.
Some machines, often sold for a few thousand dollars, claim to produce olive oil. But most of these are screw presses, which are more suited for seeds or nuts - not olives. For real olive oil extraction, you’ll need machinery built specifically to crush, knead, and separate the oil from the paste using centrifugal force. This setup ensures a high yield and preserves the oil’s natural flavour and antioxidants.
Getting into the actual steps means dealing with tough-skinned olives that need force to break down. From the initial crush to the slow and steady malaxing process, each part of extraction must be carefully controlled. Especially during malaxation, the paste needs to be stirred slowly and kept at the right temperature to let natural enzymes do their job and without this process the cell wall structure of the olive is not broken down to release the oil. This lets the oil separate cleanly during the separation phase of extraction. Machines under $10,000 typically lack the components and processes required to extract olive oil.
Olive oil extraction calls for power, control, and precision. Here's what’s involved:
If you're ready to begin, there are three practical routes depending on your budget and goals:
1. Buy Your Own Press - Frantoino Olive Oil Machine If you want full control and plan to press olives regularly, the Frantoino is a strong entry-level choice. It processes up to 50 kg per hour and gives you hands-on management of every step. You get compact, professional-grade results at home, making this machine perfect for small-scale producers who want flexibility and independence.
2. Consider Pre-Owned Equipment - Not everyone wants to invest in a brand-new setup right away. Buying a used press can cut costs without cutting quality - if you find the right machine. While second-hand units aren't always easy to locate, Olive Machinery has a section for used presses that may suit your needs. This option offers ownership without the higher initial spend.
3. Use a Nearby Processing Service - If you don’t want to buy a machine yet, look into local services that let you use commercial-grade equipment without owning it. This gives you access to professional tools without long-term costs. The Olive Centre’s processor map helps you find a service near you. This option is ideal for first-timers or those with smaller harvests.
Getting into olive oil production takes careful thought, but there are solid options for newcomers. Whether you want full control, a used machine that is cheaper on the budget, or access to a local press (see map-link below), there’s a solution that can work for your setup.
If control and consistency matter most, owning a machine like the Frantoino puts you in charge. If budget matters more, used equipment or shared services let you start small and grow. The key is to understand what each step requires and match that to the method that fits your goals.
Resources
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.
Some important research that you should know about which was funded by RIRDC....
RESEARCH This RIRDC report analyses the impact of the use of traditional and new processing aids on olive oil extraction and oil quality.
The information generated by this project aims to provide new tools for improving olive oil processing that can increase both the extraction efficiency and profitability for olive producers in the Australian industry.
The report is targeted at the relatively new and actively growing group of olive oil processors in Australia. An understanding of the use of processing aids?by oil producers will help them increase their profitability without affecting the quality of their product. Press this link ---> Download PDF (706.1 KB)
[caption id="attachment_1979" align="alignright" width="200"]
Exhausted olive pulp (orujo) from busy olive oil mill factory being conveyed into huge metal silo container for later composting.[/caption]
The most common use for olive cake is in heating. Because of the small amounts of olive oil still in the cake, when dried, it burns very well in fireplaces and heating furnaces. It is very common in the traditional press type oil factories to see people shovelling dry cake into furnaces to warm water for the oil extraction process. In addition to this, it keeps the room warm while they work through autumn into winter.
The olive cake is generally pressed into briquettes for commercial sale for fireplaces or is left in its 'mat-like' state for furnace heating inside the factory.
This article cannot go into all details on the various types of olive cake and feed preparation methods, however, it does give evidence that research has been and is being done into the cake's possible uses.
The olive cake is relatively high in moisture, about 24%, and oil, about 9%. (The amount of oil left in the cake will depend on the efficiency of the milling equipment and the skill of the operator.) These two components cause rapid spoilage of the olive cake material when it is exposed to the air.
Early Italian data states that the main problem with the olive cake that has been obtained by centrifugation is the rapid spoilage time, perhaps as short as 4 or 5 days. The same research concludes by saying "Olive cake as such is not very palatable and it is not widely consumed."
A recent Australian analysis of olive cake comes to much the same conclusion. ?The composition of the cake was as follows:
"Both the energy and protein content of this material are extremely low, and it would have little if any value as a feed for any class of livestock".
As a comparison, mixed pasture hay has an average crude protein, and has a %of dry matter of 11% and a Metabolisable energy of 8MJ/kg dry matter. A 40 kg dry sheep on a maintenance ration would require 8% crude protein and 6.5MJ/day of Metabolisable energy.
A study of olive cake is a stock feed in Tunisia concluded that "olive cake, when mixed with molasses in a ration feed mix, is palatable to livestock but distributed by itself it is not palatable, causes weight loss and is poorly digested". ?The higher the percentage of olive cake in the feed ration, the greater the weight loss occurred by the livestock.
Because of the seasonal timing of production, availability of olive cake is limited to certain periods of the year. People wanting to use it as a feed supplement or base would need to take its availability and storage capacity into account.
It would appear that from the available research, olive cake in its raw by-product form is currently of limited value as a feed source for livestock.
Some conclusions from the FAO book "Olive By-Products for Animal Feed" (1985) follow:
"As for the use as animal feed, detailed recommendations which could apply to all countries cannot be made. However, it is possible to recommend the general use of olive by-products (leaves and olive cake in all forms) bearing in mind that these by-products should be considered as crude lignocellulose feed comparable to cereal straw or a poor quality hay."
"In cases of shortage periods, all types of olive cake can be recommended in survival rations, although none of them can make intensive production possible. Depending on the type of olive cake, it is possible to ensure maintenance of the animals or a moderate production level. However, it is preferable to incorporate 8-10% molasses to facilitate olive cake consumption."
"... partially destoning olive cake by screening or ventilation can be recommended. This is the most practical, simplest and most economic method at present and one of the most effective for improving the feed value of olive cake. It's crude fibre content should then barely exceed 15% of dry matter."
"Olive tree leaves and branches constitute a fodder of exceptionally high quality (which is higher as the proportion of wood is lower). ?It is recommended that the leaves be used preferably fresh since their nutritive value is higher than that of the leaves which have been dried or preserved by ensilage."
In the Mediterranean region, large companies buy the olive cake and extract the remaining olive oil using solvents. In time, companies in Australia will probably be set up to process olive cake in the same way. The Mediterranean companies are currently paying between 10 and 20 cents per kilogramme for olive cake. This figure varies depending on the type of oil extraction machinery in which the ways cake was produced. The solvent extracted oil is often blended with better quality oils prior to sale.
Another possible use for the cake is in the area of orchard mulch. As with any processing system, the ultimate aim is to distribute all by-products into either a sale-able product market or back into the existing system at some points. ? Although some farmers have been using the olive cake for mulch for many years, little scientific research is available to present to determine the effects of this practice on the orchard. ?More trials need to be done in this area.
Read more: ?Olive Oil Extraction
Read more: Olive Oil Machinery
Have you assessed the power requirements of the olive oil machinery you are considering? ?Do you have single or three phase power?
The answers to these questions can be relatively straightforward or difficult and/or costly. ?Here we look to find a solution to power your machine.
Typically, we start with your Electrician or Energy Power provider. ?They should be able to ascertain the size of the transformer you have in relation to the power needed.
You may find yourself in one of these Scenarios:
Scenario 1: ?I only have Single phase but need the capacity of a Three-phase powered processing machine?
In this circumstance, if your Single phase power source is ample you may be able to have a converter fitted to your single phase electrical supply. ?There are different brands of converters. ?However, not all of them with work with the electronic equipment fitted to your machine. ?There are 2 reliable sources of units that have been installed for use with Processing machinery:
Polyphaz: ?http://www.polyphaz.com/
Scenario 2: ?I don't have quite enough power. ?What options do I have?
In this situation, you may be eligible for a transformer upgrade. This option can be explored through your Electrician or Energy Company. ?You will need to call them to ascertain if this is possible.
Scenario 3: ?I have assessed my power requirement and it is going to cost a small fortune to have the power run to where I need.
If you haven't been able to fit a converter then your second port of call might be a generator. ?It is important to match the size of the generator accurately. ?The Olive Centre is able to provide further details about generators. ?You might decide to purchase or hire a generator throughout the season(s). ?A great source of contact for generators is Macfarlane Generators who have worked with many producers: ??http://www.macfarlanegenerators.com.au/
Still, have Questions? ?Contact The Olive Centre for assistance.
Find out more about processing machinery
