For decades, engineers have envisioned a compact, efficient, and hygienic machine capable of producing extra virgin olive oil on-site. That dream is now a reality. Modern technology has made it possible for growers to produce their own extra virgin olive oil using a self-contained, economical system that delivers professional-grade results.

This innovation empowers Australian olive growers to add value to their produce - from picking and processing to bottling - using their own equipment. Beyond personal production, it opens the door for entrepreneurs to establish contract processing businesses, pressing olives for others with ease and precision.

The Evolution of Olive Processing

Centrifugal extraction technology was a revolution in the olive oil industry. It replaced older, labour-intensive systems with continuous-flow designs that offered greater hygiene, improved labour efficiency, and higher capacity. These advances quickly made the traditional hydraulic press obsolete.

In the past, Mediterranean growers would haul heavy sacks of freshly picked olives - often already fermenting - to local mills. There, they would join the community in spreading the crushed paste onto mats and watching as hydraulic presses squeezed out the golden liquid. It was a scene rich with tradition, aroma, and anticipation.

Today, the romance of that process has given way to something far more refined. Continuous-flow extraction plants now accept fruit within 48 hours of harvest to prevent overheating and fermentation. Delivered in ventilated plastic crates, the olives enter stainless steel systems that maintain strict hygiene standards, emerging as pure, high-quality oil. The process may lack the old-world spectacle, but it ensures superior product consistency and safety.

A New Chapter for Australian Olive Growers

The rise of accessible, high-performance extraction equipment marks a turning point for the Australian olive industry. Growers can now operate with greater independence, reduce processing costs, and elevate the quality of their oil - all while maintaining the authenticity and freshness that consumers demand.

As The Olive Centre team notes, this innovation was made possible thanks to the enthusiasm and vision of Australian olive growers themselves. Their commitment to excellence has driven this exciting step forward in local production.

Whether you’re looking to press your own olives or launch a boutique processing service, Oliomio offers a practical, proven pathway to success. For more information and a free information booklet, contact The Olive Centre - and take the first step toward making “My Oil” truly your own.

OliomioProcessing Machines

Frantoino BIO olive oil processor by Oliomio

HYDROLAVA OLIVE WASHING UNIT

MORI-TEM FR.250 Olive Crusher

Oliomio 500 Series with Group Malaxing

Olive Belt Elevator by Oliomio

Speedy SV Oil Filling Machine - 2, 4 & 6 Valve - Sottovuoto – Vacuum Filling by MORI TEM

See More:   Oliomio Machinery

Barigelli olive oil machinery installations detail the complete journey from fruit preparation to final oil extraction. Each installation shows how individual components-crushers, malaxers, decanters, and clarification systems - work in synchrony to deliver consistent, high-quality olive oil. The following sections summarise each functional stage of the production line, referencing installation examples.

Crushing and Malaxing Units

Barigelli Crusher And Malaxing Unit With Integrated Control Panel

This installation combines olive crushing and paste malaxing in a compact continuous system. The crusher prepares the olive paste uniformly before transfer to the malaxing tanks, where controlled mixing optimises oil separation. Integrated control settings manage paste temperature, timing, and batch flow to maximise extraction efficiency.

Image:  Vertiical Separator with Stand, Malaxing Unit with Crusher, Decanter & Control Panel all connected with raceway.

Barigelli BVD 6-10 Olive Oil Extraction Line with Control Panel

This installation showcases the Barigelli BVD 6-10 olive oil extraction system equipped with an integrated control panel. The setup includes a crusher, malaxing system, and decanter, designed for continuous olive oil processing. The control panel allows operators to manage temperature, timing, and extraction parameters for optimal oil yield and quality.

Barigelli Separator with Fresh Olive Oil Flow

Barigelli stainless steel vertical separator in operation, showcasing freshly extracted olive oil flowing smoothly from the outlet into the collection tank. The design ensures efficient liquid separation of oil while preserving aroma, colour, and quality of extra virgin olive oil.

       Barigelli Decanter Evolution and Mobile Olive Oil Extraction Units

Barigelli’s high-capacity decanter systems designed to separate oil, water, and solids in a single continuous process. The horizontal design ensures high separation efficiency, reduced energy consumption, and easy maintenance access for operators.

Barigelli Early Decanter Models and First Olive Oil Plant

Barigelli’s pioneering olive oil extraction technology - from the early B/D 400 (1995) and B/D 500 (1998) decanters to the B/DF 400H hydraulic version and the first complete olive oil plant (1998). These models mark the foundation of Barigelli’s innovation in continuous olive oil processing systems.

Barigelli Decanter and Mobile Extraction Units (2005 - 2009)

Barigelli’s advanced range of decanters and mobile olive oil extraction units developed between 2005 and 2009. The models include B/DF 125 (2007), B/DF 800H (2005), and B/DF 650 XLH (2009), alongside mobile versions such as the B/DF 125H (2008) and B/DF 400LH (2007). These systems represent a leap in continuous extraction technology, combining high efficiency, portability, and precision oil separation.

Barigelli 4.50 HRY Decanter – High-Capacity Olive Oil Extraction Unit

Barigelli 4.50 HRY Olive Oil Extraction Line – Full Processing Installation

Barigelli 4.50 HRY olive oil extraction setup featuring stainless steel decanters, pumps, and separator units. The continuous line integrates crushing, malaxing, decanting, and final clarification, designed for high-capacity and consistent extra virgin olive oil production.

Oil Clarification System

Oil clarification are critical steps that can help to maintain the purity, stability, and quality of extra virgin olive oil. Once oil has been separated in the decanter, it still contains microscopic solids, waxes, and water traces. Vertical separators separate unwanted parts to minimise fermentation and cloudiness, ensuring that the oil remains bright, aromatic, and longer-lasting. Barigelli systems feature stainless-steel food-grade modules integrated directly into the processing line, allowing continuous operation without halting production or creating bottlenecks. Their modular construction supports single or multi-stage malaxation.

Barigelli Stainless-Steel Feed Line

Barigelli stainless-steel feed system with inline sight-glass valves and transparent inspection panels. Designed for continuous olive oil feed.

Barigelli Olive Paste Malaxing Tank

 Barigelli Malaxing tank showing olive paste during the malaxation phase. The transparent inspection lid allows operators to monitor flow and sediment removal, ensuring consistent oil purity before final separation.

Barigelli Inline Sight Glass – Continuous Monitoring

Barigelli transparent sight chamber showing paste flow during malaxation. The precision assembly allows real-time visual monitoring of paste flow.

Barigelli Multi-Stage Malaxing Line - Automated Transfer

Barigelli multi tank malaxing facilitating automatic paste transfer with solenoids.

Barigelli Complete Processing and Automation Systems with Mobile Olive Oil Units

Barigelli’s complete olive oil processing lines integrate every stage of production into a single automated system. From olive crushing to oil clarification, each unit ensures precision control, continuous flow, and consistent extraction results tailored to the producer’s scale.

Barigelli CA 510 HRY Decanter with Central Control Cabinet.

A fully installed Barigelli line featuring the CA 510 HRY horizontal decanter and automated control system. This configuration offers real-time process monitoring, stable separation, and high extraction efficiency within a compact plant layout.

Barigelli Mobile Processing Units - Skid and Modular Systems (6–80 m³/h).

A series of mobile Barigelli units designed for flexible deployment in field or facility operations. Available in multiple capacities (6, 25, and 80 m³/h), these compact systems provide full olive oil extraction and clarification capability on-site for portable or remote production environments.

Power and Water Consumption

Each Barigelli installation demonstrates efficient integration of key processing stages—crushing, malaxing, decanting, clarification, and control - within a single automated framework. The result is precise, continuous olive oil production tailored to modern operational standards. These installations reflect the reliability and scalability essential for both boutique and industrial olive oil processors.

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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.
  

Frantoino BIO olive oil processor by Oliomio
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Oliomio 80 Plus Olive Oil Processor Press Machine
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Oliomo 500 Cultivar olive oil extraction system
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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.

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

Esterification is a natural chemical reaction where free fatty acids (FFA) combine with alcohols, typically glycerol, to form esters. This process reduces the measurable acidity of the oil. While esterification can occur in the olive paste during milling, it is usually a minor contributor to quality changes compared with factors such as fruit condition, malaxation parameters, and extraction efficiency.

Why Esterification Matters

• Directly affects FFA values, a major criterion for Extra Virgin classification
• Influences how certain processing aids appear to improve acidity
  
• Helps understand why some additives must be used carefully to avoid unintended chemical changes
  
• Provides insight into the relationship between pH, temperature, and enzymatic activity during malaxation
  

How Processing Aids Interact with Esterification and Oil Chemistry

Processing aids act physically or chemically on the olive paste. Some enhance enzyme activity, others alter pH or moisture, and a few influence esterification indirectly. Below is a breakdown of the main aids used by professional olive processors and how each relates to esterification.

1. Calcium Carbonate

Calcium carbonate is the processing aid most associated with apparent esterification effects.

Influence on esterification

• Raises the pH of the paste, shifting reaction conditions
• Can promote mild esterification of free fatty acids, producing a lower measured FFA
  
• May mask poor fruit quality because the reduction in FFA does not represent a true improvement in oil integrity
  

• Produces very green oils
• Can alter flavour and oxidative parameters
  
• Requires precise dosing due to its aggressive action
  

2. Salt (Sodium Chloride)

Salt acts primarily on the physical structure of the paste rather than the oil chemistry.

Influence on esterification

• Minimal direct effect
• Does not change paste pH in a way that promotes esterification
  
• The perceived improvements in acidity are due to better separation, not chemical modification
  

• Improves extractability
• Helps produce greener oils
  
• Increases centrifugal efficiency of the decanter
  

3. Talc (Magnesium Silicate)

Talc is inert and valued for its physical functionality.

Influence on esterification

• No chemical interaction with oil or fatty acids
• Does not modify FFA or promote esterification
  
• Its benefits come entirely from improved paste structure and reduced emulsification
  

• Improves oil yield in high moisture or difficult pastes
• Enhances malaxation and decanter performance
  
• Works reliably across varieties and seasonal conditions
  

4. Enzymes

Commercial enzyme blends can influence chemistry indirectly.

Influence on esterification

• Break down cell walls, releasing bound lipids and sometimes alcohol groups
• May create conditions where minor esterification occurs naturally
  
• Effects are small compared with changes in extraction efficiency
  

• Higher extractability
• Reduced malaxation time
  
• Often improved phenolic release
  

5. Kaolin and Bentonite

These clay minerals are used more for paste modification or clarification.

Influence on esterification

• No direct chemical effect
• Do not reduce FFA or change oil acidity
  
• Their performance is purely physical, based on adsorption and improved paste rheology
  

• Support separation in high moisture pastes (kaolin)
• Assist in clarification and impurity removal (bentonite)
  

Summary: Which Aids Influence Esterification?

Optimising Processing Aids in Olive Mill Machinery

Professional olive mills benefit from:

• Precision dosing systems for powders and enzymes
• Malaxers with stable temperature control to avoid unintended chemical changes
  
• Decanters tuned to handle modified paste characteristics
  
• Regular chemical testing to verify FFA, PV, and phenolic stability

• Oil Extraction
• Crushing & Malaxing
• Oliomio Extraction Unit
• Clemente Processing Lines
• Barigelli Olive Oil Machinery
• Processing Coadjuvant Aids - Talc & Enzymes

• Oliomio Olive Oil Processing

  Passion and Experience in olive oil and wine systems for high quality processing

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  Frantoino BIO olive oil processor by Oliomio
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  Oliomio GOLD - Oliomio's newest olive oil extraction unit | Continuous Flow
  Capacity up to 100kgs per hour | Avail Single or Three Phase
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  Oliomio Profy 200
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  Processing machine from 500kgs through to 10Tper hour

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  Barigelli B/L 20 Olive Washing Machine
  Stainless Steel Olive Washer
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  Barigelli Olive Oil Decanter Series C5.10
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• Clemente Olive Oil Processing Machinery

  CLEMENTE … the difference in technological advancement

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  Galaxy Series Olive Pomace Separators (Clemente)
  Compact two- and three-phase olive pomace separator
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  TORNADO 1 & 2 Olive Leaf & Branch removal machine by CLEMENTE
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• Increase Yields With Certified Processing Aids

  Enzymes and Talc for Olive Oil Production to help recover higher yields in early season fruit, high moisture conditions and more

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  Novozym® Pectinex Ultra Olio enzyme for olive oil
  GA01A.33095
  $61.70(ex tax)
  
  Novozym® Viscozyme enzyme as an aid to olive oil extraction - Bulk
  Price per kg
  GA01A.VISCOZYME
  More Info
  
  Talcoil Micronised Mineral Talc by Mivico
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  GA02.Talcoil
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• Olive and Oil Analysis Machines

  Equipment for testing acidity and other equipment for analysis including NIR Analysers.

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  Abencor® Micro Centrifugal Machine CF-100 Unit
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  FA.MC2.CentrifugalUnit
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  Olive Analyser Multiscan Series 3000X
  KANITS1000
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  Olive Oil Acidity Testing Kit
  KA08A
  $645.00(ex tax)

  Olive and Oil Analysis Machines

  

• Variable Capacity Stainless Steel Tanks

  Vary the level of the oil with a variable capacity tank.  Available in Flat Bottom or Conical Bottom in a wide range of sizes

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  Olive Oil Storage Tanks : Flat Bottom, Variable Capacity
  LB0-VC-FB
  $900.00(ex tax)
  
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  LC0-VC-CB
  $3,300.00(ex tax)

  Variable Capacity Stainless Steel Tanks

  

• Fixed Capacity Tanks from 1,000L

  Stainless Steel Tanks from Italy.  Starting at 1,000L and can be custom made to your requirements.

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  20,000Lt Stainless Steel Fixed Capacity Conical Bottom Tank
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  LE14A
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  5,000Lt, Fixed Capacity, Conical Bottom Stainless Steel Tank
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  LE12A
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  Fixed Capacity Olive Oil Storage Tanks with Conical bottom
  Delivery included Australia-wide
  LE0-FC-CB
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  Fixed Capacity Tanks from 1,000L

  

• Fruit Transfer, Washing & Leaf Removal

  Fruit Transfer machinery in Olive Oil Production process.  Hoppers, Belt Elevators & Screw Elevators, Washing & Leaf Removal

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  See More Fruit Transfer, Washing & Leaf Removal Machines

  
  Barigelli B/L 20 Olive Washing Machine
  Stainless Steel Olive Washer
  V1C/L
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  TORNADO 1 & 2 Olive Leaf & Branch removal machine by CLEMENTE
  VC.TORNADO
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  Fruit Transfer, Washing & Leaf Removal

  

• Crushing & Malaxing Machines

  Precision-engineered machines for crushing and malaxing olives, ensuring smooth processing and superior oil extraction quality.

  See Oliomio Cultivar SystemSee Barigelli AssemblySee Clemente Malaxing

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  Barigelli Olive Paste Malaxing Assembly 1800Kg Capacity
  Malaxing system for olive paste preparation with controlled heating.
  V2B/G1x600
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  Emotion Olive Paste Malaxer | Clemente
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• Decanter, Centrifuge & Separator Units

  High-performance units that separate oil, water, and solids with precision for clean, high-quality olive oil extraction.

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  Automatic Discharge Centrifugal Separator
  High-speed vertical separator for automatic clarification
  V4C/S2000
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  Barigelli High Performance Barigelli Decanter mod C 6.50 HRY
  High-capacity continuous decanter for advanced olive-oil extraction efficiency.
  V3C 6.5 HRY
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  Barigelli Olive Oil Decanter Series C5.10
  High-capacity continuous decanter for professional olive oil extraction
  V3C-5.10
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How vacuum olive oil processing came about? How has the olive oil extraction process changed in recent years?

"Extra Virgin olive oil is the art of those who produce it, the system helps the artist". - Giorgio Mori

We arrived at the year 2010 and realised that in recent years the method of production of extra virgin olive oil has changed a lot. ?Several years ago growers preferred to pick up the olives and store them in a warm room to dry them before processing; the system was not right as the instruments for oil extraction were not suited to process the olives in some other way.

Some years ago with the implementation of continuous extractors the waiting time before processing was considerably reduced; today everyone knows that the fruit has to be processed immediately after picking. ?We want to start from here, the fruit, which through a special system (3+ System) can give us an oil of unmistakable quality, not only chemical analysis but mainly organoleptic and healthy fresh oil being the result.

Why you should not leave anything to chance? Human resources to implement such a system (3+system) are of primary importance. ?A skilled operator, which also must be the assessor, is careful and accurate in the cleaning of machines, this is required some days before olives are harvested you must verify the perfect functionality of the machinery and prepare the storage tanks for the new production. You should also check there are no strange odours in processing and storage rooms or within the machine itself.

The first day of work is dedicated to the cleaning of the machine using specific products such as citric acid, due to its anti-oxidative properties, to sanitise the plant completely. Once you have completed washed the machinery you begin processing with a small batch of say 300 kgs olives, this allows you to understand if the fruit is at the right degree of ripeness, naturally, the first processing will be called (LDF) reference process.

Assuming (LDF) is guaranteed to be effected in a period prior to the optimal collection time, you must be very careful to monitor the outdoor temperature which of course can be quite high > 20?C; this will bring risks of activating fruit fermentation, especially if the olives have a high sugar content. ?Throughout the working cycle, it will be necessary to quickly work with the mixing phase at low temperatures 22 - 25?C. The expert taster will taste the oil produced giving an evaluation mainly on the astringency, on the bitter intensity and on the balance of the product.  On the basis of the results obtained it will be decided whether to start harvesting or wait a few days more.

Decisions taken, we start processing Each company now has harvesting devices or machines that help to speed up the olive harvest, these equipment should also be equipped to intensely clean the product before processing so it is necessary to install a "Twig remover"? fitted to the fruit receival section of the machine, until a few years ago was not needed due to many hand harvesting operations switched over to mechanical harvesting. Together with olives branches and twigs arrive at the olive oil extraction plant a substantial amount of leaves which in many cases reaches 15% of the harvest. The olive must arrive at the washing section completely cleaned. Cleaning consists of two steps: washing and rinsing with clean water. Eventually, the olive must be dried before arriving in the crushing process.

You may wonder why and we say that lesser amount of water you add during process higher quality product you extract.

In conclusion, the olives harvested with machinery such as shakers, the fruit suffers much stress and must be processed within the day of harvest.

Point 1 of the (3 + System) Speed Crusher and variable air flow The characteristics of extra virgin olive oil are due to the DNA of cultivars plus those modified by the crushing system. ?During crushing, oxygen is needed in the right quantity to start oxidation actions. Especially in a fast crushing system, where the crusher impeller also serves as an aspirator, you have to control the influx of oxygen through the speed variation and constant filling of the crusher loading hopper. ?In the crushing phase, ?polyphenols are available, natural antioxidants which are important for the life of the oil, but above all for the level of health for the consumer (i.e. benefit) that fresh Extra Virgin Olive Oils offer. ?It seems impossible, but after crushing, polyphenols tend to degrade considerably and especially during extraction.

Where, as producers, we act to obtain a more harmonious product naturally from the cultivars in production. ?There are more instruments that can change the organoleptic aspect/character of the product, one above all is the crushing peripheral speed. ?Another always important factor is pre-crushing that in many cases are used during an advanced season to capture colour and intensity, then the grate holes that can be varied depending on the cultivar to control paste fineness.

At last remember, that crusher blades must be sharp and that the grid, if not rotating, must be equipped with external cleaner (by way of scraper) and over-heating minimisation channels; the olive should not heat more than 2?C compared to the inlet product temperature, since it would result in a bitter oil sometimes very unpleasant. ? The crusher in the system (3 + System) should never be mounted above the mixer.

Point 2 of the (3+System) Mixers with low oxidation impact Unfortunately, mixing is a necessary process, that is why in our system we mix inside a closed tank and even with a slight depression (vacuum), in order to harness polyphenols levels, mixing times are reduced and temperatures are kept not higher than 25?C. ?The paste arrives into the mixer and once the mixing time passed it is directly transferred to the decanter for extraction. No more mixer to mixer transfer stage and loosing polyphenols on the way. The expert taster will be very important in advising the grinding time on the basis of the tasted product, analytically usually more you increase the grinding time more the polyphenols degrade.

Our system (3 + System) will only be equipped with enclosed malaxers.

Extraction, the Extra Virgin The paste arrives at decanter through a pump and enters inside the cylinder, the system acts to two outputs: one for the oil and the other for pomace and water (mixed together). At this stage, it is very important to avoid using a quantity of water higher than 5%. ?If you can work without water certainly the result will be even better (water leaches polyphenols). ?The first oil that comes out, as well as the last, must be put in a special tank containing "normal oil" not in the one containing "highest quality oil"?. ?During centrifugation, unfortunately, the polyphenols are lost. In our system to decrease this loss, there is saturation with an inert gas that cannot be used in all cases, there will be the expert taster to decide the use.

Point 3 of the (3+System) Quick Filtration Surely a decisive phase on oil quality is the (Quick Filtration). Considering the fact that our system is not equipped with a final separator, in order to remove vegetable residues and traces of dirty water, it is absolutely necessary to filter the oil immediately. Filtering at this stage will allow the oil to become + green but certainly, we treat the oil in such a way that we minimise the risk of oxidation or decay which usually occur after a few months to unfiltered oils. ?Remember that each time you move the oil with pumps or other; it suffers an oxygenation that is not healthy. From decanter to filter and then to final storage tank, these are the steps that the product must follow.

Olive Oil Storage, just as important as every other process The storage room must be air conditioned and the temperature shall move from 14-16? C. The tanks must be in stainless steel (not plastic) and saturated with inert gas or vacuum, the saturation procedure occurs through filling of gas in the tank, after the extra virgin oil is poured from lower side valve continuously and slow to avoid turbulence/aeration, the gas exits from the tank through the upper safety valve. ?Another important point: the product shall be bottled only a few days before being shipped, except in the case of stainless steel bottles where vacuum procedure is made before capping, for dark glass bottles, the passage of light is approximately 70%, then the oxidation risk is real.

Bottling Bottling extra virgin olive oil seems to be a simple operation without any difficulty, but you must be very careful to ensure that the oil goes into the bottle without creating turbulence/aeration and that before inserting the cap that all oxygen is removed that usually remains between the oil and the cap. By doing so the oxidative effect is considerably reduced. ?Finally, we remind you that if you want to avoid problems, extra virgin olive oil has to be bottled some days before delivery.

Conclusion and Recommendations Each cultivar produces a different extra virgin olive oil, so different types of processing are required. ?The skill of the expert taster is important to get the best product; the system provides different solutions that can be interpreted in a unique way. ?An important factor that applies to all is that using our system (3 + System) you are sure to extract more polyphenols from the olives that range from 50 to over 100% compared to conventional processes. ?The water must be used only in extraction, if necessary, but always in low quantities. ?Lastly, one more important point is the cleaning of the machine which must be carried out daily and accurately in order to achieve the best product.

Find out more out about the Vacuum-style olive oil processing machines;

• Oliomio Sintesi
• Oliomio Cultivar

https://www.youtube.com/watch?v=KIOQKqTOAVM