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| Specification | Value |
|---|---|
| Model | FR.350 |
| Grid Diameter | 350 mm |
| Dimensions (L × W × H) | 1300 × 1050 × 1300 mm |
| Power | 8 – 32 kW (depending on configuration) |
| Weight | 220 – 350 kg |
| Material | AISI 304 Stainless Steel / Food-grade materials |
| Operation Type | Continuous crushing and paste transfer |
| Manufacturer | MORI-TEM s.r.l., Italy |
| File | Title | File Description | Type | Section |
|---|---|---|---|---|
| 108_Scheda_FRANGITORE-FR.350_ING.pdf | MORI-TEM FR.350 | MORI-TEM FR.350 Technical Specs | Catalogue | Document |
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.
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:
| Harvest Time | Oil Yield (% by weight) | Flavor Profile | Antioxidant Level |
|---|---|---|---|
| Early (greener fruit) | ~12-16% (lower) | Green, grassy, intensely fruity; pronounced bitterness & pungency | High (rich in polyphenols) |
| Mid-Season | ~15-18% (moderate) | Balanced fruitiness; moderate pepperiness | Moderate |
| Late (ripe fruit) | ~20-28% (higher) | Mild, buttery, nutty; low bitterness/pungency | Lower (fewer polyphenols) |
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.
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:
To summarise the small-to-medium Oliomio models discussed above, the table below compares their capacities and key features:
| Oliomio Model | Throughput | Key Features | Typical Application |
|---|---|---|---|
| Spremoliva C30 | 30-40 kg/hour | Batch malaxer (discontinuous); basic mini-press setup; no built-in heating or automation | Hobbyists, micro-batch or lab use (older design) |
| Frantoino Bio | ~50-60 kg/hour | Continuous 2-phase system; single malaxer; simple controls; single-phase power; adjustable decanter nozzles | Boutique farms, artisanal producers, pilot plants |
| Oliomio 80 Plus | ~70-80 kg/hour | Continuous flow; horizontal malaxer with heating & temperature display; inverter speed control; basic CIP wash kit | Small farms (~0.5-1 ton/day harvest); estate olive groves |
| Oliomio Gold | ~90-100 kg/hour | Enhanced automation (auto malaxer & drum washing, variable-speed feed auger)waste pump included; single or 3-phase | Medium farms (~0.8 ton/day); premium boutique mills needing labour-saving features |
| Oliomio Profy 200 | ~150-200 kg/hour | Dual malaxers for semi-continuous processing; heavy-duty crusher; closed/vacuum malaxing; full automation; waste pump | Cooperative regional mills; small commercial processors (~1.5-2 ton/day) |
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.
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:
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.
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.
This diagram outlines the continuous olive oil extraction line: olives are crushed, malaxed, separated, clarified, and routed for bottling, while husk and wastewater are channelled to waste management systems.
When added to the paste, talc increases yield and improves malaxation and decanter performance.
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.
Calcium carbonate is the processing aid most associated with apparent esterification effects.
Influence on esterification
Salt acts primarily on the physical structure of the paste rather than the oil chemistry.
Influence on esterification
Talc is inert and valued for its physical functionality.
Influence on esterification
Commercial enzyme blends can influence chemistry indirectly.
Influence on esterification
These clay minerals are used more for paste modification or clarification.
Influence on esterification
| Processing Aid | Impact on Esterification | Notes |
|---|---|---|
| Calcium Carbonate | Moderate … via pH shift | Can lower measured FFA but may affect flavour and oxidation |
| Salt (NaCl) | None | Improvements come from better separation, not chemical change |
| Talc | None | Purely physical aid for difficult pastes |
| Enzymes | Minor, indirect | Mostly physical… chemical breakdown of cell walls |
| Kaolin | None | Improves rheology only |
| Bentonite | None | Used for clarification rather than extraction |
Professional olive mills benefit from:
Passion and Experience in olive oil and wine systems for high quality processing
Processing machine from 500kgs through to 10Tper hour
CLEMENTE … the difference in technological advancement
Enzymes and Talc for Olive Oil Production to help recover higher yields in early season fruit, high moisture conditions and more
Equipment for testing acidity and other equipment for analysis including NIR Analysers.
Vary the level of the oil with a variable capacity tank. Available in Flat Bottom or Conical Bottom in a wide range of sizes
Stainless Steel Tanks from Italy. Starting at 1,000L and can be custom made to your requirements.
Fruit Transfer machinery in Olive Oil Production process. Hoppers, Belt Elevators & Screw Elevators, Washing & Leaf Removal
Precision-engineered machines for crushing and malaxing olives, ensuring smooth processing and superior oil extraction quality.
High-performance units that separate oil, water, and solids with precision for clean, high-quality olive oil extraction.
CONSUMER EDUCATION
Extra Virgin Olive Oil (EVOO) is often hailed as a “liquid gold” in kitchens around the world – a term famously used by the ancient Greek poet Homer. For Australians, EVOO is more than just an ingredient; it’s a heart-healthy cooking staple and a link to centuries of Mediterranean tradition. This guide will explain exactly what EVOO is and how it differs from other olive oils, how it’s produced (from grove to bottle), its science-backed health benefits, and the many ways you can use it – both in your cooking and beyond. Along the way, we’ll share some interesting facts that highlight why this oil has been prized since antiquity. Let’s dive in!
By contrast, other grades of olive oil are lower in quality or more processed:
In summary, EVOO stands apart from other olive oils because it’s unrefined, of top sensory quality, and packed with natural compounds. If you drizzle a good EVOO on a salad or taste it on a spoon, you’ll notice a bright, complex flavour – something you won’t get from the flat, one-note taste of refined “olive oil” blends.
EVOO’s journey from tree to bottle is a fascinating combination of ancient tradition and modern food science. It all starts in the olive groves. Olives destined for high-quality EVOO are often hand-picked or gently shaken off trees (modern farms may use mechanical harvesters that vibrate the trunks or use catching frames). The timing of harvest is crucial: early in the season, when olives are green to purplish, they yield less oil, but it’s very rich in flavour and antioxidants; later harvest (ripe black olives) yields more oil but with mellower taste. Many premium Australian producers, much like those in the Mediterranean, opt for early harvest to maximise quality.
Once picked, speed is key – olives are quickly transported to the mill, because freshly harvested olives start to oxidise and ferment if they sit too long. Ideally, olives are pressed within 24 hours of harvest to prevent quality loss. At the mill, the olives are washed to remove leaves and dust, then crushed (pits and all) by either traditional stone mills or modern steel crushers. This creates an olive paste, which is then gently malaxed (slowly churned) for 20–45 minutes. Malaxation allows tiny oil droplets to coalesce, but it’s done under strict temperature control – this is where the term “cold-pressed” or “cold extraction” comes in. To qualify as cold-pressed, no heat above 27 °C is applied during extraction. Keeping the paste cool preserves aromatic compounds and nutrients; higher temperatures could extract a bit more oil, but at the cost of flavour and antioxidants. Australian and European producers alike adhere to this, as heat can reduce EVOO’s polyphenols and vitamin E (and increase oxidation)
A Roman-era olive oil press in Capernaum, Israel. Ancient presses used large millstones to crush olives, and the oil was separated by gravity. Today, modern cold-pressing uses centrifuge extractors, but the goal remains the same – to physically squeeze oil from olives without chemicals or high heat, preserving quality. (photograph of a Roman-era olive mill in Capernaum)
After malaxation, the paste is pressed or, more commonly, centrifuged. Modern mills use a decanter centrifuge, which rapidly spins the olive paste to separate oil from water and olive solids. The result is fresh olive oil (plus some vegetable water). The oil may then be filtered or simply left to settle so that tiny particles and moisture drop out over time. Some artisan oils are unfiltered, yielding a cloudy appearance, but most commercial EVOOs are filtered for clarity and stability. Finally, the oil is stored in stainless steel tanks (ideally with minimal air exposure) and later bottled.
Throughout production, maintaining quality is paramount. At no point are solvents or refining used – EVOO is purely a natural juice. This careful process explains why EVOO is more expensive than generic cooking oil: it takes a lot of olives and care to produce. In fact, it typically takes around 4 to 6 kilograms of olives to cold-extract just 1 litre of EVOO (for some early harvest oils, even more). That represents roughly 8000–10,000 individual olives in each litre of premium oil! Such figures help us appreciate the effort and agricultural value inside each bottle of EVOO.
Australian EVOO note: Australia may be far from the Mediterranean, but it has a burgeoning olive oil industry of its own. Olives were first brought to Australia in the 1800s, and the industry remained small until a boom in the late 20th century. The Australian olive industry is over 150 years old, but it has expanded rapidly across all mainland states in recent decades. Today, Australia produces high-quality EVOOs, particularly in regions with Mediterranean-like climates (such as parts of South Australia, Victoria, and Western Australia). Aussie EVOOs often win awards for their robust flavours and purity, thanks to modern farming and milling techniques. So when you shop, know that some EVOO on the shelf – in addition to imports from Italy, Spain, Greece, etc. – is grown and pressed right here in Australia.
Extra Virgin Olive Oil isn’t just a tasty fat – it’s exceptionally good for you. Its health benefits are backed by a wealth of scientific research and have even been recognised by international health authorities. Here are some of the top evidence-based benefits:
Lastly, remember that EVOO is a fat and thus calorie-dense, so use it in place of other fats rather than simply adding on (to balance overall energy intake). But as fats go, EVOO is about the best you can choose for your health. It’s no surprise the Australian Dietary Guidelines and Heart Foundation include olive oil as a core part of a healthy eating pattern, encouraging people to swap butter and animal fats for olive or other plant oils. EVOO isn’t a miracle cure-all, but it is a potent, natural contributor to wellness – and a delicious one at that!
One of the beauties of EVOO is its culinary versatility. You can use it raw, you can cook with it, you can even bake with it. Here are some popular ways to integrate EVOO into your daily diet, along with tips particularly suited for Australian kitchens:
Drizzling extra virgin olive oil over a salad of avocado, tomato, and greens. Incorporating EVOO into daily meals can be as simple as using it to dress salads, dip bread, or finish cooked dishes – adding both flavor and healthy fats to the Australian diet.
Quick recipe ideas:
Olive oil’s usefulness goes far beyond food. Throughout history, olive oil has been used in daily life in myriad ways – and many of these uses are still relevant or just plain handy today. Here are some nonculinary applications of olive oil:
As you can see, a bottle of olive oil in the cupboard can double as a mini home remedy kit! One caveat: for non-food uses, you don’t necessarily need to use your finest extra virgin oil – a basic grade or older bottle that you don’t want to cook with can find a second life polishing your coffee table or deep-conditioning your hair. Food-grade olive oil for beauty and home use means you’re avoiding the petrochemicals found in some commercial products, which is a win for those with sensitive skin or who prefer eco-friendly options.
To round out our EVOO guide, here are some fun facts and bits of trivia that make olive oil even more fascinating:
Extra Virgin Olive Oil is truly a kitchen all-star – it elevates our food and supports our health. We’ve learned that EVOO differs from lesser olive oils in quality and production, coming straight from fresh olives without chemicals or refining. We’ve seen how it’s made, preserving its sensory and nutritional treasures. Science shows that incorporating EVOO into your diet can benefit your heart, reduce inflammation, and even help you enjoy your veggies more (because they taste better with a good drizzle!). And beyond cooking, olive oil proves its worth in our beauty routines and households.
For Australian consumers, the message is embrace EVOO: use it in your salad dressings, swap it for butter when you can, try it in new recipes – both traditional Mediterranean dishes and local Aussie favourites. With Australian olive oil production on the rise, you might even explore home-grown EVOOs, which can be world-class. Remember to store it well, use it generously but mindfully, and appreciate the story behind it – from ancient olive groves to your dinner table.
In summary, Extra Virgin Olive Oil is more than an ingredient; it’s a lifestyle choice towards better eating and living. So go ahead – enjoy that splash of liquid gold in your meals every day, and taste the difference it makes!
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