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OLIVE OIL PROCESSING
For businesses and serious growers considering olive oil extraction, the idea of owning a machine for under $10,000 may seem like an attractive entry point. However, achieving high-quality olive oil requires advanced extraction technology that meets food-grade standards. The extraction process is highly technical, demanding specialised equipment to maintain oil integrity and efficiency. This guide will help you understand the essential components of olive oil processing, the investment required, and the best options for entering the market.
Many low-cost machines marketed for oil extraction—often priced around $2,000—are screw presses designed for seed and nut oils. These do not meet the requirements for proper olive oil extraction. Producing premium extra virgin olive oil requires specialised machinery that includes:
Without these advanced components, it is impossible to produce high-quality olive oil that meets commercial standards.
Each of these stages demands industrial-grade technology, making low-cost extraction machines impractical for producing high-quality olive oil.
For those serious about maintaining full control over their production, the Frantoino Olive Oil Press is an excellent entry-level option. With a processing capacity of up to 50kg per hour, it delivers professional-quality results in a compact and efficient design. Owning your own machine ensures complete flexibility and control over your olive oil production.
f you’re looking for a cost-effective alternative, buying a used machine can provide savings while still allowing you to own your equipment. Though used machines can be harder to source, platforms such as Olive Machinery list available second-hand units.
For those not ready to invest in machinery, a local processing facility provides access to high-grade extraction equipment without the capital investment. To find a processor near you, use The Olive Centre’s Processor Map.
Producing high-quality olive oil requires investment in the right equipment and processes. Whether you choose to own a professional machine like the Frantoino, explore second-hand options, or utilise a local processing service, there are solutions to suit different business needs. For those prioritising full control and flexibility, investing in specialized extraction equipment is the best path forward. However, used equipment and local processors provide accessible alternatives for those looking to test the market before committing to a larger investment.
Passion and Experience in olive oil and wine systems for high quality processing
Processing machine from 500kgs through to 10Tper hour
CLEMENTE … the difference in technological advancement
Enzymes and Talc for Olive Oil Production to help recover higher yields in early season fruit, high moisture conditions and more
Equipment for testing acidity and other equipment for analysis including NIR Analysers.
Vary the level of the oil with a variable capacity tank. Available in Flat Bottom or Conical Bottom in a wide range of sizes
Stainless Steel Tanks from Italy. Starting at 1,000L and can be custom made to your requirements.
Fruit Transfer machinery in Olive Oil Production process. Hoppers, Belt Elevators & Screw Elevators, Washing & Leaf Removal
Precision-engineered machines for crushing and malaxing olives, ensuring smooth processing and superior oil extraction quality.
High-performance units that separate oil, water, and solids with precision for clean, high-quality olive oil extraction.
If you are looking for small-scale olive oil processing machines, olive oil processing machine prices, compact olive oil processing equipment for boutique groves, olive oil extraction machines for home use, olive oil press machines in Australia, the best home olive oil presses, and affordable olive oil processing machines for sale - many of which are available through The Olive Centre’s renowned range of processing, milling and extraction solutions.
Thinking about pressing your own olive oil for under $10,000 may seem tempting, especially for hobby growers. But when it comes to creating top-tier olive oil, a simple, budget-friendly machine won’t meet the needs. Producing quality oil requires carefully managed steps and solid equipment. Here's a clear look at how the process works and how beginners can get started without compromising quality.
Some machines, often sold for a few thousand dollars, claim to produce olive oil. But most of these are screw presses, which are more suited for seeds or nuts - not olives. For real olive oil extraction, you’ll need machinery built specifically to crush, knead, and separate the oil from the paste using centrifugal force. This setup ensures a high yield and preserves the oil’s natural flavour and antioxidants.
Getting into the actual steps means dealing with tough-skinned olives that need force to break down. From the initial crush to the slow and steady malaxing process, each part of extraction must be carefully controlled. Especially during malaxation, the paste needs to be stirred slowly and kept at the right temperature to let natural enzymes do their job and without this process the cell wall structure of the olive is not broken down to release the oil. This lets the oil separate cleanly during the separation phase of extraction. Machines under $10,000 typically lack the components and processes required to extract olive oil.
Olive oil extraction calls for power, control, and precision. Here's what’s involved:
If you're ready to begin, there are three practical routes depending on your budget and goals:
1. Buy Your Own Press - Frantoino Olive Oil Machine If you want full control and plan to press olives regularly, the Frantoino is a strong entry-level choice. It processes up to 50 kg per hour and gives you hands-on management of every step. You get compact, professional-grade results at home, making this machine perfect for small-scale producers who want flexibility and independence.
2. Consider Pre-Owned Equipment - Not everyone wants to invest in a brand-new setup right away. Buying a used press can cut costs without cutting quality - if you find the right machine. While second-hand units aren't always easy to locate, Olive Machinery has a section for used presses that may suit your needs. This option offers ownership without the higher initial spend.
3. Use a Nearby Processing Service - If you don’t want to buy a machine yet, look into local services that let you use commercial-grade equipment without owning it. This gives you access to professional tools without long-term costs. The Olive Centre’s processor map helps you find a service near you. This option is ideal for first-timers or those with smaller harvests.
Getting into olive oil production takes careful thought, but there are solid options for newcomers. Whether you want full control, a used machine that is cheaper on the budget, or access to a local press (see map-link below), there’s a solution that can work for your setup.
If control and consistency matter most, owning a machine like the Frantoino puts you in charge. If budget matters more, used equipment or shared services let you start small and grow. The key is to understand what each step requires and match that to the method that fits your goals.
Resources
Waterlogging is a significant challenge in many Australian olive groves due to the combination of heavy clay soils and episodic intense rainfall. Even brief periods of saturated soil (“wet feet”) can harm olive tree health and predispose trees to root diseases. This article explores why waterlogging is harmful to olive trees, how soil factors like clay pans and sodicity contribute to poor drainage, and the link between waterlogged conditions and root pathogens such as Phytophthora and Rhizoctonia. It also outlines how growers and agronomists can diagnose waterlogging risk both before planting and in established groves, and recommends practical prevention and mitigation strategies (from soil mounding and gypsum application to engineered drainage systems) tailored to Australian conditions.
Olive trees require not just water but also oxygen in the root zone for normal function. When soil becomes waterlogged, the air spaces in soil pores fill with water, depriving roots of oxygen. Without sufficient oxygen, root cells cannot respire properly, leading to energy starvation, root damage, and eventually root death. In prolonged waterlogging, this cascade can kill fine roots and impair the tree’s ability to take up water and nutrients, causing symptoms similar to drought or nutrient deficiency despite the excess water. Above-ground, waterlogged olive trees often show leaf wilting, yellowing (e.g., iron chlorosis or nitrogen deficiency from leached soils), and premature leaf drop as roots asphyxiate. In severe cases, entire branches may die back, and the tree can collapse if critical roots rot.
One physiological disorder in olives related to excess soil moisture is oedema, where high soil moisture causes cells near the stem lenticels to engorge and burst. This results in small corky growths on stems, and indicates that roots have been in saturated, low-oxygen conditions. Roots in such conditions may suffocate (“asphyxiate”) due to oxygen depletion, leaving portions of the root system dead or weakened. These weakened roots no longer function effectively and are prone to invasion by opportunistic soil microbes. In fact, waterlogged olive roots are often observed to become infected by normally minor pathogens or decay organisms like Fusarium, Pythium, and various bacteria that exploit the stressed, oxygen-starved tissue. Thus, beyond the direct damage from lack of oxygen, waterlogging indirectly predisposes olive trees to root rot diseases and decline.
It is important to note that olive trees, while drought-hardy, do not tolerate poor drainage. They evolved in well-drained Mediterranean-type soils and will suffer in waterlogged ground. A common adage is that olive trees can “drown” in waterlogged soil. In fact, extension specialists warn that olive trees are often killed by poor drainage when saturated soil conditions persist in the root zone. Even a few days of soil saturation can begin to injure roots; pot experiments in related tree crops show growth reduction after 3–7 days of waterlogging, and shallow stagnant water in hot weather can kill trees within hours. The faster excess water can drain or recede, the better the chances of the olive tree’s survival and recovery. This underscores why good site drainage is critical for sustainable olive production.
Soil properties largely determine whether an olive grove will drain well or waterlog after rain. Sandy or loam soils tend to have ample macroporosity and usually drain freely, whereas clay-rich soils have tiny pores that hold water and allow it to percolate slowly. In dry climates, a clay soil’s water-holding capacity can be beneficial; however, under high rainfall or poor drainage, the same clay can lead to prolonged saturation. Many Australian olive groves are on heavy duplex or clay soils, and naturally well-structured, free-draining soils with deep profiles are hard to come by. (Indeed, as noted for other orchards, ideal soils are “difficult to find in Australia,” and many orchards succeed on marginal soils only through good soil and water management .) Two common soil constraints in Australia that contribute to waterlogging are clay pans and sodicity.
Clay-panning refers to the presence of a dense, hard layer of clay or compacted soil below the surface that roots and water cannot easily penetrate. In olive groves, clay pans can form due to poor soil preparation or natural soil horizons. For example, working the soil when it is too wet or repeated machinery traffic can smear or compact a subsurface layer, effectively creating a “pan”. Additionally, some duplex soils have a naturally abrupt clay subsoil. This hard subsurface layer prevents olive roots from growing downward and also impedes internal drainage, often causing a perched water table to form above the pan during wet periods. The result is that the tree has a shallow, pancake-like root system trapped above the hardpan. Such trees may initially grow okay in dry times, but they become unthrifty and prone to stress-related dieback because their roots are confined to the shallow layer. During heavy rain, water quickly saturates the shallow root zone (since it cannot drain through the pan), leading to temporary waterlogging around the roots. This induces the oxygen deprivation and root stress discussed earlier, compounding the tree’s problems. Conversely, during dry spells, the shallow-rooted tree cannot access deeper moisture below the pan, so it experiences drought stress more readily. Thus, clay-panning creates a double vulnerability: it causes waterlogging stress in wet conditions and drought stress in dry conditions. Affected trees often show chronic ill health and may even blow over in strong winds due to poor anchorage from the shallow roots. In short, a clay pan under an olive grove is a serious impediment to both drainage and root development.
Sodic soils are another common culprit behind poor drainage. A soil is sodic when it has a high proportion of sodium ions attached to clay particles (often measured as Exchangeable Sodium Percentage > 6%). Sodium causes clay particles to disperse (deflocculate) when wet, which plugs soil pores and collapses soil structure. Many Australian agricultural soils are sodic and dispersive – estimates suggest roughly one-third of Australia’s soils have sodicity issues. In Western Australia, for instance, dispersive sodic clays are widespread in duplex profiles, and when these soils get wet, the dispersed clay clogs the pore spaces, drastically restricting water infiltration and drainage. The result is that water sits on or near the surface, creating waterlogged conditions even with moderate rainfall. In medium to high rainfall regions, sodic duplex soils are especially prone to waterlogging because their subsoils percolate so poorly. Once saturated, they also take a long time to dry out. Sodicity often coexists with other constraints like alkalinity or salinity, further complicating management, but from a drainage perspective, the key issue is dispersed clay = sealed pores = no aeration. You can often identify dispersive sodic clays by a milky cloud when a soil clod is dropped in water (dispersion) or by a hard-setting, crusted surface after rains. In field pits, sodic subsoils may appear mottled and dense, indicating periodic perched water tables. Without intervention, olive trees on such soils will struggle each time rainfall leads to a perched water table around their roots.
Gypsum (calcium sulfate) is a well-known amendment for sodic clay soils. The calcium in gypsum can replace sodium on clay particles, helping the clay to flocculate (clump) rather than disperse. This improves soil structure and opens up pore space for better drainage. For olive groves on sodic clay, incorporating gypsum into the soil can significantly improve permeability and reduce waterlogging. The exact amount should be guided by soil tests (gypsum requirement) – often several tons per hectare or a generous application in each planting hole. One practical guideline given by olive advisors is to mix roughly a quarter of a standard bucket of gypsum into each planting hole or tree site when preparing clay soil. This helps “break up” the clay structure and promote drainage. However, gypsum is not a magic fix for all clay issues; it works best if the poor drainage is due to sodicity or dispersive clays. If a hardpan or heavy texture is the issue (rather than sodium dispersion), mechanical soil loosening and surface drainage may be needed in addition to or instead of gypsum. It’s also worth noting that adding gravel or sand to the planting hole will NOT improve drainage in heavy clay – a common misconception. Small gravel in a clay hole can actually create a pseudo-“pot” with water perched on the interface; it’s ineffective at best and harmful at worst. Improving the overall soil structure and profile drainage (through gypsum, organic matter, and deep ripping) or planting above the natural surface (mounding) are more effective approaches for heavy clay.
In summary, understanding your grove’s soil profile is critical. A bit of investigative work – digging soil pits or augering – can reveal if you have an impermeable clay layer or a sodic dispersive subsoil that could cause waterlogging. Identifying these issues before planting allows you to take corrective action (ripping, gypsum, mounding, etc.) rather than watching trees suffer later. As the old adage goes, “plant your olive trees in $10 holes, not 10¢ holes” – investing in soil preparation pays off enormously in preventing water problems down the track.
Excessively wet soils create an inviting environment for certain root pathogens that plague olive trees. Foremost among these is Phytophthora, a water-mold (oomycete) often responsible for root rot and collar rot in olives. Phytophthora thrives in waterlogged soil – it produces motile spores that swim through free water in soil, infecting roots under wet conditions. Not surprisingly, Phytophthora root and crown rot in olive is consistently associated with poorly drained, wet soils, clay pans, or any situation of prolonged waterlogging. Surveys in Australia have isolated multiple Phytophthora species (such as P. palmivora, P. cinnamomi, P. cryptogea, P. citricola, and others) from olive root or trunk rot cases, almost always in groves with drainage problems. Young trees are especially vulnerable – infections often strike within the first few years if a susceptible young tree is planted into waterlogged ground. Infected trees show telltale symptoms: reduced vigor and stunted growth, sparse canopies, dieback of shoot tips, yellowing leaves that drop prematurely, and darkly discolored or rotting roots. Sometimes, a reddish or cinnamon-brown staining under the bark near the crown is seen, and gummosis or cankers may appear at the base. If the disease progresses, parts of the canopy wilt as the decayed roots can no longer supply water, and trees can collapse suddenly during periods of stress (e.g., a hot, dry spell following the wet conditions). Phytophthora root rot can kill trees outright or set them into a decline over several years. An olive grower from NSW DPI noted that Phytophthora root rot is often observed when “excessively wet soils, clay-panning or poor drainage” occur in the grove. This pathogen was particularly problematic in Eastern Australian groves during unusually wet summers; for instance, a spike in olive root rot was reported on the east coast (NSW) following very high summer rainfall in 2008. Australian olive growers must therefore regard Phytophthora as a primary hazard wherever water may accumulate around roots.
Another pathogen of concern is Rhizoctonia, a fungus that causes root rots and “damping off” in many crops. Rhizoctonia in olives has been found in several Australian states, typically affecting young trees or nursery stock. Infected olive roots develop brown lesions, the outer bark may slough off, and under a microscope, you might see the characteristic brown resting structures (sclerotia) on the roots. Above-ground, Rhizoctonia infection can mimic drought stress – leaves get dry tips, yellow, defoliate, and the plant can even die back as if it were water-starved. Interestingly, Rhizoctonia root rot in olive is not as strictly tied to waterlogging as Phytophthora is. Reports indicate Rhizoctonia outbreaks can occur under both dry and moist soil conditions. This fungus often lives in soil and plant debris and can persist through adverse conditions by forming resilient sclerotia. Rather than requiring flooded soil, Rhizoctonia tends to attack when plants are weakened or roots are growing poorly. For example, if waterlogging has damaged roots, Rhizoctonia can invade the dying tissue; conversely, if the soil is very dry and the roots are stressed, Rhizoctonia might also take advantage. In practice, severe Rhizoctonia root rot has mainly been noted in young or potted olive plants. Healthy mature trees are usually less susceptible, presumably because they have more extensive roots and stored resources. Nonetheless, the presence of Rhizoctonia in many Australian olive groves (NSW, SA, QLD, VIC have all reported it ) means that any condition that stresses roots – including waterlogging – could open the door to this pathogen. A waterlogged olive may later show Rhizoctonia root rot symptoms once the soil dries, as the fungus colonizes the damaged root cortex. Thus, water management helps indirectly to prevent Rhizoctonia by keeping roots robust.
In addition to Phytophthora and Rhizoctonia, waterlogged conditions can favor other root diseases: - Pythium species (another water mold) can cause feeder root rot in saturated soils, especially in young trees or nurseries, though it is generally a weaker pathogen than Phytophthora. It often acts as an opportunist on stressed roots. - Fusarium fungi have been isolated from olive roots with rot, showing reddish-brown discoloration and poor growth in young plants. Like Rhizoctonia, Fusarium can persist as hardy spores in soil and tends to strike when plants are predisposed by stress (e.g., excess moisture followed by dryness). - Verticillium dahliae, which causes Verticillium wilt, is a serious olive pathogen, particularly in soils with a history of susceptible crops (e.g., cotton, tomatoes). Verticillium is not directly caused by waterlogging (it doesn’t require saturated soil), but wet, cool conditions can favor its infection cycle. There is some evidence that water stress (either too much or too little) can exacerbate Verticillium symptoms.
Finally, secondary wood decay fungi and bacteria can exploit olive trees after waterlogging injury. Waterlogged roots and lower trunks may develop cracks or cankers (from swelling and shrinkage or bacterial infections), and fungi such as Botryosphaeria or Armillaria (if present in soil) can invade. Australian olive experts have noted that many trunk and branch canker diseases become problematic when trees are stressed or wounded, and waterlogging is one stress that can precipitate those infections. A clear management recommendation from plant pathologists is to “ensure soil drains freely to avoid waterlogging and subsequent root pathogen infections.”. Good drainage is thus a frontline defense against not only Phytophthora and Rhizoctonia, but a whole suite of diseases that take advantage of trees in waterlogged, weakened conditions.
Identifying areas at risk of waterlogging – and detecting early signs of poor drainage – can save growers much trouble. Assessment should be done both before planting a new grove and as an ongoing practice in established orchards (especially after extreme weather). Here are some diagnostic approaches:
Before Planting – Site and Soil Evaluation: Start with a thorough look at the land and soil where you intend to plant olives. Low-lying paddocks, valley bottoms, or sites near river flats are obvious risk zones for flooding and waterlogging. If a site has a history of ponding water after rain or you notice water-loving weeds/reeds in parts of it, take caution. Beyond surface clues, a soil profile examination is extremely useful. Dig soil pits or use a backhoe to create a trench about 1 m deep in representative spots. Inspect the soil layers: is there a distinct, dense clay subsoil? Is there a bleached or mottled layer indicating past waterlogging (gray or orange mottles often mean seasonal saturation)? Look for any “wet layer” or seepage line in the pit – sometimes you’ll find a saturated zone or even seeping water at a certain depth, which indicates a perched water table and poor drainage. Also note any hardpan or compaction layer (for example, from prior farming) – you might see old root growth flattened out horizontally along a hard layer, signaling roots couldn’t penetrate. If you find a compacted or smeared layer in your pit, record how deep it is; that guides how deep you’ll need to break it up (e.g., via ripping).
A simple in-field drainage test can be very illuminating as well. One recommended method is the overnight hole drainage test: dig a hole about 30–40 cm deep and fill it with water. Let it sit overnight. If the water has not fully drained away by the next morning, that soil has poor infiltration and is likely to cause waterlogging issues. Ideally, a well-draining soil will absorb that water within a few hours. If it’s still there after 8–12 hours, you have a problem. Performing this test in a few locations (especially in any suspected heavy soil patches) before planting will tell you where drainage amendments or mounding are necessary.
It’s also wise to test the soil for sodicity and texture through a lab. A soil analysis can reveal a high exchangeable sodium percentage (sodic soil), which would warn you that dispersion and drainage issues are likely unless ameliorated. If laboratory tests or field dispersion tests (like an Emerson crumb test) show the soil is dispersive, plan on applying gypsum or other soil conditioners before planting. Additionally, understanding the soil’s clay content and type (e.g., reactive clays vs. sandy loams) helps predict how prone it is to waterlogging.
After Planting – Monitoring and Early Warning: Once the olive grove is established, growers should remain vigilant, especially in seasons of abnormal rainfall. One straightforward practice is to observe the orchard after heavy rains. Take note of any sections where water pools or drains slowly. Puddles that remain for more than a day, or wheel tracks that stay boggy, are red flags. You might see a greasy shine or algae on soil that stays wet too long. If only small patches are waterlogged, it could be due to a local pan or a low spot – mark those for remedial action (drainage or replanting on a mound, discussed later). Also, inspect the trees themselves for early stress signals. In winter or early spring, when rains are frequent, watch for any trees that develop an overall light yellow hue or begin dropping leaves out of season – this can indicate their roots are struggling from a lack of oxygen or root rot infection in saturated soil. Compare growth and yield: sections of the grove that lag could be suffering from suboptimal root conditions underground (often wet feet or poor soil structure).
A useful technique is to use an auger or spade to check the soil moisture around roots after rain. Dig down near the root zone of a few trees: is the soil waterlogged (gleysolic grey color or foul smell indicating anaerobic conditions)? Does the hole fill with water from below, suggesting a high water table? Healthy, drained soil will feel moist but friable, whereas waterlogged soil may be soupy or have a sewage-like odor (from anaerobic bacteria). Another diagnostic sign in heavy clay soils is a surface crust or hard pan that forms after waterlogging and drying – this can indicate dispersive clay. If you observe a surface crust, you may need to break it up (light cultivation) to allow oxygen back in; its presence also suggests you should address the underlying soil structure for the longer term.
For diagnosing root disease issues related to waterlogging, consider testing suspect trees. If a tree declines after wet conditions, you might have Phytophthora or other root rot at work. Commercial lab services (such as Grow Help Australia or state department diagnostic labs) are available to test soil or root samples for pathogens. For example, SARDI (South Australian Research and Development Institute) offers a DNA-based soil testing service (like Predicta B for broadacre, and similar for horticulture) to detect Phytophthora and other soil-borne diseases before or after planting. These tests can confirm if Phytophthora spores are present in your soil or if a dying tree’s roots have Phytophthora or Rhizoctonia. While such testing incurs a cost, it can be invaluable in pinpointing the cause of decline and informing management (e.g., whether to treat with fungicides or improve drainage, or both).
In summary, before planting, dig and percolation-test your soils to identify drainage issues and rectify them early. After planting, keep an eye (and shovel) on how water moves and dissipates in your grove. Early intervention – whether it’s digging a quick trench to drain water or treating a root rot outbreak – can prevent minor waterlogging from snowballing into major tree losses.
An olive tree in a low-lying part of the grove showing signs of waterlogging: the soil is saturated and puddled around the trunk, and the tree exhibits leaf drop and dieback. Such areas should be identified and addressed proactively (through drainage or mounding) to avoid root disease development.
Preventing waterlogging in olive groves starts with good site selection and preparation, and continues with strategic management and engineering solutions in the field. Below are key methods – both traditional cultural practices and engineered interventions – to keep olive roots high and dry (or at least prevent them from drowning). Emphasis is placed on techniques proven under Australian conditions, where heavy clay subsoils and intense rain events are common.
1. Site Selection and Layout: If you have the luxury of choosing or modifying the planting site, favor locations and layouts that facilitate drainage. Avoid planting olives in natural drainage sumps or flood-prone flats. A gentle slope (even just a 1-2% gradient) is beneficial to shed surface water. If the grove site is flat, you may need to create a slope by laser-leveling or at least plan surface water runoff routes. As a rule, ensure there is somewhere for excess water to go – a lower corner, a dam, a runoff channel – before planting trees. Also consider row orientation and planting density: rows oriented downhill can sometimes act as channels for water flow, whereas contour planting (following the land’s contours) can slow runoff – the best approach depends on your topography and should aim to avoid water accumulating around trunks.
2. Deep Tillage (Subsoil Ripping): For soils with a suspected hardpan or dense clay layer, performing deep ripping or subsoil plowing before planting is highly recommended. Running a stout ripper (with tines that penetrate 50–80 cm deep) through the planting lines will break up compacted layers and fracture the subsoil, improving vertical drainage and root access. Olive experts note that if you have at least ~1.2 m of uninterrupted, well-structured soil profile, you might not need deep ripping. But if a restrictive layer is present at, say, 30–60 cm, ripping is vital. Ripping is often done in two passes (in a cross-hatch pattern) and ideally when the soil is moist (but not wet plastic) to achieve shattering of the pan. In severe cases of textural contrast (e.g., a sharp clay layer), some growers use a slip plow or mouldboard to invert or mix soil layers, but this is a more intensive operation. Deep tillage encourages olive roots to explore deeper and allows rainwater to penetrate the soil profile rather than pooling on top. It must be done well before planting (the season prior) so the soil can settle and rainfall can re-form some structure in the profile. Note that if the subsoil is sodic, ripping alone is not enough – it should be combined with gypsum incorporation so that the shattered clay does not simply disperse and re-seal.
3. Raised Beds and Mounding: One of the most effective strategies for waterlogging-prone sites is to raise the olive tree root zone above the natural ground level. This can be done either by establishing raised beds across entire orchard rows or by mounding individual tree planting sites. In Australia, raised beds have been widely used in other horticulture and even broadacre cropping to manage waterlogging, and the same concept applies to olive groves. A raised bed can be created by heaping and berming soil along the row, typically using a grader blade or bed-forming implement. For individual mounds, soil can be scraped from the inter-row area and piled where the tree will go, or additional soil (preferably a loamy soil) can be imported and added. The mound should be at least 45–80 cm high and about 0.9–1 m in diameter to be effective. In practice, many olive growers aim for roughly knee-height mounds. This elevation ensures that even if water pools in the paddock, the tree’s crown and upper root system are above the saturation zone. It also encourages lateral roots to grow outward into better-aerated topsoil. In South Australia and Western Australia, some growers have reported success planting on long raised berms, especially on duplex clay soils – these berms function like narrow ridges that shed water to the furrows between rows. Raised beds significantly reduce the incidence of waterlogging by allowing excess rain to run off the bed and by improving soil aeration in the root zone. Keep in mind that raised beds can dry out faster in summer, so irrigation might need adjustment (drip lines on top of the mound, etc.). The cost of mounding (earthworks) is an investment, but it is far cheaper than losing trees or yielding to waterlogging. If one cannot mound the entire block, at least mound the low or heavy-soil sections, or mound individual high-value trees.
4. Soil Amendments – Gypsum and Organic Matter: As mentioned, gypsum is the go-to amendment for dispersive (sodic) clays. Applying gypsum in the planting row or even broadcasting and incorporating it into the topsoil can improve soil structure over time. For new plantings, incorporate gypsum into the soil during ground preparation (rates might be in the order of 2.5–5 t/ha or more, depending on soil tests). In an existing grove, surface-applied gypsum (e.g., a band along the tree row) will eventually leach into the soil and help flocculate clay, though incorporation is better if feasible. Gypsum takes effect over months to years, so be patient and reapply as needed based on soil test ESP levels. Alongside gypsum, building soil organic matter can also enhance drainage. Adding compost or manure in moderate quantities can improve soil aggregation and porosity, especially in lighter soils. However, in very heavy clays, too much organic matter at once can actually hold more moisture; the key is a balanced approach. Cover crops or mulches can also improve soil structure over the long term and help create macropores (via root channels and earthworm activity) that assist drainage. Just be cautious that any added organics are well rotted – raw manures can sometimes temporarily worsen structure or tie up nitrogen.
5. Surface Drainage Systems: Engineering the surface water flow can prevent water from ever accumulating around olive roots. A common method is installing spoon drains or diversion banks to channel runoff away. Spoon drains are shallow, broad depressions dug across a slope that act like artificial creeks; they intercept overland flow (or excess rain from a flat) and convey it to a safe outlet (such as a dam or a natural waterway). They can be constructed with a grader and should have a gentle grade to encourage flow. It’s important to place such drains above the orchard or in inter-row areas to catch water before it settles around trees. In flatter groves, even a small ditch (30–40 cm deep) along one side of the block can help drain water out. Ensure any surface drain is kept clear of silt and trash, especially after storms. Also, avoid discharging the water onto a neighbor’s land without permission – route it to a designated drainage line. In orchards that are already planted, growers have dug emergency drains when facing waterlogging; for example, running a single furrow with a tractor through a waterlogged aisle to give water an escape route. While this isn’t ideal for root disturbance, it can save trees in a pinch by getting water off the orchard quickly. Remember, the faster water drains after heavy rainfall, the better the chance your trees won’t suffer.
6. Subsurface Drainage Systems: For chronic waterlogging in high-value groves, a subsurface drainage system may be warranted. This typically involves burying perforated or slotted PVC “agricultural pipes” (aka tile drains or ag lines) below the root zone to lower the water table. A common design is to trench in slotted pipes at a depth of 60–100 cm, in parallel lines across the orchard, with a slight gradient to lead water out to a sump or outlet. These trenches are backfilled with gravel or coarse sand around the pipe to act as a filter and encourage water entry. The spacing of drains depends on soil permeability – heavy clays might need drains every 10–20 m, whereas loams can have wider spacing. Subsurface drainage is best designed by an engineer or experienced drainage contractor because the specifics (depth, spacing, outlet, gradient) are critical for it to function properly. When done correctly, subsurface drains can effectively draw excess water out of the root zone before it causes harm. This solution is more common in larger orchards or where waterlogging is severe and persistent (e.g., an olive grove on a flat clay plain). It is an expensive up-front solution, but it can make an otherwise unviable site productive. Some Australian growers have combined subsurface drains with raised beds – the raised bed keeps the surface roots dry, while the buried pipes lower the overall water table. If you install subsurface drains, also install observation points (e.g., riser pipes or inspection pits) to monitor flow and allow maintenance (flushing out silt, etc.) in the future.
7. Water Management and Irrigation Practices: Growers should also adjust their irrigation strategy to the soil’s capacity. Over-irrigation can mimic waterlogging even on well-drained sites. In heavy soils or areas prone to saturation, use shorter, more frequent irrigation rather than deep, infrequent soaking. Ensure drip emitters are not leaking excessively in one spot. It’s also prudent to pause irrigation if rain is forecast or after heavy rain – monitor soil moisture and only resume when the profile has drained sufficiently. Smart irrigation controllers or soil moisture sensors (tensiometers, capacitance probes) can aid in preventing inadvertent waterlogging from irrigation by giving real-time feedback on soil saturation. Essentially, match your irrigation volume to the soil infiltration rate; any water applied beyond what the soil can absorb will stagnate and harm roots. During cooler months or rainy periods, many Australian olive groves need little to no irrigation – trees can often sustain on stored subsoil moisture until conditions dry out.
8. Remedial Actions for At-Risk Trees: Despite best efforts, you may still find pockets of waterlogging in an established grove – for example, an unexpected seep area or a spot you thought would drain that did not. In such cases, it’s important to take corrective action quickly. For individual trees suffering in a boggy spot, one option (labor-intensive but effective) is to dig out and replant the tree on a mound. Carefully remove the tree during winter dormancy or a cool period, lifting as much of the root ball as possible (or take cuttings if the tree is small and root rot is advanced). Then improve that site – scoop out a wide planting hole, mix in gypsum if clay, and backfill to create a mound 0.5 m or more high – and replant the olive on this raised position. This essentially “rescues” the tree from the swampy ground. It’s best done before the tree is too weakened. Afterwards, monitor it closely for recovery and consider protective fungicide (e.g., phosphite) treatments for root rot.
For larger sections of the grove that prove wet, you might implement a new drain or trench as discussed, even if it means sacrificing a row middle for drainage. Cutting a shallow drain along a contour above the wet area can intercept water, or a deeper trench through the wet area can drain it. These fixes can be done after harvest when equipment access is easier and minor root damage from trenching will be less impactful. Always restore ground cover or mulch over disturbed soil to prevent erosion after digging drains.
9. Disease Management in Waterlogged Situations: If trees have experienced waterlogging, there is a risk of root disease taking hold. As a preventive measure in waterlogged-prone orchards, some Australian agronomists recommend applying phosphorus acid (phosphonate) routinely. Phosphorous acid is a low-toxicity fungicide that is very effective at suppressing Phytophthora in many crops. It can be applied as a foliar spray (commonly at 2.5–10 mL/L depending on product strength) every 6–8 weeks during the wet season. The chemical boosts the tree’s own defenses and can halt incipient Phytophthora infections. In olives, phosphonate is often applied to the leaves (or even as a trunk spray or injection if the canopy is sparse) and allowed to translocate to the roots. This is a preventative approach – it’s most effective when applied before or at the onset of waterlogging conditions, not after a root rot is advanced. If your grove is in a region with warm, wet summers (e.g., Northern NSW or Queensland) where Phytophthora is known to be present, a proactive phosphonate program on young trees can be a lifesaver. Additionally, ensure good sanitation: avoid moving soil from wet infected areas to clean areas (Phytophthora spreads via water and soil), and quarantine any new nursery stock (check their roots for health).
Should Rhizoctonia or other fungi be suspected after waterlogging, there are no specific curative sprays, but improving conditions for the tree to recover is key. This may involve fertilizing the foliage (since compromised roots can’t uptake nutrients well). Foliar feeds of calcium and boron, for instance, have been observed to help olives push new healthy root and shoot growth after water stress. A complete foliar nutrient spray (including NPK and trace elements) can support the tree while its roots regenerate. Prune out any dead or dying branches caused by dieback, but avoid heavy pruning of live tissue – the tree needs as much healthy leaf area as possible to recover. Instead, only remove the clearly necrotic wood and allow any new suckers from the base to grow (they help rebuild the canopy and root system balance). Once the tree shows recovery and the soil has been fixed (drained or mounded), it should regain strength over subsequent seasons.
10. Regional Considerations: Across Australia, the strategies above should be tailored to the local climate. In Mediterranean-climate regions (e.g. South Australia, WA), the highest waterlogging risk is in winter and early spring when rains are frequent – here, focus on winter drainage and perhaps covercropping in summer to maintain structure. In summer-rainfall areas (e.g., eastern Australia), intense downpours can cause flash waterlogging even in midsummer; ensure drainage is ready year-round and be cautious with summer irrigation. In some parts of NSW and QLD, heavy clay soils underlay the valleys – these are classic cases for raised bed planting plus prophylactic phosphonate sprays in the storm season. Contrastingly, in parts of Victoria or southern NSW, waterlogging might coincide with cooler weather, which slows tree metabolism; there, one must be wary of diseases like Verticillium, too, which can co-occur in cool wet soils. No matter the region, always aim to “get the water off the paddock, or get the tree above the water.” A combination of the discussed methods often yields the best result – for instance, ripping + mounding + surface drains + gypsum application might all be employed on a particularly challenging block of sodic clay.
In conclusion, managing waterlogging in olive groves requires diligence in planning, observation, and intervention. The effort is justified by the potentially severe consequences of inaction: tree losses, disease outbreaks, and reduced yields. By understanding your soil’s quirks (clay pans, sodicity) and using the preventive tools available (from mounds and drains to chemical treatments for root rot), you can successfully grow olives on difficult soils and in wet climates. As Australian experience has shown, even marginal clay lands can produce healthy olive crops if waterlogging is kept at bay through smart agronomy. The key takeaways for growers are: prioritize drainage in every decision, regularly inspect and maintain soil structure, and act quickly at the first sign of water stress or root disease. With these practices, olive trees can thrive in regions of heavy rain and clay, yielding bountifully without getting their feet too wet.
INDUSTRY NEWS
The NSW Department of Primary Industries’ (DPI) Wagga Wagga Edible Oils Laboratory - a cornerstone of Australia’s olive and oilseed testing infrastructure - is expected to cease operations by Christmas 2025, with sample submissions accepted only until mid-November. The closure represents a significant loss for growers, processors, and exporters who have relied on the lab’s internationally accredited testing services for more than two decades.
Located within the Wagga Wagga Agricultural Institute, the DPI’s edible oils laboratory has been one of Australia’s few facilities accredited to NATA, AOCS, and International Olive Council (IOC) standards. It has played a critical role in verifying olive oil quality, authenticity, and export compliance, as well as providing trusted testing for canola and other oilseeds.
The lab’s closure follows the NSW Government’s announcement of widespread job cuts across the Department of Primary Industries - around 165 positions statewide - raising alarm among regional industries dependent on these essential technical services.
According to industry updates, the Wagga team will continue accepting samples until approximately 14 November 2025, before winding down operations ahead of Christmas. After that point, testing services will no longer be available through the Oil Testing DPI Laboratory.
While the department has yet to make a detailed public statement about the transition plan, producers are being advised to prepare for changes now, especially those requiring export certification or routine oil-quality analyses.
The loss of this facility is being described as a major setback for the Australian olive industry, particularly for small to mid-sized growers in New South Wales and surrounding regions. The Wagga lab’s proximity and affordability have long made it a practical option for quality assurance, benchmarking, and product validation - key factors in maintaining consumer trust and market competitiveness.
Its closure could mean:
With the Wagga Wagga laboratory closing, industry attention is turning toward Modern Olives Laboratory Services in Victoria, which offers a full suite of IOC-listed testing options, though it is not currently IOC-accredited for olive oil and related products in 2025. Modern Olives Laboratory holds AOCS recognition for both chemical and sensory analysis for 2025, as well as a TGA licence covering chemical and physical testing of olive oil derivatives and microbiological testing of olive derivatives only.
Modern Olives is a long-established recognised testing facility providing analytical services to growers, processors, and exporters across Australia and overseas. More information about their services can be found at:
Industry leaders are urging state and federal governments to engage with the olive and edible oil sectors to ensure a smooth transition of testing capabilities and protect the integrity of olive oil standards. Without a coordinated plan, the risk grows that smaller producers could lose access to affordable, timely, and accredited testing - jeopardising both domestic labeling compliance and export eligibility.
As Australia continues to strengthen its reputation for high-quality, traceable olive oil, maintaining a strong laboratory infrastructure is essential. The Wagga Wagga lab’s closure marks the end of a chapter in regional agricultural science, but it also highlights the need for ongoing investment in independent, nationally recognised testing to support the industry’s future growth.
For further information:
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.
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.
Currently, hundreds of Australian processors are already achieving outstanding results with Oliomio systems, producing exquisite extra virgin olive oil from their own fruit. True to its name - Oliomio, meaning “My Oil” - this technology gives growers full control over every stage of production, from fruit to finished bottle.
Each Genuine Oliomio machine is backed by excellent technical support provided by The Olive Centre, the exclusive Australian distributor. The Olive Centre offers on-site installation and comprehensive after-sales care to ensure growers get the best possible results from their investment.
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.
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
MORI-TEM DMT Series Olive Oil Extraction Decanter Units
Knocker Pump Paste Transfer
MORI-TEM Electrical Installations – Cultivar & Tecnotem Line
See More: Oliomio Machinery
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.
