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Knowledge

Lab Tests Explained: Understanding Olive Oil Testing and Quality
At harvest time, it’s easy to get swept up in the rush of processing your olives, but remember... the care you take during harvest and processing will show up in your final product. Lab tests provide a window into the quality and authenticity of your olive oil, helping you meet quality standards and identify areas for improvement.
Olive Oil Extraction: Investing in the Right Equipment for Quality Production
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
Key Adjustable Parameters in Olive Oil Processing Machinery for Quality & Yield Optimisati
Efficient and high-quality olive oil extraction depends on fine-tuning multiple process variables. Below are critical control points and potential adjustment areas within modern olive oil production systems:
Olive Oil Testing is Changing And What Growers Needs to Know
The International Olive Council (IOC) has recently updated its trade standard, which sets the world’s benchmark for olive oil quality. These standards are what laboratories and authorities use to decide if an oil is “extra virgin”, “virgin” or “lampante” and whether it can be sold in export markets. In June 2025, the European Union formally supported a series of major testing changes at the 121st IOC Council of Members meeting. These changes ..
Fine-Tuning Olive Oil Quality Through Decanter Adjustments
Extra virgin olive oil (EVOO) owes much of its flavor, nutrition, and shelf life to the way it is extracted. One of the most critical steps in this process is adjusting the decanter centrifuge, a machine that separates oil from olive paste. This article explores how key settings—such as the choice between two-phase or three-phase systems and the differential speed (Dn) between the drum and screw—directly shape the quality of olive oil.
Vacuum-Assisted Extraction Boosts Virgin Olive Oil Quality & Phenolic Compounds
Research from the University of Perugia confirms that oils produced under vacuum retain greater nutritional value and improved stability. The innovation, showcased by MORI-TEM’s vacuum-equipped Oliomio systems, brings premium results within reach for producers of every scale. This article explores how vacuum extraction redefines quality standards in extra virgin olive oil production.