Olive Oil Extraction Press/Olive Oil Press Mill in Namibia
- Use: Cooking Oil
- Type:Cooking Oil Extraction Machine
- Production Capacity: 3-200TPD
- Power(Kw): 1.5-2.25kw/Manual
- Dimension(L*W*H): 46*24*33
- Specification: 700/800/780 MM
- Servo Motor Brand: ZhonDus
- Market: Namibia
Oliomio 80 | Olive Oil Processor Press Machine | Olive Oil
The Oliomio 80 olive oil extraction machine is suitable for a small producer with a capacity of around 40, 80 kg per hour throughput of olives. This 'in-between' size has made the Oliomio 80 very popular. Olives are poured into the hopper, where an auger carries them to a hammer-mill for crushing. With a processing capacity of up to 70 to 80 kgs of olives per hour, this machine is recommended
Olive oil extraction. An olive mill and an olive press from the Byzantine period in Capernaum. Olive press in Ottoman Palestine (20th-century) Frail, used in pressing the olive pulp. Olive oil extraction is the process of extracting the olive oil present in olive drupes. Olive oil is produced in the mesocarp cells, and stored in a particular
Olive Oil Press Machine for Home Use: A Buyer’s Guide
From my experience, there are three main types of olive oil press machines that you’ll encounter: the hydraulic press, the screw press, and the traditional press. Each has its pros and cons, so let’s break it down. 1. Hydraulic Press. Imagine a strongman competition but with olive paste instead of heavy weights.
Oliomio Gold is the ideal machine for producers who want to process their olives immediately after picking in order to obtain high-quality extra virgin olive oil. The machine can process up to 90-100 kgs of olives per hour and is recommended for a daily production of approximately 700-800 kgs in 8 hours. It is equipped with a knife crusher, a
Olive oil extraction
The olive paste is put into a malaxer which is a trough with spiral mixing blades. The temperature within the malaxer is monitored to ensure that the olive paste is not heated above 27ºC (80.6ºF). Malaxation takes 20-45 minutes. Separate solids and water from oil. After malaxation, the mix is passed to a centrifugal extractor.
GRINDING THE OLIVES INTO A PASTE. The second step is crushing the olives into a paste. The purpose of crushing is to tear the flesh cells to facilitate the release of the oil from the vacuoles. This step can be done with stone mills, metal tooth grinders, or various kinds of hammermills.
The Olive Oil Pressing Process
Following the grinding process, the olive paste is spread onto fiber disks, which are then stacked onto a press. The press applies pressure to the stacked disks, squeezing out the golden liquid from the olive paste. This gradual extraction process allows the oil to seep out naturally, without the use of heat or chemicals, preserving its purity
We use modern olive oil processing which consists of 3 main processes: crushing, malaxing, and centrifugation. This method as well known as the first cold-pressed olive oil extraction process which avoids overheating uses mechanical means only, with no chemical treatment involved. Oliviada extra virgin olive oil extraction process infographic.
How Many Times Can You Press Olives When Making Olive Oil?
The best and most modern oil mills can extract up to 92% olive oil from the fruit. However, anything more than 86% is acceptable, and you can go with them. If the mill can’t extract more than 86% of the oil from the fruit, look for a new one. Related: The Process of Making Olive Oil
This stage of the process is crucial to guarantee the quality of the olive oil, as between the harvest and the extraction of the olive oil it cannot take a long time as it can trigger a reduction in the olive’s sensory properties, an increase in acidity, and other undesirable effects. [Citation 10, Citation 17]
