Olive oil press line

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The production process of olive oil is similar to that of squeezing fresh juice: the whole fruit, that is, the pulp and kernel, is squeezed together, and must be sent to the factory in the shortest time after picking, and crushed into a paste.

Since the fruit is easy to ferment and deteriorate, the traditional method is to quickly mash it into a paste, and then spread it on a mat-like sieve and use a hydraulic-powered pressure device to squeeze out the oil.

The modern mechanized method is to use two-phase or three-phase centripetal mechanical lateral movement, and the rod-type dumper at the same level will pump out the liquid.Of course, these two methods must be filtered many times.

After the impurities are separated, the oil obtained before storage is called virgin olive oil (VIRGIN OLIVE OIL). During the mechanical production process, the oil in this fruit, that is, olive oil, can be obtained to the maximum extent.

In the professional field, there are still some processing processes, taking into account many chemical links, adding some kind of solvent, improving the quality to achieve fatification, making it a more delicious edible oil, and some acid treatment processes, etc. , these are all industrialized processes that cannot be achieved by the original oil extraction process. 

Generally speaking, the oil yield of the fruit will be different depending on the variety, geographical environment, planting technology, fertilization and irrigation. Generally speaking, the oil yield Between 35% and 60%.The yield of virgin olive oil is the highest, and the production of this olive oil needs to be processed with higher technology to remove impurities.Due to the high economic value of olives, even the dregs after oil extraction can produce some crude oil, because the dregs still maintain the original and most primitive chemical structure. If you have the experience of eating olives, you will have the impression that the oil content in the hard core is also extremely high, sometimes up to 12%-30%.

Olive tree-→olive fruit-→transportation-→oil mill (cleaning, crushing, grinding)-→pressing/separation (pressing, separation, transfer)-→pure olive oil-→storage and harvesting olives The tree blooms in spring, and in summer to late autumn, the fruit begins to form and ripen, changing from green to black, and harvest begins in winter.

Harvesting method: Manual picking and mechanical vibration ensure that the olives are intact and free from damage.Transportation and processing It is still necessary to ensure that the olive fruit is not broken during transportation.After arriving at the oil mill, the olives should not be stacked high to avoid fermentation caused by overheating.

Olive fruit must be cold pressed within 24 hours of harvest to obtain high-quality olive oil.No chemicals are added during the pressing process, and the processing temperature is lower than 35 degrees.

Storage Olive oil is stored in cellars or warehouses at an ideal temperature of 15-18 degrees, and special containers are used to prevent olive oil from oxidation.There are generally three methods of olive oil extraction. No matter which method is used, first, the whole fruit must be ground to make it into a pulp composed of core, meat, water and oil.Then start to separate the solid matter from the oil juice. The oil juice part usually contains 20% oil and 80% water. Finally, separate the two liquids, water and pure oil. Each method can be carried out alone or in combination conduct.

Production method

1. Squeeze method This is the method that has been used since ancient times, and it is also the most traditional method.Generally, a stone mortar is used to grind the olive fruit into a paste, and then spread it on a round mat. Several sheets of this mat should be laid, and the oil is squeezed out from above.Start with low pressure, and finally add a pressure of 250~450kg/cm2, and the squeezed juice is mixed with olive fruit juice and water. After the juice is squeezed, it will settle quietly, or use a centrifuge to separate the oil.

2. Centrifugal separation method This method has been popularized for several years and has gradually replaced the pressing method. The olive fruit is crushed with a high-speed grinder, then stirred with a mixer, and then the olive paste is put into a separator that declares war. Separate the oil and water mixture. Finally, put the liquid into another separator to separate the oil.

The olive oil processing process is as follows: naturally mature fresh fruit must be squeezed out of oil within 24 hours after picking. The whole process does not use heating or chemical solvents.Only take the olive oil after the first pressing (the best quality), which is what we call extra-pure cold-pressed olive oil, which is a real pure natural green food.

3. Filtration method This is a method that is not often used alone. Using steel plates and applying the method of surface tension difference between oil and water can extract high-quality oil.Because of its low oil absorption rate, it is generally not used alone.Instead, it is used in conjunction with the above two methods.First, pound the olive fruit into a paste, and then insert the steel plate into it. When the steel plate is pulled out, there will be oil on the surface of the steel plate, and then collect the oil.

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