LEARN ABOUT OUR PROCESS

Our Process Stages

There are a number of important steps that you must take into account for producing Cold Pressed Extra Virgin Olive Oil

STEP 1

CLEANING & WASHING

 

The first step in the Olive Oil Extraction Process is the cleaning and washing stage. The Olives get poured into the hopper and fed by an automatic elevator to the blower. The blower takes out all of the leaves and sticks mixed among the fruit. The fruit then travels into the washer, then transferred into another hopper ready for the crushing stage.

olives being sprayed with water for washing
crushing olives into paste to extract oil

STEP 2

CRUSHING AND MALAXING

 

As the olives are fed into the second hopper they are fed by a conveyor into Crusher. The fruit is then crushed and turned into paste. The paste then gets kneaded at 28 degrees for a least 45 minutes inside Malaxer, this is the phase where the term ‘cold pressed’ originated from, for the paste not to be heated excessively. Once the paste is kneaded it is then ready for the main separation stage.

STEP 3

EXTRACTION

 

The paste is then automatically fed into the Centrifuge (Decanter), which separates the solids from the liquids. In this process the pomace, water and oil are all separated from each other using centrifugal force.

Our centrifuge is run using a 2-Phase system. The advantages of using this system is: the oil holds better retention of polyphenols because very little water is added, scientifically proven the olive oil is far greater in antioxidants, no separate water waste in centrifuge, minimum wastage of water volume and the process is more natural.

Blue oil extraction machine
Freshly squeezed extra virgin olive oil

STEP 4

FINAL SEPARATION

 

When the oil is extracted from the centrifuge it is then sent to the vertical Separator which is the last stage in refining, producing Cold Pressed Extra Virgin Olive Oil.

olives being sprayed with water for washing

STEP 1

CLEANING & WASHING

 

The first step in the Olive Oil Extraction Process is the cleaning and washing stage. The Olives get poured into the hopper and fed by an automatic elevator to the blower. The blower takes out all of the leaves and sticks mixed among the fruit. The fruit then travels into the washer, then transferred into another hopper ready for the crushing stage.

crushing olives into paste to extract oil

STEP 2

CRUSHING AND MALAXING

As the olives are fed into the second hopper they are fed by a conveyor into Crusher. The fruit is then crushed and turned into paste. The paste then gets kneaded at 28 degrees for a least 45 minutes inside Malaxer, this is the phase where the term ‘cold pressed’ originated from, for the paste not to be heated excessively. Once the paste is kneaded it is then ready for the main separation stage.

Blue oil extraction machine

STEP 3

EXTRACTION

 

The paste is then automatically fed into the Centrifuge (Decanter), which separates the solids from the liquids. In this process the pomace, water and oil are all separated from each other using centrifugal force.

Our centrifuge is run using a 2-Phase system. The advantages of using this system is: the oil holds better retention of polyphenols because very little water is added, scientifically proven the olive oil is far greater in antioxidants, no separate water waste in centrifuge, minimum wastage of water volume and the process is more natural.

Freshly squeezed extra virgin olive oil

STEP 4

FINAL SEPARATION

When the oil is extracted from the centrifuge it is then sent to the vertical Separator which is the last stage in refining, producing Cold Pressed Extra Virgin Olive Oil.

FIND OUT WHERE FRANCESCO EXTRA VIRGIN OLIVE OIL IS STOCKED

PHONE: 0412 906 616