Homesteading To The Next Level
Are you ready to purchase an olive oil machine? Are you ready to take your homestead to the next level? If your homestead includes an olive orchard, have you thought of making your own olive oil? Most goals of the homestead life is to be completely self-sufficient. If you are thinking of starting olive oil production, then I have provided 3 companies with small, medium and large olive oil machinery from 3 different countries and their approximate prices. These particular countries use the best technology that preserve the nutritional value, aroma and taste quality in the production.
Olive Process
There are a few methods for olive oil production. We will discuss the Traditional, and the Decanter Centrifugation Method.
The Traditional Method Approach: Olive Oil Extraction through Pressing
This age-old technique dates back millennia, with its origins tracing to over 5000 years ago when the Greeks pioneered olive pressing. In this method, an olive press exerts pressure on olive paste, effectively separating the liquid oil and vegetation water from the solid components. Subsequently, the oil and vegetation water are segregated using standard decantation procedures. Remarkably, this fundamental process remains in widespread use today, offering a viable means of producing top-quality olive oil when appropriate precautions are observed.
The traditional method of making olive oil involves several steps, starting from harvesting the olives to extracting the oil. Here’s an overview of the process:
Olives are typically harvested in the late autumn or early winter when they are at their peak ripeness. Traditionally, olives are hand-picked from the trees to avoid damaging them. However, modern methods involve mechanical harvesting.
After the harvest, the olives are sorted to remove leaves, twigs, and any other debris. This is usually done manually or with the help of machinery. The cleaned olives are then washed to remove any remaining impurities.
In traditional methods, large stone wheels or granite mills are often used to crush the olives and make a paste. The goal is to break down the olives into a homogeneous paste while preserving the oil-rich cells.
Next is a process called malaxation, which is when the olive paste is then mixed or stirred. This helps the oil droplets coalesce and improves the efficiency of oil extraction. Malaxation can last from 20 minutes to an hour, depending on the desired quality of the oil.
In the traditional method, the olive paste is placed on pressing mats or disks, which are stacked on top of each other. Pressure is applied to squeeze out the olive oil from the paste. This method is called cold-pressing because it doesn’t involve heat or chemicals that can alter the oil’s flavour and quality.
In the traditional method, the olive paste is placed on pressing mats or disks, which are stacked on top of each other. Pressure is applied to squeeze out the olive oil from the paste. This method is called cold-pressing because it doesn’t involve heat or chemicals that can alter the oil’s flavour and quality.
The pressure applied during pressing separates the oil from the solid components, including the pulp and the pits. The resulting mixture contains olive oil, vegetation water, and some impurities.
The mixture is left to settle in tanks or vats. During this time, the oil naturally rises to the top because it is less dense than the water and impurities. This separation process can take several hours or even days.
Then we have the final separation, which occurs once the oil has separated from the water and impurities, it is carefully skimmed off the top. This is the extra virgin olive oil, which is the highest quality and most flavorful. The remaining material is often used for lower-grade olive oils or as a byproduct.
Lastly there can be an optional filtration. Some producers choose to filter the olive oil to remove any remaining fine particles or sediment. Filtration can further clarify the oil.
The final olive oil is stored in clean, dark containers to protect it from light and air, which can cause it to deteriorate. Proper storage is crucial to maintaining the oil’s quality and flavor.
This traditional method of olive oil production has been used for centuries and is still favored by many producers who value the preservation of the oil’s natural flavors and health benefits. It’s worth noting that modern olive oil production may also employ more automated and industrial techniques to meet higher production demands, but the basic principles of olive oil extraction remain the same.
The Decanter Centrifugation Method
The decanter centrifugation method is a modern and highly efficient technique used in olive oil making to extract oil from olives. It is a mechanical process that significantly speeds up oil extraction compared to traditional methods like pressing. Here’s a step-by-step explanation of the decanter centrifugation method for olive oil production:
There’s the Harvesting, sorting and washing, crushing and malaxation steps as mentioned above.
Now, this is where the decanter centrifugation method begins and you can see how it differentiates itself from traditional methods. The olive paste is fed into a specialized machine called a decanter centrifuge. This centrifuge uses centrifugal force to separate the various components of the olive paste based on their densities. Due to its lower density, olive oil separates and is pushed to the outer wall of the centrifuge drum.
The denser vegetation water (composed of water and other impurities) is pushed toward the center of the drum. The remaining solid residue, including pulp and pits, is discharged from another outlet.
Decanter centrifuges are often designed for continuous operation, which means that olives can be continuously fed into the machine, and oil, water, and solids can be continuously separated.
The separated olive oil, which is now free of water and impurities, is collected from the outer edge of the centrifuge drum. It is then typically filtered to remove any remaining fine particles or sediment.
The final olive oil is stored in clean, dark containers, just like in the traditional method, to protect it from light and air.
The decanter centrifugation method offers several advantages:
- It is much faster than traditional pressing methods, making it suitable for large-scale olive oil production.
- The process is highly controlled, which can result in consistent and high-quality olive oil.
- The closed system reduces the risk of contamination, ensuring food safety.
- It can extract a higher percentage of oil from the olives compared to traditional methods.
However, some argue that this method may lead to a slightly different flavour profile compared to traditional methods, as the increased efficiency might affect the oil’s sensory characteristics. Nonetheless, decanter centrifugation has become a popular choice for modern olive oil production due to its speed and efficiency.
The Best Olive Oil Machines
These days with the demand, cold press olive oil machines are the most efficient. Down below I have showcased the best olive oil machines that maintain the organoleptic features of olive oil from the top 3 companies organized from low production to commercial scale machines.
PERSSEH
Below are 3 production types of olive oil machines from the company PERSSEH. PERSSEH is located in Iran and has been established in the food industry machinery and production of edible and medicinal oils since 2008. Their company now consists of five departments: Design, food machinery production, production of edible and medicinal oils, margarine and shortening, and trade of second-hand food industry machinery.
Small Production: Mini Olive Oil Machine 50kg/h – Eco
Perfect for getting started into the business or for home use to process your small sized orchard. The Mini Olive machine has a small chassis and is operated with 220 volts or 380 volts of electricity. With the dimensions being 680 x 1660 x 1550 mm, you can fit it in your home, garage, garden, rooftop or wherever you find suitable. It’s portable with wheels for easy mobility.
- It has the capacity to process 40-50 kg of olive paste per hour.
- Maintains the olive oil quality criteria during production.
- Environmentally friendly and exempt from Ministry of Environment paperwork for olive oil production.
Points to consider:
It’s the most basic model therefore you will have to wash, de-stem and remove leaves from olives. For avocado’s, you will need to remove the pit and skin before placing into the machine. The company has the de-stemming and washing equipment sold separately.
Medium Production: OLIVE OIL MACHINE 100 KG/H
Processes 80-100 kg of olive paste per hour. It is portable and can be conveniently moved to different areas. However, there are 3 machines in total so it does take a little more space than the compact version above.
An awesome feature about the OLIVE OIL MACHINE 100 KG/H series can process the olive paste at different speeds and based on the type and collecting time of the olives, thus, enables you to work more comfortably. Malaxator heating system is produced as standard equipment, and it enables the olive paste to be processed in the ideal temperature range based on the need (18-27 degrees). Olive oil output yield is increased thanks to the malaxator heating system.
- Has a control panel, extraction unit and washing unit.
- Equipment and machine options suitable for various production purposes.
- Environmentally friendly and exempt from Ministry of Environment paperwork for olive oil production.
Large Production: Olive oil machine 200kg/h – Prof
This model has the capacity to process 150-200 kg of olive paste per hour.
This model processes the olive paste at different speeds by making adjustments based on the olive type and harvesting time of the olives, thus, enables you to work more comfortably. Particularly in order to provide an advantage in production areas without air conditioning, the malaxator heating system produced as standard enables olive paste to be processed within the ideal heat range (18 – 27 degrees) based on the need and increases your olive oil output yield.
- In OLIVE OIL MACHINE 200KG/H PROF series machines, the cycloid gear box system gives the decanter more strength and enables it to work more quietly.
- Master 200 PROF olive washing and defoliation unit is a model that works effectively for olives that have a low-medium density of leaves. There is an adjustable-speed screw conveyor for olives that works in a horizontal position on the upper bunker of the unit.
- A constant water inflow is provided into the lower bunker and wastewater is thrown out of the system through the discharge valve. Washed olives are sent to the next production stage through the screw conveyor.
Polsinelli
Polsinelli is an Italian company that was established in 1958 with its beginning in manufacturing presses and crusher-destemmers. As the market evolved the company extended the range of products to stainless steel tanks and small machines forfiltration and bottling. The company has an extensive 2 decades plus of specializing in the design and construction of equipment as well as plants for small and medium-sized cellars, supplying all kinds of winemaking products needed to assist the entire production process, up to bottling.
Polsinelli has broadened their repertoire by strengthening the innovative technology in manufacturing equipment for the olive oil production, craft beer brewing, kombucha brewing, spirits and food jam and jelly making .
Small Production: Spremioliva 30 Oil Mill
The Spremioliva 30kg is a practical and compact olive oil machine solution ideal for both producers and farmers seeking a high-quality tool for effortlessly extracting olive oil at home or your business.
With an impressive capacity of 30 kilograms of olives per hour, it empowers you to yield approximately 200 kilograms of oil within an 8-hour work period. Furthermore, it can be seamlessly integrated with a defoliator-washer and a collection tray featuring a 20×20 carton filter for added convenience.
- Hourly production 30 Kg.
- Has a knife crusher.
- Has a horizontal malaxer.
- Two-phase decanter
- Voltage: Single-phase 220V 2.5 Kw 50 Hz
Medium Production: Oil mill Gold 100
The Gold 100 oil mill supports daily production of around 800kg and enables immediate olive processing for premium-quality extra virgin olive oil.
The Gold 100 crusher olive oil machine boasts a knife crusher, continuous horizontal crusher, and a state-of-the-art 2-phase decanter for high efficiency catering to both industrial and artisanal productions. Its cleaning is fully automated with an integrated washing circuit. Standard features include a water dosage flow meter, an inverter for decanter crusher speed control, and an automatic heating function for the presses, complete with an integrated temperature sensor. It also incorporates two variable speed drives, one for the pulp feed screw and another for the olive feed screw.
- Hourly production: 100 kg
- Overall dimensions cm: 152 x 91 x 160(h) Weight: 415 kg
- Standard voltage: single-phase 220V 3.5 kW 50 Hz or three-phase 380V 50Hz
- Water dosage flow meter
- Pomace discharge pump
Large Production: Profy 200 Oil Mill
The Profy 200 olive oil machine, meticulously crafted for extracting high-quality extra virgin olive oil, presents an ideal solution for companies seeking a robust, specialized machine with a substantial hourly output of 200 kg.
Standard features of the Profy 200 crusher include a hopper with a variable speed auger, ensuring optimal olive transfer to the crusher. Its stainless steel construction guarantees impeccable hygiene and preserves the organoleptic qualities of the extracted oil.
he crusher is equipped with a reel shaker featuring helical blades, setting industry-leading standards for crushing efficiency. A heating element within the crusher’s cavity maintains paste temperature, adjustable between a minimum of 18°C and a maximum of 25°C.
Within the Profy 200 crusher, two types of presses operate: one receives the paste from the crusher, and the other extracts oil via a variable speed pump. Two adjustable nozzles facilitate olive oil discharge, while a PSS1 pump, mounted beneath the decanter, handles pomace removal.
- Stainless steel contact parts
- Hopper equipped with auger
- Optional variable speed drive for hopper
- Crusher
- Grammer with agitator reel equipped with helical blades
- 2 kneading troughs for dough reception and extraction
- Gram cavity with heating element
- Pump equipped with variable speed drive
- 2 adjustable nozzles
- PSS.1 pump for oil outlet
- Hourly output 200 kg
Ölwerk
Ölwerk is a German Company. There’s not much information on how they established themselves however on their website they have and extensive reprtoire of machinery for not just olive oil machines, but other oil press machines that process about 50 varietals of seeds and fruits. They have won many Germany Innovation Awards, therefore, I thought it was necessary to add them in this article.
Small Production: OW Oliva 30
On mobile frame made of stainless steel, complete with electrical control box. The olive oil machines are used to produce an extra virgin of the highest quality by allowing the olives to be processed directly after harvesting.
The machine has a stainless steel grinder, a horizontal kneading device (capacity approx. 30 kg) and a 2-phase decanter. The speed of the grinder is regulated by potentiometer.
- Flow meter to control the addition of water
- • Cleaning device for the cylinder
- • Feed screw for olive porridge (from kneader to decanter) with variator
Medium Production: OW Oliva 100
For processing up to 100 kilograms of olives per hour. Extra virgin of the highest quality, as the olives can be processed directly after harvest.
This olive oil machine has a stainless steel grinding device, a horizontal continuous kneading device and a 2-phase decanter. The speed of the grinding device + decanter is regulated by means of a potentiometer.
- Flow meter to control the addition of water
- Cleaning device for the cylinder
- Heating device for the olive paste with temperature sensor, thermometer and display
- Conveyor screw for olives with variator
- Conveyor screw for olive mash (from kneading device in decanter) with variator
- Fully automatic cleaning device
- Transfer pump for olive waste
- Optionally with pitting device and variator for kneading device on request.
Large Production: OW Oliva 200
This particular olive oil machines is quite extensive in its features.
- Control of the entrance and Starting temperature of the olive paste in the kneading device
- Grinding device with Nirosta knives
- Minimal water addition thanks to modern screw
- The machine has a grinding device made of stainless steel, a horizontal continuous kneading device with 2 tanks (in the OW Oliva 200 model, each tank is equipped with a feed pump) and a 2-phase decanter
- Flow meter to control the addition of water
- heating device f. the olive paste with temperature sensor, thermometer and display
- Feed pump (positive displacement pump) for the olive mash with inverter
- On a mobile frame made of stainless steel, complete with electrical switch box
- Speed regulation for grinding device on request
Whether you’re a small-scale producer or a larger commercial operation, the right machine can make a significant difference in the quality and efficiency of your olive oil production. Keep in mind that the right olive oil machine should be well-suited to your specific production requirements and offer a good balance between cost, quality, and durability. It’s a significant investment, so take your time to research and choose wisely.
