Development Advisory
Service 02 / 07 · Olive Mill
The quality that enters the hopper can be lost in two hours of poor processing. We control the critical points of the olive mill so that the EVOO is defect-free and reaches its full potential.
Request a consultation → View all services →
Control parameters · example
MIXING TEMP ≤ 27 °C
MIXING TIME 40–60 min
ACIDITY < 0.2%
POLYPHENOLS 450 mg/kg
DEFECTS 0
Sample values. The target is set per project.
What's included
Defects cannot be fixed: they must be prevented
Mixing temperature, timing, cleaning, and storage determine whether good fruit becomes extra virgin or is downgraded to lampante. We support every critical point of the process, from reception to storage.
Mixing control
Mixing temperature and timing to protect aromas and yield.
Critical points
Reception
Quality parameters
Acidity
New in-house composting
Making use of olive grove by-products — olive pomace
Storage
Inerting
Process optimization
Record-keeping
How we work
An orderly process, with expertise at every step
01
Olive mill audit
We review the facility
02
Process plan
We define temperatures
03
Campaign support
We support critical decisions during milling.
04
Validation
Tasting and analysis confirm that the batch meets the target.
Who it's for
Designed for your project
- Cooperative and industrial olive mills
- Premium projects
- New olive mills being commissioned
01 Do you intervene during the campaign?
Yes, our support takes place during milling, when the decisions that determine quality are made.
02 What about by-product management?
We design in-house composting to turn olive pomace, pits, leaves, and prunings into resources, reducing costs and environmental impact.
03 Do you work with any machinery?
Yes; our expertise adapts to your decanter and your line, not the other way around.
Prepare for the next campaign
We audit your olive mill and set the control points before milling.