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Process working olives


The washed olives reach the mechanical press which rotating ast high speed provokes the breaking of the olives.
The organ breakers are made up of a series of metallic hammers/knives fixed to a rotating disc, all inside a perforated grid which regulates the size of the olive paste to be obtained. Compared to traditional systems with mullers, the knives, as they rotate at high speed, tend to extract a greater quantity of biophenols, which are responsible for the beneficial properties of the oil.

The successive working phase is made up of the kneading of the olive paste. The kneading machines ae stainless steel tanks inside which an arm which is suitably moulded revolves with the function of slowly mixing the olive paste.
This operation is necessary to favour the aggregation of the drops of oil in larger and larger drops (phenomenum of coalescence) and to allow the extraction of the oil must in the conclusive operation of the process. The control of the temperature of the paste in the kneading phase takes place thanks to the presence of spaces externally to the kneading machines for the circulation of hot water. Each single kneading machine is hermetically closed to limit the phenomenum of oxidation and the loss of aromas due to the gas exchange with the external environment.

The decanter allows the separation of the oil from the other components, pulp and water.
This is essentially a horizontal centrifuge, formed by a conical cylinder inside which a screw without end revolves at a slightly lower speed to detach the solid part. The separation of the oil from the vegetable water takes place thanks to the difference in specific weight. The oil thus obtained from each batch falls directly onto a weighing-machine to calculate the yield; then a sample is taken for the analytical determination of the chemical parameters of acidity and necessary peroxides to carry out a first classification of quality. The extraction equipment allows the process separate from each single batch conferred.

The oil produced is filtered and stored in stainless steel tanks under the head of nitrogen and at a controlled temperature of between 13 and 15°C so as to slow down the natural process of degradation.






Frantoio Cooperativa Agricola San Felice del Benaco
Via delle Gere, 2
25010 San Felice del Benaco (Bs)
Tel. 0365.62341