Oliomio is a well respected leader in the small to medium oil processing sector. The Genuine Oliomio remains on the cutting edge of the latest technology in innovation, quality, service and value for money. The Olive Centre is proud to be the Sole Australian agent for Oliomio in Australia. Oliomio in Italian means ‘My Oil’. Currently, over 80 processors Australia-wide are already having excellent results with their Oliomio for turning their fresh olives into beautiful Extra Virgin Olive Oil. This machine can be used to start a processing business to contract press other people’s fruit or you can use the Oliomio to value add your own olives. The advanced design, all stainless steel Oliomio is currently available in ten models starting from as little as 25kg per hour capacity through to 1,000 kgs per hour capacity. There is also now a smaller machine which has the capacity of 10 kgs per hour called Spremoliva. Which model Oliomio is for you? | | | 6 year trees (30kgs/tree) | 10 year trees (70kgs/tree) | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | |
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Process and Stages of the Oliomio. What is involved with olive oil processing! PRE-PREPARATION It is very important not to irrigate for the weeks leading up to harvest as the moisture content of the fruit can be too high, the optimum moisture content is 50%. Plump olives are sometimes full of water, not oil. The high water content makes the extraction of oil more difficult as the malaxing process is meant to rub and work the paste, collecting the tiny particles of oil together into globules that can be separated in the centrifuge. In fruit with very high water content this does not happen as well and the paste slops around instead of kneading properly. In order to produce Extra Virgin Olive Oil (EVOO), it is necessary to use freshly-picked olives. Another factor which is very important is the correct time of harvesting which should not be too early as this results in low oil yields. Immature fruit will give less oil. Even though the skin can be dark in colour the flesh on the inside of the fruit may still be classed as green. In Southern Queensland we have intense sunlight and therefore the skin tends to colour much faster than in the Southern states and Mediterranean olive growing countries. Many growers actually allow up to 5% of the ripe fruit to drop to the ground and be wasted before harvesting the remaining fruit and processing it into oil. This ensures that almost all of the fruit is fully ready for the extraction process and the resultant oil yield will be greater. After sorting out the leaves and small twigs from the fruit and washing the olives. The objective is to remove all impurities from the fruit i.e. other foreign substances such as sprays, dust, soil, stones and other solid matter. The washing and de-leafing process can also be operated from the control panel of the Oliomio which is designed to operate the DLE (leaf remover, fruit washer & elevator, Capacity 500kgs/Hour), MAXI DLE (Capacity 1,000 kgs/hour) or MINI DLE (Capacity 150kgs/hour) or other options are a manual leaf remover (250 - 300 kgs/hour), or a combined hopper, fruit washer and auger (300kgs/Hour) is available. If the fruit has been hand harvested directly from the tree, the amount of leaves is minimised and washing and de-leafing may be omitted from the process. A belt elevator can be used to transfer the olives into the hopper with the option to add a leaf remover (Small Model Auger - capacity 300 kgs/hour, Large model Capacity 1,000 kgs/hour). When setting up your processing facility, the slab thickness should be a minimum of 125mm. GRINDING The olives are transferred from the DLE or are poured into the hopper of the Oliomio where and an auger sends the olives to the hammermill-grinder. The hammers push the fruit across the ridges of the hammermill screen in order to release the oil from the cells within the fruit. The objective is to tear the flesh cells to let the oil escape from the vacuoles, thus allowing the formation of larger droplets which is later separated in the centrifuge. The grinding process is designed not to add too much heat to the paste. Also, there are optional crushing (flesh removing - Deno) machines available so you can obtain a ‘Pitless Oil’ which removes the pit from the whole extraction process. There are three different capacities of this machine. Deno 200 -approximately 200 kgs of olives throughput per hour Deno 400 - approximately 400kgs of olives throughput per hour Deno 1,000 - approximately 1,000kgs of olive per hour.
MALAXING/MIXING The grinder/hammermill drops the crushed olives into the low velocity mixer. It takes the mixer approximately one hour to complete its cycle (including the grinding process). Once the mixer is filled, the paddle sets off a micro-switch at the top of the mixer and switches off the grinder. On the front of the machine there is a thermometer which shows the temperature of the paste inside the mixer or on larger models a digital temperature gauge is used to regulate temperature from the control panel. The optimum temperature should be between 20 - 28C. The mixing paddles inside the malaxer are designed to mix the paste slowly without combining air to the paste allowing a slower rate of oxidisation. The first mixing commences for a total of one hour. After the initial hour, the process is continuous. A temperature regulator is now fitted to the control panel of the Oliomio 80 -120- 200- 350- 500- 700 and 1,000 models. OIL EXTRACTION After the previous described steps, the procedure of oil extraction may begin. A paste transfer pump is now fitted to most models to enable the transfer of the paste into the centrifuge, which then extracts the oil. The oil comes out from a stainless steel tube in the front of the machine, and could flow into a 15 or 30 litre stainless steel tank or Small Oil Collection Reservoir for smaller models, or for the larger Oliomio machines, into the Large Stainless Steel Oil Collection Reservoir with pump and pre-filter. We have found this machine to be very user friendly i.e. when it came to the adjustment of the centrifuge and found that we only had to change the setting 3 times in the whole season. This was due to receiving batches of olives that were particularly high in moisture content. From there, the oil can be pumped into storage tanks to settle before bottling. Also, the pump on the Oil Collection Reservoir can be used to move oil around the factory, and save the cost of separate pump. In most cases the Oliomio produces Extra Virgin Olive Oil if fresh olives are being used. ELIMINATION OF WASTE PASTE Whilst the oil is being extracted, the Oliomio centrifuge removes the combined water (contained in the fruit) mixed with waste paste to the back of the machine, where a pump (supplied standard from Oliomio 80 - 1,000) is activated from the control panel. The waste pump pushes the waste paste out of the machine up to 30 to 40 metres away. The machine is supplied with approximately 10 metres of tube. If requested, a waste pump can be supplied in addition to the Oliomio Mini/50/60 or an extension auger may be added to transfer the waste to three metres away (sizes are optional to six metres). Otherwise all larger models are fitted standard with the Waste Pump. The waste can be used for stock feeding (mixed with about 5% molasses), brickettes for fuel (instead of fire wood) or mulch for the olive trees. OIL FILTRATION & STORAGE An alternative to sending the oil to the settling tanks, the oil could be pumped through the Limpado olive oil in-line filtering system (see picture below). A plate filter unit may be used for finer filtering only. The plate filter units are available separately, or as part of the bottling machine. The bottling machines can also be used for bottling wine, milk, fruit juice and other products with solids in suspension. When filtering olive oil, the plate filters are recommended for finer filtering only. Please see the price list for types of filter units. If you are wanting to filter most of the sediment in the first instance can be achieved through the 80L Cotton Filtering unit. Usually the oil comes through very clear or slightly cloudy after the first filtering. Filtering through the cotton filter unit is the most effective means of filtering but is not the quickest as gravity pushes the oil through the cotton filtering material. Stainless Steel Tanks are available in sizes varying from 15L to 15,000L capacity. Pneumatic sealing systems are available from 100L to 15,000L. Also, you have the option of a nitrogen system fitted at the factory with the fixed capacity tanks. Either system allows air to be eliminated from the storage tank and help to ensure the oil is kept in the best possible condition. CLEANING & MAINTENANCE Seasonal and daily washing of the Oliomio is a simple operation. There are flow gauges connected to water i.e. one to the mixing bowl and the other to the pump leading into the centrifuge and also to the waste pump. This helps to clean the internals of the machine and also the inner of the centrifuge. Cold water is used to remove most of the left over paste until the water runs clean. Then hot water is used for the final flushing of the machine. Do not use bore water. Do not use any cleaning agents or chemicals inside the machine as the aroma of the cleaning agents/chemicals carries into the aroma of the oil. The Oliomio is automatic, and fulfills all the requirements of olive growers who want to produce the highest quality oil without any risk of waste or change in the oil quality during the process. All machines conform to the current CE manufacturing requirements. All electrical circuits are sheathed for protection along with safety switches located on various parts of the machine. All the elements of the machine in direct contact with the paste are made of AISI 304 and 316 stainless steel. INSTALLATION & TRAINING The Oliomios are installed at your property and training provided by our factory trained technician. Tony Duffy who is classed as one of the most experienced Olive Oil Extraction Machinery operators in Australia. Please contact me for further information. Also, Tony has a mobile phone and can be reached at any time for technical advice. SPARE PARTS Most spare parts are able to be sourced locally. i.e. Belts (V and Toothed belts - SKF), most electrical components (Clipsal - Telemechanique), bearings (SKF). The hammermill and the centrifuge are about the only specialised parts in the machines which we carry ample stocks. PURCHASING OR LEASING The Oliomio machinery can be purchased out right or leased. e.g. If a machine is leased for 5 years and payments are made yearly, the approximate payments for an Oliomio 120 will be $8,300 per year (incl GST). If payments are made monthly over 5 years (or 60 payments), the cost will be approximately $720 per month (incl GST). If you would like to discuss leasing options further, please phone John McIver, UFJ Finance Australia Limited, (07) 3231 3550. BENEFITS OF AN OLIOMIO All food grade stainless steel in contact with fruit, paste, oil and waste. Environmentally friendly two phase processing operation. One person is capable of operating the machine alone. Economical power usage. Operation manuals provided with machinery. Larger models of the Oliomio can be upgraded. Ten models currently available with the capacity from approximately 25 to 1,000 kgs of olive input per hour. Economical to maintain. Upgraded centrifuge adjustment on the new model Oliomio. Upgraded control panel with an optional computerised version. Accessory machines available which automate the whole process. Tried and proven for many years and used by processors in more than 14 countries. Warranty-12 months on parts. Easily relocated. Suit all olive growers. (Larger growers can add extra modules) Processors can use multiple small machines instead of one large machine as insurance against breakdown.
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