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<pre>Oliomio

1. From our experience in using the oliomio at our International Olive
Schools, temperature is very important. If it is too low it is hard to
get the oil out. As oil extraction is generally carried out in Winter,
even in our Mediterranean climate, an oliomio in a large cold room or
shed is at a disadvantage. Ideally the paste should be warmed (note
adding hot water can reduce the polyphenol content of the oil ie
antioxidants and hence oil quality). A friend of mine Luigi has a small
shed about the size of a single garage. In this he has a copper for
heating the room and producing hot water required for cleaning his
oliomio. Hence the procedure is to start the copper and heating then
room including olives, and oliomio. After this the next important step
is to clean and wash the olives (leaves and dirt). You cannot wash these
in the oliomio so you need to have some equipment. Leaves can be removed
by passing the olives over a wire rack (leaves fall through) or by using
a blower. Olives can be washed with running water. The oliomio is rated
at 50 100kg or more per hour (depending on the size). Although it is a
continuous process it is best to ensure adequate malaxing time
(therefore batch) from start to finish for a 50kg oliomio after 1 to 2
hours you get oil depending upon adjustment of the machine. Most of the
oil that I have seen coming from an oliomio is cloudy. This clarifies on
standing but if a clear oil is required then filtering is necessary.

Professor Stan Kailis
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