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<pre>As a further to this, when we were in Spain late last year we visited a very
impressive operation close to Lleida (Catalonia) which used this process as
the first stage and then used centrifuge for the bulk of the processing. The
oil collected by Sinolea was classified as their premium oil as there is no
heat added by way of processing (apart from initial crushing etc) and
certainly commanded a premium price. We were told, however that they
believed the EU authorities were looking at banning this method as there
were supposedly questions about the health requirements due to the long
intervals between cleaning the blades and the machinerywhich is a very time
consumming business. I wonder if anyone has any info on this? It certainly
was a fabulous oil - very tarty and herby with a peppery after taste. They
are currently processing some 45% organic fruit and this will increase to
some 60% over the next 2 years. The conversion to organics is huge and is
being subsidised by the Spanish Govt - a similar situation to the South of
France.
regards
John Bishop
----- Original Message -----
From: "L Hallett" <
lhallett@camtech.net.au>
To: <
OliveOil@egroups.com>
Sent: Friday, April 07, 2000 6:12 PM
Subject: [OliveOil] Sinolea
> Hi all
> The Sinolea method of extraction is a Pieralisi product. I saw it
> operating in Italy last September.
> It works by dipping 'fingers' into the paste and then letting the oil
> run off. That is a very basic description, but Peralisi can send you
> information.
> I was very impressed by the process but the minimum processing size was
> too large for what I need
> Cheers
> Lee Hallett
>
>
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</pre>
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