Hi Mike
My name is Bill Briwa. I teach cooking at a school in CA, USA. I have an Olio Mio 50 which I have operated successfully for a number of seasons, but I suspect that there are subtlties still to learn from the folks who work higher volumes of olives. Do you know of any printed operating information, or online clearing house for information specific to Olio Mio 50?
Any help you can offer would be appreciated.
Best regards, Bill

Bill Briwa, Chef Instructor
The cCulinary Institue of America
2555 Main Street
St. Helena, CA 94574
USA