<table border=0 cellpadding=2 cellspacing="0"><tr><td>
<pre>From: "Adrian D. Shaw" <Adrian.Shaw@aber.ac.uk>


>the first cold pressing.

Hi Adrian,

It has been a long time we didn't hear from you. Thank you for the source
reference.

The last time we used a stone to crush the olives for making olive oil was
in 1972. Since then we have used hammer crushers and Alfa Laval
centrifuges. The quality of the oil produced is excellent because we can
process much more olives at a given time than with the stone system. We
promote rapid processing of olives right after picking from the tree and
within 24 hours or less.

You see, the stone throughput is roughly 1/2 of olives per hour, while the
hammer crusher we manufacture in Jordan produces 3 tons/hour without a
problem. We keep the throughput of the crusher under 2 tons/hour due to the
decanter's limiting capacity. We use multiple malaxing machines to keep up
with the crushers and the decanter.

Check this link http://home.att.net/~ASadoun/Olive1.jpg to see a picture of
the line setup. This picture shows the Alfa Laval system.

Sincerely
Jamal Sadoun
</pre>
</td></tr></table>