<table border=0 cellpadding=2 cellspacing="0"><tr><td>
<pre>Could somebody explain the meaning of first pressed oilve oil. are
there second pressed oilve oil, are does this just refer to a type of
machine. I know some olive oil bottles refer to first pressed. Any
help would be appreciated.

Thank you
</pre>
</td></tr></table>

<table border=0 cellpadding=2 cellspacing="0"><tr><td>
<pre>First pressed is an old description and refers to pressing using the
tradition method of hydraulic presses instead of the modern
extraction method of a centrifuge.

You see, in the traditional method, you are lucky if you get 80-85%
of the oil you should get out of the olive. This oil is called first
pressed oil.

The left over oil is removed from the olive pomace "Sansa" through a
refinery process. This oil is very low quality as far as the
original olive oil taste, aroma, and color. The last time I checked,
this oil sells for about US$500-700 /ton. Usually used for making
soap or some bottlers blend it with first quality olive oil.

With the new centrifugal system, you should be able to extract 92-97%
of the oil content of an olive.

In my family, the last time we owned traditional presses was in
1972. Since then, we switched to centrifugal operation. Much cleaner
and higher throughput. Some still argue about the traditional method
using huge stone crusher and hydraulic presses, and that is fine.
However, for a processor to stay in business and make end meat, the
new system is much better.

Cheers, Jamal

Read this nice article on Olive Waste Products
posted by our member Julian in January:
http://groups.yahoo.com/group/OliveOil/message/3161
</pre>
</td></tr></table>

<table border=0 cellpadding=2 cellspacing="0"><tr><td>
<pre>The pulp can be subject to a number of pressings.... the first one is
reputed to produce the best oil,
There are a variety of processing methods and I am of the view that the
traditional pressing by malaxing then mats under a hydraulic ram produces a
far superior oil to the centrifical presses
----- Original Message -----
From: <michael_hello_2000@yahoo.com>
To: <OliveOil@yahoogroups.com>
Sent: Thursday, November 08, 2001 6:07 AM
Subject: [OliveOil] First pressed oilive oil


> Could somebody explain the meaning of first pressed oilve oil. are
> there second pressed oilve oil, are does this just refer to a type of
> machine. I know some olive oil bottles refer to first pressed. Any
> help would be appreciated.
>
> Thank you
>
>
>
>
>
> ---------------------------------------
> Sourcing, Import, Export, Trade
> http://www.globalssc.com
>
> Electronics Gifts for the Holidays
> http://www.sadoun.com
> ---------------------------------------
>
> Your use of Yahoo! Groups is subject to http://docs.yahoo.com/info/terms/
>
>
</pre>
</td></tr></table>

<table border=0 cellpadding=2 cellspacing="0"><tr><td>
<pre>There is a view that the centrificul method does extract a higher percentage
of the oil but in the process heats the oil up to around 40deg c which is a
little too high.... exposure to this temperature can detract from the taste
of the oil.
</pre>
</td></tr></table>

<table border=0 cellpadding=2 cellspacing="0"><tr><td>
<pre>Dear Jamal , dear everyone,

Though I do not want to start a ( an old ) debate upon which extraction
technology gives better results let me
say a few words regarding the origin of the word
"first press"

There are mainly 2 different traditional extraction technologies using
hydraullic preseses.

The system using round mats and a vertical shaft at the center is relatively
a new system.
The older hydraullic presses used the rectangular mats ,
like envelopes . The olive mash is filled in this envelopes to be pressed.
In this method , the mats are pressed 3 times.
You receive the best oil in the first pressing , which gives %85 of the
total oil to be produced.
The mats are taken from the press and placed once again on the press , with
the addition of very hot water in the mats. In this second press you get
another %10 of the oil.
You repeat the same step once more , thus the 3rd pressing , which gives the
rest % 5 oil.

The oil from the first pressing is kept in a decanting pool away from the
2nd and 3rd pressing and treated separately.

As you see , the word 1st press refers to this oil yielded from the first
pres of the olive extraction and since it was not treated by hot water
always preferred by the olive oil people.Therefore the word 1 st press has a
real mening only if this technology is concerned.

Let me remind everyone that this old extraction technology is stil being
used in some parts of Turkey and there are stil loyal addicts of this olive
oil . In fact , some continous factory owners bring some of their olives to
these very old traditional mills to get oil for their home consumption.

I hope my explanations will help to clearify the misunderstandings on this
subject.

Best regards,

Mahmut
</pre>
</td></tr></table>

<table border=0 cellpadding=2 cellspacing="0"><tr><td>
<pre>Bill
I agree that some centrifugal presses do need or choose to use temperatures
above 35C,
However I use an Oliomio two phase press and the mash is always between
20 -25C when it goes to the centrifuge.
There have been comments in some areas that the use of a hammer mill with
these presses tends to give a burnt or caramel taste to the oil.
For anyone with this opinion the use of a disc grinder/cutter which runs at
a slower speed should overcome the bias.
Regards to all
Lee Hallett
The Olive Press
4 Mill Street
RIVERTON SA 5412
Ph. 8847 2247 Fax 8232 9434
www.olivenet.org
lhallett@bigpond.net.au

----- Original Message -----
From: "Bill Kearney" <waamkearney@burnett.net.au>
To: <OliveOil@yahoogroups.com>
Sent: Thursday, November 08, 2001 2:56 PM
Subject: Re: [OliveOil] Re: First pressed oilive oil


> There is a view that the centrificul method does extract a higher
percentage
> of the oil but in the process heats the oil up to around 40deg c which is
a
> little too high.... exposure to this temperature can detract from the
taste
> of the oil.
</pre>
</td></tr></table>

<table border=0 cellpadding=2 cellspacing="0"><tr><td>
<pre>I think you may be right. The proof of the pudding is in the eating...
How is the fruit set down that way, South Burnett is having an excellent
flowering season with fruit set estimated around 5%
Regards

Bill Kearney
----- Original Message -----
From: Lee Hallett <lhallett@bigpond.net.au>
To: <OliveOil@yahoogroups.com>
Sent: Friday, November 09, 2001 9:41 AM
Subject: Re: [OliveOil] Re: First pressed oilive oil


> Bill
> I agree that some centrifugal presses do need or choose to use
temperatures
> above 35C,
> However I use an Oliomio two phase press and the mash is always between
> 20 -25C when it goes to the centrifuge.
> There have been comments in some areas that the use of a hammer mill with
> these presses tends to give a burnt or caramel taste to the oil.
> For anyone with this opinion the use of a disc grinder/cutter which runs
at
> a slower speed should overcome the bias.
> Regards to all
> Lee Hallett
> The Olive Press
> 4 Mill Street
> RIVERTON SA 5412
> Ph. 8847 2247 Fax 8232 9434
> www.olivenet.org
> lhallett@bigpond.net.au
>
> ----- Original Message -----
> From: "Bill Kearney" <waamkearney@burnett.net.au>
> To: <OliveOil@yahoogroups.com>
> Sent: Thursday, November 08, 2001 2:56 PM
> Subject: Re: [OliveOil] Re: First pressed oilive oil
>
>
> > There is a view that the centrificul method does extract a higher
> percentage
> > of the oil but in the process heats the oil up to around 40deg c which
is
> a
> > little too high.... exposure to this temperature can detract from the
> taste
> > of the oil.
>
>
> ----------------------------
> Gifts for the Holidays
> http://www.sadoun.com
> ----------------------------
>
> Your use of Yahoo! Groups is subject to http://docs.yahoo.com/info/terms/
>
>
</pre>
</td></tr></table>

<table border=0 cellpadding=2 cellspacing="0"><tr><td>
<pre>Hi there Bill, I see your up in the South Burnett, I planted 40 ULC 39`s out
on the Brooklands Kumbia RD and between the frost, Roo`s, hare`s & drought I
am left with 4 trees after 3 to 4 yrs. What type of olive tree grows best
out there ?

Regards,
Michael from the Gold Coast.

-----Original Message-----
From: Bill Kearney [mailto:waamkearney@burnett.net.au]
Sent: Sunday, 11 November 2001 10:12 AM
To: OliveOil@yahoogroups.com
Subject: Re: [OliveOil] Re: First pressed oilive oil


I think you may be right. The proof of the pudding is in the eating...
How is the fruit set down that way, South Burnett is having an excellent
flowering season with fruit set estimated around 5%
Regards

Bill Kearney
-----
</pre>
</td></tr></table>

<table border=0 cellpadding=2 cellspacing="0"><tr><td>
<pre>The best advice I can gove is to drop me a line (07) 41 89767 and will put
in a day with you showing you what has worked best in some areas. The area
is fairly diverse and some success with one variety for one grower may be
another growers failure. Anyway give me a yell and we will se what we can
do...

Bill K
----- Original Message -----
From: Michael Brouff <dingg@bigpond.com>
To: <OliveOil@yahoogroups.com>
Sent: Thursday, November 15, 2001 11:14 PM
Subject: RE: [OliveOil] Re: First pressed oilive oil


> Hi there Bill, I see your up in the South Burnett, I planted 40 ULC 39`s
out
> on the Brooklands Kumbia RD and between the frost, Roo`s, hare`s & drought
I
> am left with 4 trees after 3 to 4 yrs. What type of olive tree grows best
> out there ?
>
> Regards,
> Michael from the Gold Coast.
>
> -----Original Message-----
> From: Bill Kearney [mailto:waamkearney@burnett.net.au]
> Sent: Sunday, 11 November 2001 10:12 AM
> To: OliveOil@yahoogroups.com
> Subject: Re: [OliveOil] Re: First pressed oilive oil
>
>
> I think you may be right. The proof of the pudding is in the eating...
> How is the fruit set down that way, South Burnett is having an excellent
> flowering season with fruit set estimated around 5%
> Regards
>
> Bill Kearney
> -----
>
>
>
> ------------------------------------------------
> Invite others to join this group. It is simple:
> Click here: http://sadoun.com/olive/greetings.htm
> -------------------------------------------------
>
> Your use of Yahoo! Groups is subject to http://docs.yahoo.com/info/terms/
>
>
</pre>
</td></tr></table>

<table border=0 cellpadding=2 cellspacing="0"><tr><td>
<pre>Thanks Bill, I will be up there around Xmas, my parents in law live at
Coolabunna. I give you a call.

Regards,
Michael.

-----Original Message-----
From: Bill Kearney [mailto:waamkearney@burnett.net.au]
Sent: Friday, 16 November 2001 12:57 PM
To: OliveOil@yahoogroups.com
Subject: Re: [OliveOil] Re: First pressed oilive oil


The best advice I can gove is to drop me a line (07) 41 89767 and will put
in a day with you showing you what has worked best in some areas. The area
is fairly diverse and some success with one variety for one grower may be
another growers failure. Anyway give me a yell and we will se what we can
do...

Bill K
</pre>
</td></tr></table>