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<pre>Peter Caird said:

“There is therefore an apparent discrepancy that may be partially explained
by the youth of the trees. It may also be partially explained by excessive
water uptake. I do not think temperature has played a significant part in
the processing. All my pressing is done at about 20 degrees C (I raise the
ambient temp as required) and never over 25C.”

This statement matches my own findings and the following by Antonio Cimato
published in an Olivae article would be interesting to read: “In young
irrigated orchards, specifically during the early years, the olives have a
higher water content and a lower oil content, but this is no more than a
relative parameter. According to Psyllakis if the oil production is measured
per area unit or plant, it is higher in irrigated orchards”.

From my experience with the Oliomio, the 20 deg c ambient temp seems to be
very low for efficient oil extraction. If you check the waste pomace, it is
possible that you will find that it contains a higher percentage of oil than
the runs you do at 25 degrees. By the way what to you do with the wastes? Do
you recycle it somehow?

Regards
Mohamed

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