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<pre>I'm interested to hear any comments on treatment of oil after
pressing.
Do most of the members of this group filter their oil? If so, what
type of filters do you prefer? How long do you leave the oil to
settle?
As a novice to oil production, I would appreciate your opinions.

Julie Lloyd
</pre>
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<pre>Hi Julie,

Firstly I would think it is important to establish what press is being used
when it comes to whether or not we filter.

In our case we use an Oliomio 50 to produce our oil

In all instances after the oil is extracted we put it into 200 litre
stainless steel tanks so that any sediment can settle to the bottom of the
tank, we had the tanks made especially and they have two taps one above the
other that allows us to tap off the oil without disturbing the sediment.

In many cases allowing the oil to stand for a few days (average 4) is all
that is required,and we get a very clear oil. However in some cases the oil
is still murky and we filter it using ordinary hospital grade cotton wool
that we buy in rolls, we use a stainless steel unit for this that was
supplied with the Oliomio and one rectangle of cotton will will quite
happily manage one tank of 200 litres.

The settling and filtering is becoming a bottleneck in our production
process and I am just starting to look at the possibility of improving this
process, as and when I gather information about other filtration methods I
will pass them on, however if it was not that it slows us down during the
season I would not be bothering as the current system works very well

Regards

Mike and Juliana - Riebeeck Olive Boutique - South Africa




-----Original Message-----
From: juliemlloyd [mailto:lloyd@...]
Sent: 17 June 2002 15:14
To: OliveOil@yahoogroups.com
Subject: [OliveOil] Filtration of oil


I'm interested to hear any comments on treatment of oil after
pressing.
Do most of the members of this group filter their oil? If so, what
type of filters do you prefer? How long do you leave the oil to
settle?
As a novice to oil production, I would appreciate your opinions.

Julie Lloyd



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<pre>Julie

> I'm interested to hear any comments on treatment of oil after
> pressing.
> Do most of the members of this group filter their oil? If so, what
> type of filters do you prefer? How long do you leave the oil to
> settle?

Depends on the oil/variety. Manzanillo, depending on state of olives at
processing, usually sits for about 3/52 to allow for settling and getting
rid of residuals (water/solids). If then clean it can be bottled. Other
varieties, most of them, can be settled for <1/52. Your final separation
process is important in these respects. After that, we bottle as required.
No further filtering.

Regards
Peter Caird
www.victorianolivegroves.com
0418 392 157



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<pre>Let oil stand for about 4 weeks then decanter off to a different container.
important to ensure that origional container is not shaken in the process as
sediment and sludge will have settled to the bottom, then filter as part of
the botteling process. I believe its not necessary to filter but its best
to be safe than sorry.

Bill Kearney

----- Original Message -----
From: "juliemlloyd" <lloyd@...>
To: <OliveOil@yahoogroups.com>
Sent: Monday, June 17, 2002 11:14 PM
Subject: [OliveOil] Filtration of oil


> I'm interested to hear any comments on treatment of oil after
> pressing.
> Do most of the members of this group filter their oil? If so, what
> type of filters do you prefer? How long do you leave the oil to
> settle?
> As a novice to oil production, I would appreciate your opinions.
>
> Julie Lloyd
>
>
>
>
> *************************
> Check our new sister forum at:
> http://forums.delphiforums.com/OliveOil
> **************************************************
> Post message: OliveOil@yahoogroups.com
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<pre>Another idea for filtration depending on your quantity would be small centrifuge
separator. The separator would remove everything and you will still need the
cotton filter (or perlite filter, paper filter, etc...) It would nevertheless
reduce the load drastically on your filter and allow you longer runs. Usually
these separator are rather big but small unit can be found and adapted down to a
flow rate of 50 lts/h. It just depends on your budget. These separator can be
obtained through the suppliers of continuous olive oil plants. Regards, dess

<BR>
----- Original Message -----<BR>
Wrom: XRQBGJSNBOHMKHJYFMYXOEAIJJPHSCRTNHGSWZIDREXCAXZ
Date: Wed, 19 Jun 2002 17:56:59 +1000<BR>
To: <OliveOil@yahoogroups.com><BR>
Subject: Re: [OliveOil] Filtration of oil<BR>
<BR>
<html><body>


<tt>
Let oil stand for about 4 weeks then decanter off to a different container.<BR>
important to ensure that origional container is not shaken in the process as<BR>
sediment and sludge will have settled to the bottom,* then filter as part of<BR>
the botteling process.* I believe its not necessary to filter but its best<BR>
to be safe than sorry.<BR>
<BR>
Bill Kearney<BR>
<BR>
----- Original Message -----<BR>
Wrom: OWCONEUQZAAFXISHJEXXIMQZUIVOTQNQEMSFDU
To: <OliveOil@yahoogroups.com><BR>
Sent: Monday, June 17, 2002 11:14 PM<BR>
Subject: [OliveOil] Filtration of oil<BR>
<BR>
<BR>
> I'm interested to hear any comments on treatment of oil after<BR>
> pressing.<BR>
> Do most of the members of this group filter their oil?* If so, what<BR>
> type of filters do you prefer?* How long do you leave the oil to<BR>
> settle?<BR>
> As a novice to oil production, I would appreciate your opinions.<BR>
><BR>
> Julie Lloyd<BR>
><BR>
><BR>
><BR>
><BR>
> *************************<BR>
> Check our new sister forum at:<BR>
> <a href="http://forums.delphiforums.com/OliveOil"
target="_blank">http://forums.delphiforums.com/OliveOil</a><BR>
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><BR>
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<pre>Julie,

May I recommend you do a HACCP course. I have just completed one and
it appears the most likely point at which we can introduce pathogens is
the bulk storage stage with water still in the oil.

Yours,
Dan
</pre>
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<pre>Dear Dan

Would you possibly give us some idea of the type of pathogens which could be
introduced into the oil during bulk storage on water/sediment, as per the
HACCP course you did?

Regards,

Guido


----- Original Message -----
From: "Dan Burnet" <springgullyolives@...>
Subject: RE: [OliveOil] Filtration of oil


Julie,

May I recommend you do a HACCP course. I have just completed one and it
appears the most likely point at which we can introduce pathogens is
the bulk storage stage with water still in the oil.
</pre>
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<table border=0 cellpadding=2 cellspacing="0"><tr><td>
<pre>Guido

If you go to Gino's site http://www.olivedirectory.com/
you should find the relevant material. Gino helped design both the
Olivecare and HACCP courses. I am sure he would love to help set up a
course in your part of the world.

Regards
Peter Caird
www.victorianolivegroves.com
0418 392 157

----- Original Message -----
From: "Guido Costa" <costa@...>
To: <OliveOil@yahoogroups.com>
Sent: Friday, June 21, 2002 9:50 PM
Subject: Re: [OliveOil] Filtration of oil


> Dear Dan
>
> Would you possibly give us some idea of the type of pathogens which could
be
> introduced into the oil during bulk storage on water/sediment, as per the
> HACCP course you did?
>
> Regards,
>
> Guido
>
>
> ----- Original Message -----
> From: "Dan Burnet" <springgullyolives@...>
> Subject: RE: [OliveOil] Filtration of oil
>
>
> Julie,
>
> May I recommend you do a HACCP course. I have just completed one and
it
> appears the most likely point at which we can introduce pathogens is
> the bulk storage stage with water still in the oil.
>
>
>
>
>
> *************************
> Check our new sister forum at:
> http://forums.delphiforums.com/OliveOil
> **************************************************
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>
>


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<pre>Guido,

Olive oil supports anaerobic forms of life. The literature contains at
least one report of death from Clostridium botulinum and numerous
hospitalisations.

I think there is an international document which reports on food
poisoning outbreaks but I can't find the reference, perhaps someone else
in the group knows the full title.

Yours,
Dan
</pre>
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<table border=0 cellpadding=2 cellspacing="0"><tr><td>
<pre>Dan and Peter

Thanks for the replies.

Although I've seen a number of references to C. Botulinum being detected in
olive oils flavoured with fresh herbs and esp. fresh garlic, I have never
come across any dealing with pathogens in unflavoured olive oil. I would be
very interested if you could trace your reference to the fact that prolonged
storage on vegetation water and/or sediment can lead to the development of
Clostridium or other pathogenic organisms in the oil.

Regards,

Guido


----- Original Message -----
From: "Dan Burnet" <springgullyolives@...>
To: <OliveOil@yahoogroups.com>
Sent: Sunday, June 23, 2002 10:43 AM
Subject: RE: [OliveOil] Filtration of oil


> Guido,
>
> Olive oil supports anaerobic forms of life. The literature contains at
> least one report of death from Clostridium botulinum and numerous
> hospitalisations.
>
> I think there is an international document which reports on food
> poisoning outbreaks but I can't find the reference, perhaps someone else
> in the group knows the full title.
>
> Yours,
> Dan
>
>
>
>
> *************************
> Check our new sister forum at:
> http://forums.delphiforums.com/OliveOil
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</pre>
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