After years of effort and effort in olive cultivation, and with the beginning of tree production, Haj Sayed Abu Taleb, the owner of the farm, was confused because he needed to see the fruit of his effort. He sat listening to my contemporary supplier and asking its users from his neighbors and project owners, but over time his confusion increased. It follows the best agricultural methods and pays attention to all the details in order to produce high-quality olive oil. One of the most important of these steps is to choose the olive press. What should it do?
Haj Sayed asked me to go to the farm to discuss and reach a result by which we choose the right press, away from the sweet words of contemporary owners.
What does history say about the efficiency of the contemporary?
The efficiency of oil presses lies in their ability to reduce the percentage of residual oil in “peat” (age waste). This efficiency varies depending on the type of press:
Contemporary presses (the old system): It uses mechanical pressure to extract the oil, leaving more oil in the peat. A video can be viewed from hither
Press brake
Centrifugal presses (modern system): It relies on centrifugal force to separate oil from solids, resulting in a higher percentage of oil extraction than traditional presses. In addition, the quality of the oil produced is high and is recommended when purchasing compared to press presses. A video can be viewed from hither
Centrifugal presses
Criteria for choosing the perfect press
When making a purchase decision, you should focus on the following criteria:
The efficiency of the era: The theoretical production capacity of the press should be close to the actual production capacity. It is necessary to buy a press that accommodates the total production volume of the farm during the season, so that what is harvested is squeezed daily.
The percentage of oil loss: The percentage of oil left in the waste of the era should not exceed the theoretical waste (whether on wet or dry basis). This percentage is greatly affected by the type of press, the efficiency of the grinding process, the efficiency of the mixers, and the dough temperatures.
Maintaining quality: It is preferable to choose a centrifugal press The same two outputs (2-Phase), in order to ensure that “polyphenols” (healthy antioxidants) are not lost from the oil and to reduce the need to add water to the dough as much as possible before the separation process in the decanter.
Tips to increase extraction efficiency
To get the best results from your press, follow these tips:
Temperature and time control: In the “cold pressing” process, the dough temperature inside the mixer should be between 28 and 32 degrees Celsius. (Note: the temperature rises by an additional 3 degrees inside the decanter due to the heat of friction.)
Using advanced techniques: Relying on centrifugal techniques reduces oil waste and increases the quality of the final product.
Improvement of the crushing process: The process of crushing olives should be improved to better release the oil. It is preferable to use 6 “mesh” sieves with “stainless steel” mills, taking into account the selection of appropriate settings according to the olive variety.
After this long session with Haj Sayed Abu Taleb, he told me: “I mean, in the end, do you recommend that I buy which press?”
What should I tell him after all this talk?
In general, we will have a second session with Haj Sayed in which we will learn about the latest in science in extracting high-quality olive oil.
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