About Monini company
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About olive oil
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Assortment
Olive oil and health
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Production of olive oil
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Olive oil and other fats
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Classification of olive oils
Exclusive distributor of premium food products
RUS | ENG
Catalogue |
 1. DEFOLIATION AND WASHING OF OLIVES Defoliation and washing are strictly necessary as twigs pebbles and soil may damage the machinery. Defoliation is carried out by aspiration while olives are dropped into the washing basin. Washing is performed by hydropneumatic machines in basins where water is forcibly circulated. 2. CRUSHING OF OLIVES Modern grinding equipment are made of metal and guarantee a higher level of hygiene. The high speed rotation they employ crushes olives instantly and produces a homogeneous paste. This modern grinding technique avoids a prolonged exposure of the olive paste to oxygen and guarantees better efficiency to the process. 3. MALAXATION Instant grinding of olives with modern methods easily originates emulsions and requires a more accurate malaxation process. The paste is thus funnelled into cylindrical containers where a helicoidal rotating metal ribbon stirs the olive paste. 4. CENTRIFUGATION OF OLIVE PASTE The modern extraction process is based on powerful horizontal centrifugal extractors or decanters. The high centrifugal accelerations separate the olive paste into its three main components according to their specific weight : water, oil and pomace 5. FINISHING SEPARATION Oil leaving the decanter is channelled into a centrifugal extractor where all remaining water is retrieved in order to obtain a product with minimal humidity and therefore increased stability. The water extracted is channelled to a different extractor where remaining particles of oil are retrieved so to ensure top most efficiency to the whole process and the least waste. |
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