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Increasing EVOO extraction, improving quality, efficiency and reducing costs with PEF (pulsed electric field)

Moulin Agricole de L’Olivette based in Manosque in Provence, France, has produced olive oil for close to a century. After installing an OptiCEPT® system, the cooperative not only managed to increase yield but improved in many other areas as well!

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“We have achieved increased yields, tenfold our efficiency and improved quality with the PEF OptiCept® system."
Grégory Leme,
The Director of Moulin Agricole de L'Olivette

Exploring the Impact of PEF Technology

We are excited to announce that OptiCept recently conducted a productive visit to Moulin Agricole de L’Olivette in France. Our goal was to engage in a detailed interview with the mill’s director, exploring the significant impact OptiCept technology has had on their production process and overall business.

About Moulin Agricole de L'Olivette

Founded in 1928, Moulin de L’Olivette has been a trailblazer in the region for nearly a century. It was the first cooperative olive mill to embrace modern cold-press extraction technology, setting a new standard for olive oil production. 

 

With a steadfast commitment to quality, the mill’s core mission remains to be a leading competitor and the premier producer of olive oil.

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Olivette Building Front
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Enhancing Olive Oil Production with OptiCept Technology

OptiCepts Technology was introduced to Moulin de L’Olivette during the 2022 season, bringing notable improvements in both productivity and quality that were quickly acknowledged by the mill.

 

Grégory Lémé, the mill’s director, highlights that OptiCept technology has allowed them to maximize olive extraction, unlocking aromas previously trapped within the cells and significantly enhancing the olive oil’s organoleptic properties. More importantly, OptiCept has boosted both yield and quality, delivering substantial advantages to the cooperative’s operations

Significant Advantages with optiCEPT®

“We immediately recognized the potential of this technology to transform our marketing strategy. By extracting more from the olives and unlocking the rich aromas trapped within the cells, we significantly enhanced the olive oil’s organoleptic properties. Most importantly, OptiCEPT® enabled us to achieve both higher yields and superior quality, giving us a distinct competitive edge.”

Grégory Lémé also addresses the impact of OptiCept technology on their production process, emphasizing two key benefits: increased quantity and enhanced quality.

 

He notes that the OptiCept system has significantly boosted productivity by halving malaxation time. This improvement not only enhances efficiency and reduces energy consumption but also leads to higher olive oil yields.

The director also emphasized the qualitative advantages of the OptiCept system. He noted that the extracted oil has a noticeably greener color, signifying a higher quality product. This suggests that the OptiCept system is crucial in enhancing the overall quality of the olive oil.

Maximizing Nutritional Content

During the interview, Lémé detailed their standard practice of producing olive oil from young, green fruits during the early harvest to achieve the highest quality oil. While these green fruits are rich in nutrients, their complex structure makes extraction difficult. However, Lémé noted that the OptiCept system effectively breaks down these complex cells, resulting in increased oil extraction from the same fruits.

Furthermore, he explained that their olive oil production is divided into four phases, starting in October when the olives are still hard. During this initial phase, the oil yield usually ranges from 13 to 14%. However, with the OptiCept system, this yield consistently increased to 19%. In subsequent phases, where riper olives are processed, the yield improved from 17% to 20% in the second phase, from 18% to 20% in the third phase, and reached approximately 21% in the fourth phase.

The director particularly highlighted the advantages of extracting olive oil from green fruits, despite the challenging process. These fruits are valued for their high nutritional content, including polyphenols, antioxidants, and vitamins.

A Game-Changer for Olive Oil Mills and Future Extraction Success

Grégory Lémé ultimately describes the OptiCept system as a “win-win” solution and expresses his eagerness to recommend it to other olive oil mills with similar setups. He highlights several factors that contribute to the positive impact of OptiCept on the future of olive oil production, including increased yield, enhanced flavor intensity, and the ability to produce olive oil with diverse aromas. Additionally, he notes the significant economic advantages and expanded marketing opportunities that come with using the OptiCept system.

Regarding environmental benefits, the director pointed out the foremost advantage of reduced electricity or power consumption achieved by minimizing the malaxation time. Adopting the Opticept system allows for a remarkable reduction in energy consumption, approximately cutting it in half compared to the initial demand. This substantial reduction in energy usage directly contributes to a positive environmental impact. 

Download The OptiCEPT® product sheet

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