Local Impact: PEF Technology in Regional Olive Oil Production

Olive oil production has long been steeped in tradition, with many regions relying on age-old methods to create the liquid gold prized worldwide. However, thanks to technologies such as Pulsed Electric Field (PEF), the industry is transforming significantly. Several prominent olive oil producers have embraced this cutting-edge innovation, reaping benefits in efficiency, sustainability, and product quality. Let’s explore how PEF is modernizing olive oil production while preserving its rich heritage.

The adoption of new technologies in olive oil production is rapidly becoming a crucial differentiator for companies.

Traditionally, olive oil extraction involves mechanical crushing and malaxation, processes that can leave a significant amount of oil trapped within the olive cells.

PEF technology addresses this challenge by applying short bursts of electrical energy to break down cell membranes, releasing more oil without compromising quality.

An increasing number of industrial olive mills are turning to OptiCEPT’s Pulsed Electric Fields (PEF) technology as the preferred solution to boost both quality and efficiency. A prime example of this is Acesur, a world-leading olive oil producer, as well as Aceites Canoliva. Another example is the Cooperative Nuestra Señora de la Salud, based in Castro del Río, Cordoba, Spain.

The OptiCept team at work with Acesur

Acesur: Setting New Standards in Olive Oil Excellence

Acesur, a world-leading olive oil producer headquartered in Spain, has been at the forefront of integrating PEF technology into its operations.

 

During Acesur’s 2023-24 campaign, trials of OptiCept’s PEF equipment at their La Roda de Andalucía mill yielded remarkable results. According to Carlos Jiménez, Director of Operations, the technology ensured all olive batches were classified as extra virgin, while also increasing oil extraction efficiency.

 

Notably, the use of PEF enhanced the phenolic content of the oil, boosting its antioxidant properties and flavor profile. Acesur’s experience underscores how PEF not only elevates quality but also aligns with the growing consumer demand for healthier, premium products.

La Salud Cooperative: Boosting Efficiency and Sustainability

La Salud Cooperative, another Spanish olive oil producer, has also embraced PEF technology to modernize its operations.

 

The cooperative’s primary objective is to maximize the value of its members’ products. OptiCept’s PEF systems provided the perfect answer.

By integrating PEF into its extraction process, La Salud managed to increase the extraction of quality oil, which is key to its mission.

 

The technology’s non-thermal nature preserved the oil’s natural nutrients and flavors. This approach not only improves the environmental footprint but also enhances the sensory qualities of their olive oils, making them more competitive in the market.

Olive trees

Aceites Canoliva: Pioneering Olive Oil Excellence

Aceites Canoliva, based in the heart of Andalusia, Spain, has established itself as a pioneer in adopting advanced PEF solutions. With a strong focus on innovation and quality, the company has partnered with OptiCept to enhance its production processes.

 

By integrating PEF technology, Aceites Canoliva achieved higher extraction yields and improved the sensory characteristics of its olive oils, including richer flavors and elevated antioxidant levels. This partnership highlights the potential for producers to lead in sustainable innovation, making premium-quality olive oil more accessible to global markets.

PEF’s Broader Impact on Regional Olive Oil Production

The adoption of PEF technology by Acesur, La Salud Cooperative, and Aceites Canoliva reflects a broader trend in the olive oil industry: the shift towards innovative, sustainable practices.

 

Here’s how PEF is driving change:

1. Increased Yields: PEF breaks down cell walls more effectively than traditional methods, allowing producers to extract a higher percentage of oil from the same amount of olives.

2. Enhanced Quality: By preserving phenols and other beneficial compounds, PEF-treated oils boast superior taste, aroma, and nutritional value.

3. Energy Efficiency: Shorter processing times and reduced reliance on heat translate to lower energy consumption, aligning with global sustainability goals.

4. Reduced Waste: Improved extraction efficiency means less oil is left behind in the olive paste, minimizing waste.

A More Profitable and Sustainable Future for Olive Oil

As more producers adopt PEF technology, the olive oil industry is poised for a sustainable transformation. Innovations like OptiCept’s PEF systems bridge the gap between tradition and modernity, ensuring that age-old practices are enhanced rather than replaced. For regions where olive oil production is a cultural cornerstone, this balance is essential.

 

The success stories of Acesur, La Salud Cooperative, and Aceites Canoliva serve as compelling examples of how PEF technology can revolutionize the industry. By improving efficiency, quality, and sustainability, PEF ensures that regional olive oil producers can thrive in an increasingly competitive global market while preserving the heritage of their craft.

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