When it comes to olive oil production, the first important step is the removal of leaves, since the presence of leaves could change the taste and aroma of the oil. After that, the olives are put in a feeder as a first step in the process line. Here, the taste and aroma can also be affected.
OptiCEPT® deploys a pre-treatment to the olive paste in extra virgin olive oil production that improves both the quality of the product and increases the extracted EVOO yield.
With OptiCEPT® PEF system for olive oil, which is based on PEF, we can improve the organoleptic characteristics such as color, fruitiness, bitterness, and pungency of the olive oil without sacrificing valuable yield.
Furthermore, the malaxation time can be minimized since important preparatory work is already done through the CEPT® treatment. The OptiCEPT® ensures more oil is released, thus speeding up the process.
This became clear to the French olive oil Producer Moulin D’Olivette, who not only increased their yield but also cut their malaxation time by 50%.
The integration of OptiCEPT®in the initial stage of the process right after the crusher. The OptiCEPT® application is installed before the malaxation step to open up the cell membranes of the olives.
