The pursuit of high profits and productive yields can lead to the use of more intense malaxation conditions, negatively impacting the nutritional and sensory qualities of the final product.
The oliveCEPT application has been evaluated in multiple locations with great results. For example, a performance evaluation of the results at Greek producer One & Olive based on samples collected during 4 weeks of continuous production in 2020 – 2021 concluded that malaxation time can be reduced substantially from 45 minutes of the control set down to 5 minutes without affecting the oil yield of the extraction process negatively.
That is to say that quality vs quantity is not a dilemma anymore.
One & Olive is not the only producer achieving this type of success. Rather it is a confirmation of earlier results during oliveCEPT® evaluation at the mills of Agioi Apostoloi and La Balméenne where extraction volume yield was increased even with the malaxing time of 25 minutes.
In Morocco, at Atlas Olive Oils, yield is increased and malaxation time reduced.
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