The effects of oliveCEPT® at olive oil producer One & Olive in Greece.

Learn how oliveCEPT® improved the organoleptic characteristics of the produced olive oil at greek producer One & Olive without sacrificing production volume. Above all OliveCEPT® demonstrated that it can improve the production process by minimizing malaxation time, and this is a game changer.

25⁰C process temperature during 25 minutes malaxation.

One & Olive is a well-established Greek producer in the area of Kalamata, Peloponnese.

It is a family-owned company with operations dating back to 1896. Today the business is run by the 5th generation, has two state-of-the-art production and packaging units in the villages of Manessi and Trikorfo of Southern Peloponnese.

One & Olive installed an oliveCEPT® – Twin system based on the ODIN model to treat a capacity of above 10.000 kg/h of olives in the production mill of Manessi.

“OliveCEPT® improved the organoleptic characteristics of the produced olive oil without sacrificing production volume. The oil produced was better in color, fruitiness, bitterness, and pungency, all very important quality factors, but above all OliveCEPT® demonstrated that it can improve the production process by minimizing malaxation time, and this is a game-changer.”

Extraordinary results

The integration of oliveCEPT® in the initial stage of the process, right after the crusher, offers a number of advantages.

At One & Olive we provided the optimum conditions for efficient production, maximum performance and superior olive oil quality by applying 25⁰C process temperature during 25 minutes malaxation.

  Secured extraction volume and improved oil yield

  Improved productivity

Enhanced quality and improved organoleptic characteristics

All while maintaining the standard of 25-25 (25° processing temperature, 25 min malaxation).

 

Processing temperature and malaxing time were reduced down to absolutely minimum values which enable real ´cold milling´ and continuous production process.

oliveCEPT® releases more oil at any temperature, this offers the miller flexibility to adjust malaxing time according to the specific characteristics of the local olives and the targeted quality standards of the olive oil produced.

Performance evaluation of the results at 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 negatively.

This comes as a confirmation of earlier results during oliveCEPT® evaluation at the mills of St. Apostoles and La Balméenne where extraction volume yield was increased even with malaxing time of 25 minutes.

Quality vs Quantity – Not a dilemma anymore

At One & Olive we provided the optimum conditions for efficient production, maximum performance and superior olive oil quality by applying 25⁰C process temperature during 25 minutes malaxation.

Learn more - download the 25•25 guide and get an even more in-depth understanding of the technology

25-25 Guide download

Understand the Why, What, and How’s of the oliveCEPT® technology and what impact it could have on your olive oil production.

Including a detailed description of results from greek olive oil producer One & Olive.

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