New Cilento The oil mill

Subsequently, the olives are immersed in the washing machine to further eliminate any foreign body. The special washing system of the Pieralisi hydropneumatic washing machine guarantees the complete removal of the soil attached to the olives and the separation of any foreign body. Water consumption is limited because water, in its circulation, deposits all the debris transported. It is therefore possible to operate in the washing tank always with clean water. In addition, the inclined tape ensures better drying of the olives.

The construction and design quality of Pieralisi crushers guarantees the continuity of processing by reducing heating and adapting to different types of olives, thanks to the inverter.  Thanks to the versatility of our crusher we are able to obtain greater quantities of oil and minor substances, a more effective kneading and a more efficient centrifugal extraction.

The kneading phase that follows that of crushing, completes the process of preparing the pastes for extraction and contributes to the development of the chemical-physical and organoleptic properties of the extracted oil. It optimizes aromas and flavors and is essential for the final extraction yield. The Cooperative in this phase is a leader at regional level as it was the first company to equip itself with the Protoreattore Pieralisi in Campania, an innovative machine that has as its main feature a higher quality of the processed product due to the drastic decrease in kneading time. This guarantees a substantial increase in the presence of polyphenols and better organoleptic qualities.

It consists in the separation of the oil must from the pomace, the solid fraction consisting of fragments of stone, skins and fragments of pulp. The extraction is carried out with a Pieralisi Leopard decanter, the only two-phase centrifugal extractor that produces a dehydrated pomace similar to that of the three phases and which recovers the pulp of the pomace, “pâté”, ideal for agronomic use and composting. The Leopard decanter allows you to use the waters of the same olives, rich in antioxidants, in the oil extraction phase. So polyphenols and vitamin E remain more in the oil, which is healthier, with higher values of both fruity and bitter and spicy.

At the last stage of the oil production process, with the separators the residues of water and solids are well separated from the oil coming from the decanter. These residues are also quickly eliminated to maintain high product quality.