Don't throw your Olive Oil in the  waste!

Use enzymes this processing  season

Olive Oil is said to be the fruit juice of the olive and is able to be consumed directly after processing. For decades, industrial pectolyic enzymes, produced by micro-organisms, are used in fruit juice production and was therfore able to apply this concept to olive oil productions. Over 30 years ago the first attempts were made by adding pectolytic  enzymes to the malaxing process.
96 - 98% of the oil is found in the flesh  (mesocarp) and skin (epicarp). The remaining oil is found in the pit (endocarp).  The majority of the oil is located in the vacuoles but the bound oil is not accessible in the extraction process and is therefore lost in the waste. When processing, the oil that has been released has been done by the natural enzymes  contained in the olive fruit.
You are now able to retrieve more of this  'lost oil'. This can be achieved when enzymes are added to the malaxing process  to break down the bound cells to release extra oil that would have normally been  disposed of with the waste.


Olive Oil Flows from Extraction  machine

Earlier trials have concluded that for every 1 tonne of fruit processed you will receive an extra 1% of oil. This equates to  an extra 10 litres per tonne of fruit processed. At the malaxing stage of the  processing you need to add between 100 - 200 mls of Pectolyic enzymes, which works out to be $22.00, to achieve the extra oil.
Other benefits of using enzymes is...
* Increased yield due to the release of bound  oil.
* Improved oil storage stability as the  amount of antioxidants is increased.
* Improved flavour, taste etc as the extraction is more complete.
* Helps to process difficult batches i.e.  with high moisture content.
* Better filterability of the oil as it  contains lesser impurities.
* Low cost to achieve more oil.