home | first steps | the paste | final press | enjoying Italian Adventure '05
 
Olive Pressing at S. Romolo

The paste moves from the mixing trough to the centrifugal decanter, which "spins the olive paste in a horizontal drum; the heavier flesh and pits go to the outside and the water and oil is tapped off from the center." (The Olive Source, 2005)
The animated decanter graphic above shows how this piece of equipment works inside. In the photo to the left you see the end of the decanter used at the San Romolo co-operative. (graphic fromThe Olive Source web site, 2005)

The heavier parts of the paste are run out through a long hose and pipe system to a vehicle container in which it is taken away from the premises. No one was able to tell us if it was used for fertilizer or if any further use was made of this waste.

The final stage of the olive oil pressing process is to separate the oil from the water after it moves from the centrifugal decanter.

The water/oil mixture moves through a hose into the centrifugal olive oil separator where vertical centrifuges with perforated conical discs do there job. "Like a cream separator in a dairy, the liquid is spun which separates the heavier water from the oil." (The Olive Source, 2005)

Right: catalog image of a Pieralisi oil separator (this company dominates - over 70% - the olive processing equipment market and has been in business since 1888) and the same piece of equipment in place at S. Romolo co-op.
S. Romolo technician (a documentary film producer the rest of the year!) keeps his eye on their oil separator as Marzi's oil finally makes it way to the finish line.
home | first steps | the paste | final press | enjoying