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Production of olive oil
Piteba oil expeller + D2-cap


Piteba olive processing with the D2 cap

The D2 cap transforms the Piteba oil expeller into a processing tool for fresh olives. Piteba D2-cap With most olives you produce an excellent olive paste and from some varieties you even produce oil in 1 step. Piteba cannot advise you on the best olive varieties. It is up to you to test and see if the 1 step oil production method or olive paste production applies to your olives. Piteba hopes to get feedback from customers in order to inform others on the best varieties to use.

How it’s done:

Use fresh fully ripened oil olives. Fill the expeller with olives (including kernels) and push them into the screw with a stick while turning the crank. The olive press cake leaves the press and the oil comes through the oil slit. After settling, you have a clear olive oil. The exact procedure is explained in the manual that comes with the D-2 cap.

In case the olives cannot be pressed and produce oil in 1 step (to be determined for your olives in your experiment), you can use the D2 cap to crush the olives (including kernels) to produce a homogeneous fine structured olive paste. This paste is ready for malaxation and further processing with disks and a hydraulic piston press.

Traditional olive oil production
The olives are ground with large mill stones during app. 40 minutes. The olive paste that is produced is mixed for 20 – 40 minutes (malaxation). The paste is then spread on fibre disks, which are stacked on top of each other and placed under a hydraulic piston press. Pressure is applied on the disks, thus compacting the solid phase of the olive paste and percolating the liquid phases (oil and water). Oil and water are then separated by decantation. Cleaning of the stones and disks after oil production are important to prevent contamination of the next production cycle.


(The presscake is from the one-step-process, the paste is resulting from pressing without oil production)