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The Modern Mill • David Garci-Aguirre • Corto Olive Co. • 2018 AOOPA Annual Meeting • February, 24 th 2018
TheModern
Mill• David Garci-Aguirre• Corto Olive Co.• 2018 AOOPA Annual Meeting• February, 24th 2018
Mill Design
Open Work Areas
Elevated Equipment
Space For Servicing
Get the Electrical Out of the Way
Standardize
Redundancy
Milling
Objective: Extract As Much Oilof the Highest Quality Possible.
A few assumptions first…
1. The Fruit is in excellent Condition on the tree.
2. The Fruit is harvested at the right time in the right conditions.
3. The oil is extracted within hours of harvest.
Microscopic droplets of Oil have no Color, Aroma, or Flavor
Where is the Oil?
How it’s Extracted…
High/Low Moisture
MaturityVariety
Flesh To Pit Ratio
Small/Large Fruit
High/LowOil
Harvest Temperature
Location
Variety of Fruit Conditions
High/Low Moisture
MaturityVariety
Flesh To Pit RatioSmall/Large Fruit
High/LowOil
Harvest Temperature
Location
Crusher Grid, Agitator Speed
Process Aids,Grid Size,
Crusher Speed
Process Aids,Malaxation Temp/
Time
Malaxation Temp/ Time Process Aids,
Grid Size,Crusher Speed
Process Aids,Crusher Speed,Decanter Weir
Process Aids,Malaxation Temp/
Time,
Crusher Grid,Agitator Speed,
Pump Speed
The Tools We Have
Measurable Results
Fruit Condition: Arbequina, Delta Region, Average Fruit Size, 64% moisture, 21% oil
Efficiency
Impact of Milling
0
50
100
150
200
250
30 Minutes, 2400 RPM 30 Minutes, 3600 RPM
Total Phenols
5MM 7MM
Impact of Milling
3.23.33.43.53.63.73.83.9
44.1
30 Minutes, 2400 RPM 30 Minutes, 3600 RPM
Fruit Complexity
5MM 7MM
84.5
85.0
85.5
86.0
86.5
87.0
2400 RPM 3000 RPM 3600 RPM
Efficiency (%)
Impact of Milling
Crusher Rotational Speed (RPM)
Impact of Milling
220
230
240
250
260
270
280
2400 3000 3600
Total phenols (ppm)
Crusher Rotational Speed (RPM)
Impact of Milling
22.22.42.62.8
33.23.4
Pungency
Crusher Rotational Speed (RPM)
How we mill has a significant impact on the oil we make!
Extra Virgin. What can we learn from the chemistry?
<.3
<5
<1.8
<.12
<.005
<.15
<.02
<3%
>90%
At Harvest
Millers should try to Prevent two things:
1. Fermentation of Olives
2. Oxidation of Olive Paste and Finished Oil
Fermentation
4 Hours 15 Hours
Olive Oil is made up of 3 fatty acids
Fatty Acid
Fermentation
Fermentations Cause Free Fatty Acids (FFA)
Fermentations Cause:
FFA
Flavor Defects
Heat
DAG’s
Oxidation:
Oxidation is accelerated by:
4 things
Oxidation Causes:
PV
K232
K270PPP
Where can oxidation occur in milling?
Malaxation Time Malaxation Temperature
PV
K232
Delta K
DAGS
The Longer the Paste is Exposed to Oxygen and temperature, the more degradation occurs.
In Conclusion…1. A properly Designed Mill will keep you focused on
Milling (instead of putting out fires!)
2. A miller must be able to adjust to variations in Fruit Conditions.
3. Milling has a significant impact on the flavor, the quality, and the amount of oil extracted.
4. Fresh oils MUST be held to higher standards in order to meet Extra Virgin standards later on.
Thank You!
