What is an olive oil press?
Modern systems combine hammer mill, malaxer (25–30 °C), decanter (horizontal centrifuge) and vertical centrifuge. Historic stone mills with hydraulic press mats can still be found in craft cooperatives.
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Specs in comparison
Which system suits which harvest quantity?
The OW Oliva series - mobile olive oil presses made of stainless steel, manufactured in the oelwerk factory and can be ordered in the oelwerk shop. Delivery time depends on the project 3–12 months. Recommendation based on the quantity of olives per hour.
| Parameter | OW Oliva 30 | OW Oliva 50 | OW Oliva 100 | OW Oliva 120 | OW Oliva 200 |
|---|---|---|---|---|---|
| Class | Hobby / Direct Marketing | Direct Marketing / Mobile | Direct Marketing / Manufactory | Cooperative / Manufactory | Industry / Cooperative |
| Capacity | 30 kg/h | 50 kg/h | 100 kg/h | 120 kg/h | 200 kg/h |
| Connected load | 2.5 kW | 3.0 kW | 3.5 kW | 11 kW | 12 kW |
| Machine weight | 330 kg | 330 kg | 400 kg | 1,040 kg | 1,100 kg |
| Dimensions (L×W×H) | 160×90×170 cm | 160×90×170 cm | 160×90×170 cm | 210×160×160 cm | 210×160×170 cm |
| structure | mobile (compact) | Mobile (compact) | Mobile (compact) | Mobile / Stationary | Mobile / Stationary |
| Material | Stainless steel | Stainless steel | Stainless steel | Stainless steel | Stainless steel |
| Delivery time | 3-12 months | 3-12 months | 3-12 months | 3-12 months | 3-12 months |
| Price (net) | 19,749 € | 22,429 € | 28,690 € | 39,980 € | 42,890 € |
All models can be ordered via the oelwerk Shop. Supplements available: OW Oliva Wash 150 and OW Oliva Wash 250 (olive wash), olive stoner 100. For a specific system configuration with installation plan and delivery time, use the inquiry form below.
Olive oil presses knowledge center
Olive oil presses - history, processes, markets.
Olive pressing is the oldest mechanical oil extraction of humanity. Here is the essential knowledge about modern olive oil systems, processes, varieties, EU quality classes and market dynamics.
2-phase vs. 3-phase
3-phase: Oil, water, pomace separately - high water consumption.
2-phase:only oil + moist pomace. No vegetation water, higher polyphenols. Standard in modern olive oil production.
Olive varieties
- Picual (Spain) — high oil content
- Arbequina (Catalonia) — mild, fruity
- Hojiblanca (Andalusia) — balanced
- Koroneiki (Greece) — peppery
- Frantoio, Leccino (Tuscany)
- Coratina (Apulia) — rich in polyphenols
Harvest & ripeness
Mediterranean: October–January. Green olives: bitter, rich in polyphenols. Black-purple: mild, higher yield. Optimal: pressing within 4-12 hours after the harvest.
EU quality classes
EU-VO 1308/2013:
- Virgin extra: FFA ≤ 0.8%, sensory perfect
- Native: FFA ≤ 2.0%
- Lampant oil: FFA > 2%, refined further processed
- olive oil (mixed): blend refined + virgin
- pomace olive oil
yield
typically 15–20% oil by olive weight. Per ton: 150-200 liters of oil, 500-700 kg of pomace. Spain (45%), Italy (17%), Greece (11%), Turkey (8%), Tunisia (7%).
Polyphenols & Health
200-1,000 mg/kg polyphenols. EFSA Health Claim 432/2012: from 5 mg of hydroxytyrosol per 20 g of oil. Picual, Coratina, Koroneiki: Premium segment.
Storage
- Stainless steel tanks with N₂ overlay
- O₂-low filling
- Glass dark bottle
- Storage temperature 14–18 °C, dark
Shelf life Extra Virgin: 18-24 months.
Market & Prices
Drought years 2023: Spanish EV prices 8-9 €/kg. Normal: 3-6 €/kg from the producer. DOP/IGP premiums (Toscano IGP, Sicilia IGP) 30-60% above standard.
Pomace utilization
2-phase pomace (Alpeorujo): Biogas, compost, Pomace oil extraction, pellets, polyphenol recovery. Ecologically much better than 3-phase.
FAQ-30
30 questions about olive oil presses
History, process, quality classes, market - answered in a nutshell.
Hammer mill (crushing), malaxer (stirring), decanter (centrifuge), vertical centrifuge (Polish cleaning), filter, filling.
3-phase: oil + water + pomace separately (high water consumption). 2-phase: oil + moist pomace (no vegetation water, higher polyphenols).
2-phase — higher quality, significantly more ecological.
Over 1,000 varieties. Most important for oil: Picual, Arbequina, Hojiblanca, Koroneiki, Frantoio, Leccino, Coratina.
Mediterranean: October–January. Optimum: maturity index 3–5 (yellow-green → violet).
Greens: bitter, rich in polyphenols, low yield. Black/violet: mild, higher yield, fewer polyphenols.
Within 4-12 hours after harvest - otherwise fermentation and loss of extra virgin quality.
Free Fatty Acids - free fatty acids. Extra Virgin: max. 0.8% FFA. Virgin: max. 2%.
Virgin Extra (Extra Virgin), Natives, Lampantoel, Olive Oil (Blend), Pomace Olive Oil — EU Regulation 1308/2013.
Olive oil with FFA > 2% or sensory defects. Not directly sellable. Is further refined.
15–20% oil of the olive weight. Per ton 150-200 L oil + 500-700 kg pomace.
Spain 45% of the world harvest, Italy 17%, Greece 11%, Turkey 8%, Tunisia 7%, Portugal, Syria, Morocco.
Antioxidant plant substances (Hydroxytyrosol, Tyrosol etc.). 200–1,000 mg/kg in extra virgin olive oil.
Picual, Coratina, Koroneiki — premium polyphenol range.
EU Regulation 432/2012: from 5 mg hydroxytyrosol/20 g it can be claimed that olive oil “protects blood lipids from oxidative stress”.
Stainless steel tanks with N2 overlay, low in O2. Glass dark bottle, 14-18°C dark. Shelf life Extra Virgin 18-24 months.
Protected designations of origin or origin (e.g. Toscano IGP, Sicilia IGP). Premiums 30-60% above standard.
Small 500-1,000 kg/h, medium 2-4 t/h, industrial 8-20 t/h.
Small: lower six figures. Medium: upper six to seven figures. Industry: upper seven figures. Specific project planning on request.
2-phase pomace (Alpeorujo): biogas, compost, Pomace oil, pellets, polyphenol recovery.
Small: 2–3. Medium: 4-6. Industry: 8+ per shift.
Worldwide delivery of the systems including installation, commissioning and operator training.
OW Oliva 30, 100, 120, 200, 500 — different classes from hobby to industry. Plus olive stoner 100.
Food grade stainless steel (1.4301/1.4404). CIP capable, easy to clean.
Temperature during stirring. Below 27°C: cold-extracted. 27–40 °C: warm-extracted.
2-phase: very low (cleaning water only). 3 phases: 50-100 L/100 kg olives.
Glass dark bottle (250 ml - 5 L), bag-in-box (3-10 L), stainless steel canister (5-25 L), tanker (B2B).
Variety, ripeness at harvest, Harvesting method, transport time to the mill, Malaxer temperature, storage.
Market prices fluctuate greatly. Normal: 3-6 €/kg from the producer. At Duerre 2023: 8-9 €/kg. DOP bonus in addition.
In the oelwerk shop under /oelpressen/ or under /olivenoelpressen on this page.
Process in comparison
2-phase vs. 3-phase decanter
The most important process detail of modern olive oil systems. 2-Phase is today's standard - less water, higher polyphenols.
2-Phase
- ✓ No vegetation water
- ✓ Highest polyphenols
- ✓ Standard of modern mills
- ✓ Low amount of fresh water
3-phase
- ✕ High water consumption
- ✕ Vegetable water waste
- ✕ Lower polyphenols
- ✓ Clearly separated oil
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