GOLDEN CREEK OLIVES - SERVICES
A TEM Oliomio 250 two-phase processor, capable of processing up to 250kg per hour is used to process olives. The smallest batch of olives we can process is 80kg, the largest batch we process per day is 2 tonne. Strict and efficient practices in the receiving, de-leafing, processing, oil-capture and cleaning stages are used. As well as our own olives, we process olives for other growers, following stringent standards to ensure healthy and fresh Extra Virgin Olive Oils are produced.
The received olives are weighed & checked for fruit-health as we cannot compromise our processing line. A Batch Sheet is used throughout each individual accepted process to uniquely identify the batch and document each process. The received fruit are put through a de-leafer to ensure no materials other than olives are elevated into the processing room. The flesh, fruit & stone are crushed and the temperature of the malaxer is restricted to ensure paste stays below 30°C as the separation process commences. We do, when the need arises, add talc and/or enzyme to the paste at the malaxing stage, to enable an efficient extract to be achieved from very unripe olives or fruit with high water content.
The enzyme is a natural occurring protein of the olive and enhances extraction of oil from green/difficult fruit and is eliminated with the waste. The talc absorbs water from the fruit and is eliminated with the waste. The centrifugation is individually, for each batch, setup to ensure to the best of our ability, clean oil is extracted efficiently. We sanitise all containers supplied by customers before oil is captured into them to ensure no contaminants are introduced to the oil. With timely processing and hands-on monitoring, the resulting oils are rich in antioxidants, have a fatty acid level of less than 0.8% and are free of faults.
Olive Processing Costs for 2019
All Batches of Olive processing for Oil attract a combined Setup and cleaning fee and a Price per kilogram charge.
The use of micronised mineral talc or/and pectolytic and cellulolytic enzymes to aid extraction will attract an additional fee, based on the cost of materials used and will only be utilized with approval of the customer after assessment of the fruit at receiving or early malaxing stage.
It is essential that you book your olive processing date and time with us, with an estimate of olives quantity, well ahead of picking the fruit to avoid disappointment.
Ensure you supply oil containers with your fruit and they are clean and undamaged.
Review the Maturation Index level of your fruit, starting in April. Have someone help you determine the level if you are unfamiliar with the task. The maturation index assists you to determine the most suitable readiness of your fruit for prime yield and quality. Picking the fruit too early will reduce your yield and the oil produced can be very bitter and won't retain its taste characteristics for long. A fruit analysis test is more accurate (but is expensive).
Ensure withholding periods for all chemical/fertilizer applications have been met.
Contact the processing plant before harvesting to enable scheduling of processing, giving anticipated crop weight and variety details.
Most groves will be picking fruit by hand, using hand or mechanical rakes or branch shakers and having the fruit drop into fruit catches; avoid having fruit contact the ground and above all, refrain from harvesting fallen fruit.
Keep the leaves, branches and debris to a minimum as they can unfavourably affect the quality of the oil.
Deliver the fruit clean and dry; within 24 hours of harvesting is recommended.
Transport the fruit in perforated containers that do not allow the fruit to sweat and transport to the mill as soon as possible after picking. The use of Plastic crates is best, do not use sacks, plastic bags, polystyrene or garbage bins. Do not fill large bins to the top.
Processing plants cannot accept fruit in containers that do not meet food safety standards.
Organise in advance, food-safe containers for the oil. All oil produced must be dispensed into food-safe containers.
CALCULATING THE MATURATION INDEX OF OLIVES
This is one of the best ways to work out the optimum time for processing olives at your grove. Alternatively, have your fruit tested to determine optimum yield by an authorized testing agency.
Pick 1Kg of olives and take 100 olives randomly. Separate them into groups according to the skin and flesh colour as follows and count the number in each group. Multiply the number of olives in each group by a factor, as in the following example, add them up and divide by 100 to calculate the index.
There is no absolute Australian standard but it appears that Australian olives are darker than European olives at the same stage of ripeness and hence lower index scores apply. The opinion of an Australian expert is that if you prefer quality to quantity, an index of 3.5 to 4.5 is best. The yield of oil will be lower however. Some farmers want maximum yield and prefer the harvest late, when the olive develops its highest content of oil but with lower pepper and bitterness, so they would prefer an index of 6 or 7. Every cultivar and every grove has a different ideal index but certainly a good proportion of olives need to be ripe (black).
Testing for Extra Virgin Olive Oil classification
We perform free fatty acid analysis on the Extra Virgin Olive Oil batches produced at our processing plant. For any produce to be classified as 'Extra Virgin Olive Oil', one requirement is that the acidity level must be less that 1.%
Tasting analysis of Extra Virgin Olive Oil
Both Andrew and Lyn have completed Extra Virgin Olive Oil Assessment courses. Andrew can apply his Savantes skills in organoleptic analysis and classifying Extra Virgin Olive Oil produced at our facility.