Olivo Noble
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   Oil extraction in Spain up to the 1960´s was done in the traditional way, with stone rollers and press methods. This procedure was neither too rational or operative as  the hourly output was low, the labour requirements high and it presented hygiene problems. This method is still used in some developing Mediterranean countries. 

   Since then, technological development in the industry has allowed important steps forward that have changed completely the oil production process. The introduction of higher capacity continuous processes has increased largely the production volume and quality. In this continuous process the oil extraction is achieved by means of the centrifuge force applied on the olive pulp thanks to high speed horizontal decanters. The first decanters had two different outputs for the solid matter and the liquid, the latter  including both the oil and water. This left the problem of separating the water from the oil in a second process. Years later more modern decanters would be able to separate the three outputs (vegetable solid matter, water and oil) in one only process. However, this technological improvement had the problem that the process required the addition of large amounts of water (1,2 litres per olive kg) during the beating of the pulp.

  In the 1991-92 campaign Spain introduced the new ecological two way technology which allows the decanting of the oil in one only process without the addition of water and hence with very little production of waste. Furthermore, the quality of the oil is greater than in previous production processes as it retains more “polifenoles” than when extracted with three way decanters. The greater volume of “polifenoles” gives the oil greater antioxidant properties as they protect the oil from the oxidizing  effect of the air. This lower oxidative stress enhances the health properties of the oil in the prevention of cancer and heart diseases. Finally, the greater amount of “polifenoles” has a positive effect on the taste and scent of the oil giving this oils a fruitier and sharper flavour.



 The design of our Ovalle mill is based on the technology we have used for the past 17 years in our Córdoba mill. Its installation has been done by Agronoble staff with the support of  the machinery suppliers. It has been designed so that during the campaign all the possible  problems can be bypassed to avoid having to stop the whole process.

Our objective is to obtain the maximum oil output thanks to the state of the art decanters and at the same time  obtain the highest marks in the blind tastings

The reverse seasonal effect between Chile and Spain will allow us to have our mill master, quality control engineer and other staff present in Chile at the time of the harvest.

The mill will have a maximum of three production lines which will be progressively installed as the harvest reach their peak. Each of these lines will consist of :

·        2 decanters

·        A set of mills, beaters and filters

·        A station to make water drinkable

·        Heating system

·        Storage tanks

·        Loading bay

  The safety and hygiene regulations applied will be those of the EU both in quality control  and waste processing.

The oil analysis  will follow the ENAL nº305-LE-428/LE-445 (EU) procedure and regulations and any oil with traces of chemical fertilizers or herbicides will be discarded.


Miguel Angel 6, 2º 5, 28010 Madrid-España | Tel: 34 91 308 41 99 English Version
© 2002 Olivo Noble S.A.