Frequently Asked Questions :

Q Are there any processors designed for organic processing? A Yes. The oliomeo 50kg/Hr, 150kg/Hr, 200kg/Hr and 350kg/Hr are designed for the organic grower as they use the minimal amount of mechanical processing to yield extra virgin olive oil. Q How should I clean my olive press? A Using a ‘FASA' high pressure washer with warm water to thoroughly clean the internal parts of the decanter and melaxers. Q How do I know what size processor to purchase? A Based upon a simple calculation relating to the number of trees you currently have. Q Where can I source spare parts from? A Australian Olive Oil Supplies carry spare parts for their entire range of OMT and TEM olive oil and table olive equipment at their head office in Melbourne. Q What if I need technical support? A Australian Olive oil Supplies has full-time factory trained technicians available to attend on site and assist with technical difficulties. Q What if I need further training to use my olive oil press? A Australian Olive Oil Supplies can provide you with the training required to correctly use your press and assist you in getting maximum yield of quality EVOO. Q What closures are available for olive Oil bottles? A We have the following closures available for your bottling needs; corks (flat), corks (dome), synthetic, screw cap and popp capp. Q How do I know what pump to use for olive Oil? A Vacuum pumps are recommended as they limit the amount of air that comes into contact us with the oil, thereby providing maximum protection against oxidation of your olive oil. Q How should I store my Olive Oil? A Since air, sunlight, heat and moisture all affect the quality and shelf life of Olive oil, all steps should be taken to avoid storage in such conditions. Stainless steel tanks with closed tops are ideal storage units as they can be modified to allow inert gas to be bled into the tank to provide a protective layer for the Olive Oil. Q How soon should I process after harvesting? A To avoid oxidation of the olives and affecting the quality of your olive oil, processing should occur within 4 hours of harvesting.