Enzymes for olive oil extraction

Enzymes for olive oil extraction

Higher yields and a more sustainable production.

 

Squeeze more oil from your olives

 

Our enzymes increase your yields so you can squeeze more oil from every ton of olives. They also help cut your losses by reducing residual oil in the pomace. Enzymes give you a better production process by modifying the paste condition and allowing your equipment to operate more smoothly. Oil/ water separation and oil clarification are also faster and more efficient with enzymes.

Enzymes support the trend of early harvesting

Enzymes support the trend of early harvesting

What are the main advantages of an early start of the harvest season?

1. For the oil: oils from fruits of lower maturity index (MI) typically have longer oxidative stability and shelf life. They also have better sensorial quality than those from medium and late season.

2. For your olive trees: lower chances of suffering frost events and fungal diseases. It also decreases the typical alternate bearing phenomenon. This will allow for more consistent crops over the years.

3. For you: higher crop yield on a per hectare basis. Processing olives of low MI is easier with enzymes.

 

Enzymes improve oil recovery on a wide range of olive varieties

Enzymes improve oil recovery on a wide range of olive varieties

Difficult-to-process as well as easier to process olive cultivars equally benefit from the use of enzymes by yielding more oil on a per ton basis. Extensive testing work carried out on cultivars Picual, Arbequina, Coratina, Arbosana and several others show that under most fruit conditions (fruit oil and moisture content, fruit maturity, fruit size etc.) enzymes improve oil recovery as well as paste consistency allowing for a smoother process.

Key benefits of using enzymes

Yield increase

Depending on the fruit condition, enzymes can increase yields by 1-2%. This also means a more environmentally friendly pomace with less residual oil.

A smoother industrial process 

Since paste viscosity is lowered, the processing equipment energy consumption is also decreased. By releasing oil from the paste quicker, enzymes allow for a faster, more effective process.

Faster oil clarification

The enzymes’ paste/ oil separation activity gives way to cleaner oils at the end of the industrial process, reducing their clarification time.

Perfectly suited for early harvest fruit 

Enzymes allow us to start harvest earlier in order to obtain better quality oils without significantly compromising oils yields.

Want to understand the potential in using enzymes?

Want to understand the potential in using enzymes?

Enzymes are recognized as being very effective in improving oil recovery, but what does it mean for you in terms of extra yield and money?

Try our online calculator and get an estimate for your production. We have prefilled it with standard numbers, but feel free to test your specific numbers.

Check out our webinar about the new tools for the EVOO extraction process

Check out our webinar about the new tools for the EVOO extraction process

The olive production for EVOO has expanded beyond the European boundaries into new unchartered territories with different climates and agroecological conditions. Understanding the new challenges and their impact on the mill operations is key to the success of the industrial process.

Watch our recent webinar “Get to know the new tools for the EVOO extraction process” presented by Pablo Canamasas on September 6th, 2022. You can find both a Spanish and an English version of the webinar.

  Watch webinar in English / Watch webinar in Spanish

Get advice on how you can
increase your yield

 

 

Which solution is right for you?

Find the right solution for you in our global portfolio, shown below. To find out more about products available in your region, get in touch with your local Novozymes representative.

Pectinex XXL
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Process step Malaxation; olive maturity index 2.5-4
Typical dosage/1,000 kg of olives/vegetables 300-400 ml
Preservative free Yes
Classical strain enzyme No
Improved strain enzyme Yes
Pectinex® Ultra Olio
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Process step Malaxation; olive maturity index 1-3
Typical dosage/1,000 kg of olives/vegetables 100-300 ml
Preservative free Yes
Classical strain enzyme Yes
Improved strain enzyme No
Ultimase® BWL 40
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Process step Malaxation; olive maturity index 1-2.5
Typical dosage/1,000 kg of olives/vegetables 40-60 ml
Preservative free No
Classical strain enzyme Yes
Improved strain enzyme No
Viscozyme® L
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Process step Malaxation; olive maturity index 1-4
Typical dosage/1,000 kg of olives/vegetables 100-250 ml
Preservative free No
Classical strain enzyme Yes
Improved strain enzyme No
Process step
Typical dosage/1,000 kg of olives/vegetables
Preservative free
Classical strain enzyme
Improved strain enzyme
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