Olive Oil Factory

What I find interesting about this, obviously much larger, olive oil production than Pasolivo's is how much faster the circular blades run through the mash--that's got to have an effect on how hot the mash is turning and how much flavor is being expelled from the oil before it even gets to the storage tanks.

It's one of those profit decisions versus taste decisions, I guess. One produces more oil if the machine is run faster.

I'm also fascinated by the burlap bags full of olives--I think if done properly, that could provide a gentler environment from tree to press than the large storage bins Pasolivo uses, especially if they were driven to the press on a shelving unit such that many bags weren't weighing down on each other.... hmmm... random thoughts.