Olive oil production line OLIVE PRO 21

modular

Product overview
Boutique olive oil production targets small-batch, traceable extra virgin oils with distinctive sensory profiles. Production focuses on controlled raw material selection, limited processing scale, certified procedures and packaging that preserves oil quality. Operators typically hold technical qualifications and comply with chemical and sensory testing and regulatory permits.

Factors affecting boutique olive oil quality
Key parameters that determine final oil quality include harvest timing and method, grove health (pests and diseases), olive variety, paste temperature during malaxation and pressing, water quality, and ambient odours. For boutique oils, harvesting during the early harvest (green to greenish‑yellow olives) and maintaining maximum paste temperature ≤27°C during pressing are recommended to maximise polyphenols and preserve freshness.

HAUS Olive Pro series
The HAUS Olive Pro series is engineered for boutique extra virgin olive oil production, enabling two‑phase cold extraction that preserves polyphenol content and sensory attributes while offering traceability and sustainable production parameters.

Why HAUS Olive Pro for boutique production?

• Cold-pressed production optimized for early-harvest olives
• Minimal light and air contact surfaces to protect oil quality
• Compact footprint suitable for small-scale facilities
• User-friendly operation and ergonomic design for easy maintenance
• Ability to process olives from your own grove
• Two-phase extraction process (simplified workflow)
• Low water consumption
• Modular equipment for scalable layouts
• Award-winning references in olive oil quality contests

Technical specifications (OLIVE PRO 21)
INSTALLED MOTOR POWER: 38.89 kW
PLANT EQUIPMENT:
BELT: BKP-211
WASHING: YL-30
CRUSHER: KS-7.5
MALAXER: MS-2X375
DECANTER: DMV 2342

Characteristics / technical specifications

• Model: OLIVE PRO 21 (2 Phase)
• Series: PRO Series
• Installed motor power: 38.89 kW
• Production process: Cold-pressed, 2-phase olive oil production
• Maximum paste temperature during pressing: not exceeding 27°C (recommended for boutique production)
• Designed for early-harvest olives (green to greenish-yellow) to maximise polyphenol content
• Plant equipment included/typical: Belt (BKP-211), Washer (YL-30), Crusher (KS-7.5), Malaxer (MS-2X375), Decanter (DMV 2342)
• Features: minimal light and air contact surfaces, low space requirement, modular equipment design, low water consumption, ease of use and maintenance
• Product aim: production of extra virgin olive oils rich in polyphenols with traceable and sustainable quality parameters