Custom processing.

Oil maker David Cockerill has been producing olive oil since the early 1990s and was one of the first olive oil producers in the Mudgee region. Over the years he has used a large range of processing methods, from a traditional mat press to a modern high-speed centrifuge processor.

Before setting up his own processing plant, David approached Italian olive press manufacturer Enoagricoloa Rossi, to design and supply a two-phase decanter that allows for environmentally sound processing and produces traditional style oils that focus on maintaining the original flavours of the fruit.

The processor David uses at Cudgegong Valley Olives is a modern, high-speed decanter that does not use excessive water during the pulping and extraction process, which is critical in maintaining flavoursome oils. It relies on the separation of olive must by decanting, which leads to a purer oil and excellent yield. This also means that the olive by-product can be collected and fully utilised in the grove as natural mulch.

David batch-processes parcels of fruit from other olive groves to augment oil production. He is available for custom oil manufacture both as a consultant for the entire harvest (to monitor ripening of the fruit and seasonal picking times) and for processing of the fruit into a finished olive oil product, including bottling.

The current plant at Cudgegong Valley Olives has a 250-kilogram per hour processing capacity, with a minimum batching requirement of 100 kilograms.

To discuss custom oil processing of your own fruit, or to begin producing an exclusive extra virgin olive oil for your restaurant, don’t hesitate to contact Cudgegong Valley Olives.

Young Australian chefs tasting the new-season oil. From left: Quay Restaurant’s Robbie Cockerill; Terry Robinson from Sepia in Sydney; and a visiting Italian chef from San Sebastian, Spain.