Oleificio Sciroppo

Who We Are

A dedication passed down through generations

History

Our history dates back to the past, with a dedication that has been passed down from generation to generation, preserving the authenticity of our Apulian extra virgin olive oil.

Oleificio Sciroppo was established in 1996 out of the love and passion that the Sciroppo family has always had for the cultivation and production of the finest indigenous olive varieties.

The high quality of our extra virgin olive oil results from experience and the use of perfected production techniques. Our product has allowed us to establish a presence in both the national and international markets.

In the photo, Vincenzo Sciroppo, historical figure of the Oleificio Sciroppo, dealing with freshly pressed oil.

The Mill

Three processing lines

Our mill boasts three continuous processing lines, differing in processing capacity and technology (the most recent one inaugurated in 2023).

How Is Olive Oil Made?

After being stripped of their leaves and washed, the olives are crushed using hammer mills.

How Do Hammer Mills Work?
A screw feed group pushes the olives into the tank containing a rotor with three or four blades, known as hammers, to which metal plates are attached at the ends. These plates are responsible for breaking the olives against the surrounding grid.

Next Stage: Malaxation

The next stage is malaxation, where the paste is worked to break the emulsion between water and oil, forming large oil droplets that will subsequently separate from the water.

What Are Malaxers?
Malaxers are essentially steel tanks with helical blades that continuously mix the paste. This all occurs at a maximum temperature of 26 degrees to promote cold pressing, lasting from 20 to 40 minutes.

After malaxation, the oil moves to a true centrifuge drum called a decanter, from which crude oil and pomace are obtained. The pomace will follow its processing path from which the husk will be extracted.

What Is Husk?
Husk, essentially the crushed olive kernel, is one of the waste products from the olive pressing process and is typically used as fuel for stoves and boilers.

The crude oil, on the other hand, goes to the separator, a vertical centrifuge that exploits the differing densities between water and oil to obtain the supreme extra virgin oil.

Pomace Husk

Mechanical processing of olives, particularly during crushing, results in a waste product that can be used as fuel: pomace husk.

Pomace husk is a natural granular fuel that can be used for heating in place of pellets, for water heating, for thermocamini, stoves, ovens, and all types of multi-fuel boilers with a feed system.

This allows not only to obtain electrical energy and heat from a waste product but also to make the most of the waste from the processing of a natural product, produced without the use of chemicals.

According to the latest Legislative Decree no. 152 of 3/04/06 and Ministerial Decree 8/10/04, olive pomace husk, as woody fuel, is considered combustible biomass as a vegetative material produced exclusively through the mechanical processing of agricultural products.

We package the husk in 15 kg bags. Are you interested in purchasing the husk? Contact us now o fill out the form below.