KAILIS OLIVE PROCESSING & PACKAGING - KOP
The beauty of Extra Virgin Olive Oil is the simplicity and purity of the cold press process. The Company uses a state of the art "cold press" Pieralisi Plant which minimises oxidisation with the speed it handles the olives and subsequent oil.
In May 2004, the Company commissioned the first of many processing plants. The processor commissioned was a modified Pieralisi 2M with a total production capacity of 1,600 kg per hour. This processor and the technique used has been certified by NASAA since 2004.
In 2008, the Company opened its latest and most technologically advanced "Super Mill" at Avon Valley. It uses a hybrid of Spanish, Argentinean and Italian technology for high speed cold centrifuge extraction. The processing equipment and techniques are certified organic under the Australian, Canadian, Japanese and International certification regimes.
The speed at which the processors handle the batches is integral to maintaining the organic EVOO chemical composition at the highest standards. After processing, the organic EVOO is allowed to settle in tanks specially designed to have no headspace, thereby reducing the incidence of oxidisation. The entire processing and storage areas are kept in a sealed temperature-controlled environment. The production facility currently has over 180,000 litres of stainless steel refrigerated storage with room for future expansion.
The mill operating team has had extensive training in Italy as well as completing advanced olive assessment courses as promoted by the Australian Olive Association. The team has completed training by acknowledged European leaders in this field within Australia and continue to advance its knowledge through high-level interaction in international olive processing and blending forums.
The Managing Director, Mark Kailis has more than 16 years' experience in EVOO manufacturing in Australia and oversees the blending of the final product.
The mission is simple: "To ensure all quality gates are maximised to expedite the time between fruit harvest and final milling (8 to 16 hours) and ensure the final blended organic Extra Virgin Olive Oil reflects the highest world standards in excellence".
In 2007 Kailis Organics 'Chef's Blend' was judged as having the best chemical composition for extra virgin olive oil in the Southern Hemisphere.