KAILIS OLIVE PROCESSING & PACKAGING - KOPP
The beauty of Extra Virgin Olive Oil is the simplicity and purity of the cold press process. Kailis Organic uses state of the art "cold press" Pieralisi Plant which minimises oxidisation with the speed it handles the olive and subsequent oil.
In May 2004, KOOG commissioned the first of many Processing Plants. The Processor commissioned was a modified Pieralisi 2M with a total production capacity of 1,600kg per hour.
The processor is in line with our organic strategies and has been certified by NASAA since 2004.
All aspects of our olive mill have been incorporated to ensure the very best technology is applied to the very best organic olives.
The speed the processor handles the batches is integral to maintaining the Organic Extra Virgin Olive Oil values at the highest standards. After processing, the Organic Extra Virgin Olive Oil is allowed to settle in tanks specially designed to have no headspace, therefore reducing the incidence of oxidisation. The entire processor and storage areas are kept in a sealed temperature-controlled environment. Our production facility has over 80,000 litres of stainless steel refrigerated storage.
The mill operating team has had extensive training in Italy as well as completing a stage advanced olive assessment course as promoted by the Australian Olive Association. The team has also 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.
Our management has had more than 12 years experience in Organic Extra Virgin Olive Oil manufacturing in Australia and is also responsible for the blending of our final product. In this area, our mission is simple “ To ensure all quality gates are maximized to provide the expediency of harvested fruit to final milling (16 to 24 hours) and the final blended organic extra virgin olive oil reflects the highest world standards in excellence”.
