Datetime: 2026-06-18 06:58:30 Visit: 6761
Our MCRAYONE hydraulic cold press is widely recognized and adopted in the global high-end olive oil industry. Compared with screw presses and centrifugal machines, hydraulic cold pressing remains the most authoritative and traditional process for producing certified extra virgin olive oil. It is highly popular among boutique olive manors, organic farms, and small and medium-sized olive oil factories worldwide.
Hydraulic cold pressing technology is concentrated in Mediterranean olive-producing countries, which represent the origin and high-end standard of global olive oil:
Spain: The world’s largest olive oil producer. Most high-grade organic and PDO olive oil workshops use hydraulic presses. It is the country with the highest penetration rate of hydraulic cold-pressing equipment.
Italy: Famous for premium and high-value olive oil. Traditional Italian estates insist on hydraulic static cold pressing to protect the unique fruit flavor and polyphenol substances. Hydraulic machines dominate high-end artisan production.
Greece: One of the birthplaces of olive oil. Local family workshops and cooperatives widely use hydraulic presses to ensure low-acid, high-purity extra virgin olive oil.
Turkey: A rising olive power in the Middle East. In recent years, the demand for organic cold-pressed olive oil has grown rapidly, and hydraulic presses have gradually replaced traditional screw equipment as the preferred choice for medium and high-end production.
North Africa (Tunisia, Morocco, Algeria): These countries have large olive planting areas. A large number of local export-oriented oil factories use hydraulic cold presses to meet European Union import standards.
In addition, emerging markets such as Portugal, Lebanon, Chile and Argentina are also continuously increasing the use of hydraulic cold pressing equipment for high-quality olive oil production.
Low-temperature non-heating core advantage Hydraulic presses work through static pressure without friction heat. The whole process is stably controlled below 27°C, fully complying with EU extra virgin olive oil production standards. It effectively protects polyphenols, vitamins and natural fruit aromas that are easily destroyed by high temperature.
Strict 24-hour fresh fruit processing rule Olives begin to ferment after picking. To avoid increased acidity and flavor deterioration, qualified extra virgin olive oil must be pressed within 24 hours of harvesting. Hydraulic pressing is very suitable for batch intermittent processing of fresh olives.
Reasonable staged pressure principle Hydraulic olive pressing adopts low pressure → medium pressure → high pressure holding mode. The segmented slow pressing avoids crushing fine pulp impurities into the oil, making the crude oil clearer with fewer impurities.
Process positioning difference in the market Hydraulic cold pressing = high-end organic / PDO certified extra virgin olive oil Centrifugal continuous pressing = large-scale industrial ordinary virgin olive oil Screw hot pressing = low-grade refined raw oil, cannot be labeled as extra virgin
MCRAYONE hydraulic oil press features stable static pressure output, accurate temperature control, low impurity rate and complete pomace. It perfectly matches the production needs of high-end olive oil in European and Mediterranean countries, and is the ideal equipment for boutique organic olive oil production.
