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 a state of the art "cold press" Pieralisi Plant which minimises oxidisation with the speed it handles the olive and subsequent oil.
In May 2004, Kailis Organic 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 organic strategies and has been certifried by NASAA since 2004.
In 2008 Kailis Organic opened it's latest and most technologically advanced "Super Mill" at Avon Valley. It uses a hybrid of Spanish, Argentinian and Italian technology for high speed cold centrifuge extraction. All aspects of both mills have been incorporated to ensure the very best technology is applied to the very best organic olives.
The speed the processors handle the batches is integral to maintaining the Organic Extra Virgin Olive Oil chemical composition 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. The production facility currently has over 180,000 litres of stainless steel refrigerated storage with room for more in years to come.
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.
Kailis Organics management has had more than 14 years experience in Extra Virgin Olive Oil manufacturing in Australia and is also responsible for the blending of the final product. The mission is simple - "To ensure all quality gates are maximised 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".