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In the beginning there was a millstone
Rome - (Adnkronos Multimedia) - In the beginning there was an extremely simple piece of machinery: a large millstone and a press. The first served to reduce the olives into a homogenous pulp; the second to extract the precious nectar that is olive oil. Even now, the working principle is the same as it has always been. Unchanging and unchangeable, like the oil, despite its many commercial varieties. And the machine for olive processing par excellence is a Pieralisi, practically the only constructor in the world of systems for the extraction of the vegetable oil which has contributed so much to making Italian cuisine famous the world over.
Italy is in fact the largest producer of olive oil in the world. And it was perhaps then inevitable that the idea of transforming a cottage craft into a flourishing industrial initiative was Italian.
The story begins in 1888 in Monsano, near Jesi, in the Marches region of Italy, thanks to the initiative of Adeodato Pieralisi, the founder of a brand by now known in most parts of the world. For decades, the company remained little more than a cottage industry until, straight after the Second World War, the growth of the market led to large scale industrial organisation. With the birth of the company Maip (Macchine agricole industriali Pieralisi), the group became specialised in the production of the first high-capacity oil machines. A good choice which, thanks to the perfection of techniques representing a huge step forwards in productive terms, made it possible to transform a farming activity into a real industry, while entirely respecting a tradition dating back over two millennia.
Moreover, the story of Pieralisi machines is inseparable from that of the olive farming industry. And the fact that Italian extra virgin olive oil is always the most sought by consumers the world over explains the success of these increasingly sophisticated machines. The world growth rate for the consumption of olive oil rose by 7% on the previous year and changing tastes have led many consumers to prefer extra virgin olive oil to other oils and fats. In France the market share of extra virgin oils accounts for over 90% of overall consumption of olive oils; in Germany the figure stands at 70% and in Great Britain almost 60%. It is strange to think that for decades oil was mistreated, considered the number one enemy of "a slim waistline", until the Mediterranean Diet was rediscovered and scientific and medical research completely absolved olive oil, finally recognised as the natural juice of a fruit which has not undergone chemical processing.
The triumph of olive oil in an increasing number of homes, not only in Italy, has been for Pieralisi an opportunity for constant growth, and has made it an absolute world leader. Today, the company has 15 plants distributed over the world, not only in Italy, but also in Spain, Germany, Greece, Jordan and Brazil, with over 600 employees, for a turnover of over €160 m per year. There are at present over Pieralisi 38,000 centrifugation plants installed the world over. This size makes it possible to offer an integrated vertical service, which ranges from consultancy on the choice of the plant to the assessment of all the technical, economic and environmental variables. The company also has a production and technological know-how which has helped it make successful inroads into all the industrial sectors where centrifuges are used, with a range of machinery and systems which has by now gone beyond the confines of he olive oil world to appeal to an increasingly wide range of food and industrial working processes, from vertical centrifuges to horizontal extractors and band presses.
via Don Battistoni, 1
60035 Jesi (An)