The word « Scourtin » comes from the Provençal word « escourtin », which designate the circular filter used for the extraction of olive oil.
Once filled with olive paste, this « pouch » is placed under a press. Thanks to the pressure, the olive oil flows through the scourtin and the solid part
(called « grignon ») remains inside.
The concept of Scourtin, which improves olive oil extraction and juice’s drainage, has been used since Antiquity, but it’s here at the Scourtinerie that we have invented and developed the mechanical production of scourtins.
As up today, La Scourtinerie remains a pioneer and continues developing new scourtins designed for filtration for traditional presses (olive and walnut oil cold pressing, wine filters for vertical presses, etc…).
A bit of culture...
Olive oil is a fruit juice : il takes an average of 5 kg of olives to get 1 liter of oil.
Freshly picked olives, removed from the leaves and twigs, are brought to an olive mill where they will be washed before starting the extraction – or trituration, in 3 phases : grinding, pressurization and separation of oil and water.
Traditional mills, which produce « first cold pressing » oil, grind olives with their pits (1), with granit grindstones in a stone tank (2).
The produced paste is naturally fluid but too elastic to be pressed as it is. It is spread over scourtins which are stacked together with metal discs (which will distribute the forces) This pile is then installed in a press where oil and water are squeezed through scourtins and collected in a tank.
Oil (less dense than water) can be separated from the « margines » (vegetation water) thanks to decantation but this very slow process is generally replaced by a juice extractor.
(1) The kernel, rich in polyphenols, is told to/would help to preserve the oil.
(2) Grinding with grindstones has got one main advantage : there is no temperature rise. Indeed, in order to produce extra virgin oil, the temperature must be lower than 28°C.