Continuous centrifugal extraction systems were commercialized in the 1960s and 70s, spreading across Europe by the 1980s. Modern extraction machinery itself was not a brand-new invention.

The real issue was the industrial objective. Most equipment manufacturers and commercial mills focused solely on maximizing volume and oil yield. Quality was treated as a secondary byproduct.

While his research culminated in a working prototype, commercial roadblocks quickly emerged. Established equipment giants showed zero interest—they believed that machinery which did not prioritize maximum output was commercially unviable.

In 2003, Giorgio Mori stepped forward. Known for building high-precision compact extraction units, he agreed to engineer and build the prototype that the major industrial manufacturers had dismissed.

The inaugural purchaser of this unproven machine came not from Italy, but from the United States. Apollo Olive Oil in California took the risk of installing the prototype. At the time, no one could guarantee whether it would yield world-class nectar or defective paste.

They invested for a single reason: it was the only system on Earth engineered strictly for uncompromised quality.

The technology born from that daring partnership forms the technological foundation of Mori-Tem today. It was not mere iteration, but a total redesign—a fundamental shift in priorities from throughput speed to chemical and sensory perfection.

This is why Olive Academy Korea has partnered with Mori-Tem to launch the Master Miller course. Olive milling is not a basic mechanical chore; it is an exact science shaped by unwavering conviction.

This curriculum is structured so that beginners, enthusiasts wishing to explore extraction biochemistry, and seasoned industry professionals alike can systematically master the principles. Participants will gain practical and definitive insight into how superior extra virgin olive oil is crafted and maximized from the perspective of modern milling technology.