Cold extraction for premium olive oil

Do you know why we talk about cold extraction to obtain quality olive oil? And do you know what this implies for the miller when he produces olive oil?

For the quality of the oil to be optimal, the temperature during mixing and extraction must not exceed 27°.

Above 30 degrees, the trace elements and in particular the polyphenols in the olive oil degrade rapidly, having harmful consequences on the organoleptic qualities of the oil produced.

These mixing and extraction phases are controlled (rotation during mixing, for example, involves a risk because the rapid rotation creates heat) in order to ensure that the olive oil is indeed produced by cold extraction. This phase must therefore be rigorously controlled to validate the cold extraction process: an essential condition for obtaining a superior quality oil.

Myriam & David