Cold Extraction

There is two ways to produce extra virgin olive oil: First Cold Pressure and Cold Extraction.

Actually, most olive oils on the market are made by cold extraction. This is the prefered method employed for olive oil production all over the world.

Cold extraction implies the mixing of the olive paste so that oil can be extracted as fine droplets congregating with each other to be harvested.

First cold pressed implies the use of hydraulic pressure which, by crushing the mats (fiber discs) on which is spread olive paste, creates a pressure allowing the oil collect.

Today, almost no one uses the term « cold pressed ». Cold pressure is barely employed for olive oil production. Nowadays, cold extraction is preferred as a method of producing olive oil, because it is a cleaner process allowing a better control of fabrication parameters. Some artisanal mills conserved presses and grindstones which, mainly disappeared from tools; it let room for mixers and centrifuges. Hence the term "cold extraction", which defines precisely the technology, which now replaces the "cold pressure".

Extra vIrgin appellation is based on the quality of them and it has been a standard developed by the International Olive Oil Council. Thus, extra virgin olive oil must demonstrate a level of free acidity below 0.8% and comply with specific organoleptic quality criteria. The 2 methods of extraction, the first pressure and extraction are executed cold (below 27oC, in accordance with international standard).