What is the cold extraction?

In this section we will explain why it is called “cold”. To know more details about the EVOO production, you may go here.

It is called cold extraction because since the beggining to the end of the process the olive cannot surpass 25-27º.

If it surpassed that temperature, the oil molecule would open and would get oxydized due to the water steam. Also, starting from 25-27º, the lipoxygenase, which is the molecule that provides the bittery, spicy and fruitty tastes that the oil preserves, disappears. If we increased the temperatura, we would even lose those tastes, degrading the oil, increasing its acidity and creating deficiencies in it, turning it into a non-extra-virgin oil.