Today we want to tell you about one of the key processes in extra virgin olive oil production: cold production, a method that preserves the nutritional and sensory quality of the oil.
What does cold production mean?
It is a mechanical method that keeps the temperature of the olive paste below 27°C throughout all processing stages. This prevents thermal degradation that can alter the flavor, aroma, and nutritional components such as vitamins and polyphenols, which are valuable antioxidants.
Why is it important for food safety?
Cold extraction, as per European regulations, excludes the use of aggressive heat processes, reducing the risk of unwanted alterations. Additionally, it preserves the stability of the oil, limiting oxidation that could compromise the product’s shelf life.