{"id":9454,"date":"2021-09-24T15:05:01","date_gmt":"2021-09-24T13:05:01","guid":{"rendered":"https:\/\/almazaraartal.com\/what-is-cold-extraction\/"},"modified":"2021-09-24T15:05:01","modified_gmt":"2021-09-24T13:05:01","slug":"what-is-cold-extraction","status":"publish","type":"post","link":"https:\/\/almazaraartal.com\/en\/what-is-cold-extraction\/","title":{"rendered":"What is cold extraction?"},"content":{"rendered":"

[et_pb_section fb_built=”1″ _builder_version=”3.22″ custom_padding=”7px|||||” global_colors_info=”{}”][et_pb_row _builder_version=”3.25″ background_size=”initial” background_position=”top_left” background_repeat=”repeat” custom_padding=”8px|||||” global_colors_info=”{}”][et_pb_column type=”4_4″ _builder_version=”3.25″ custom_padding=”|||” global_colors_info=”{}” custom_padding__hover=”|||”][et_pb_text _builder_version=”4.10.8″ background_size=”initial” background_position=”top_left” background_repeat=”repeat” global_colors_info=”{}”]Cold extraction of olive oil is a type of technique for obtaining virgin olive oil. It consists of extracting the oil at a temperature below 27\u00ba.<\/strong> <\/p>\n

During the Extra Virgin olive oil extraction process, after crushing the olives in the mill, the resulting paste is heated during the natural fermentation process of kneading. This causes the small drops of oil in the paste to coalesce and increases the extraction yield. <\/p>\n

This temperature directly affects the quality of the oil obtained, from an organoleptic and culinary point of view, since the aromas and odors of olive oil come from volatile substances<\/strong> that evaporate at high temperatures. Therefore, the higher the temperature applied in the extraction process, the more aromas and odors can be lost. Consequently, EVOO loses intensity and culinary and gastronomic value. <\/p>\n

This is especially important when we are talking abouthigh-level extra virgin olive oils<\/strong>, which are the most commonly used in crude oil, salad dressing, etc.
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What does first cold pressed olive oil mean?<\/h2>\n

When we talk about first cold pressed<\/strong> olive oil, we refer to the oil obtained through a first extraction<\/strong> at a temperature below 27\u00baC. It is an oil that comes from a first pressing, that is to say, it has not been pressed before, and it is extracted from the pulp of the freshly cold-pressed olives. For this purpose, totally clean or renewed tools and implements are used (press and baskets). <\/p>\n

The first extraction oil is of the highest quality and retains the most aromas and scents. As it is extracted later, the oil extracted in each new pressing loses organoleptic properties and is of poorer quality, since the pulp oxidizes and the vegetation water ferments, adding bad flavors and odors to the olive oil.
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How do you know if an oil is cold extracted?<\/h2>\n

In order to know if an oil has been cold pressed, we must make sure that the oil has been extracted without heating the olive paste above 27\u00baC.
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What is the difference between cold extra virgin olive oil?<\/h2>\n

Cold extracted olive oil is the highest quality and provides many benefits<\/strong>: <\/p>\n