Maxalation and extraction under 27°C


Many olive oils are marketed as first cold pressed or cold extraction, this is a denomination describing the temperature at which the oil was obtained.
The olive oil producers in E.U. must prove that the temperature of malaxation and extraction was under 27°C (80°F).
For olive oil bottled outside EU countries this regulation does not apply, and thus the consumer has no assurance that these statements are true.
The temperature of malaxation and extraction is crucial due to its effect on olive oil quality.
When high temperatures are applied the more volatile aromas are lost and the rate of oil oxidation is increased, producing therefore lower quality oils. In addition, the chemical content in the polyphenols, antioxidants and vitamins present in the olive oil is reduced by higher temperatures.

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