COLD EXTRACTION
Cold extraction helps preserve the natural aromas, freshness and character of the olive oil.
Below 27°C
Carefully controlled temperature during extraction.
Same-day milling
Fresh olives processed quickly after harvest.
Pure extraction
Mechanical process. No solvents. No refining.
The result
More character. More freshness. More of the olive.
Why heat is tempting
Warming the paste during malaxation makes oil separate more readily. Push it to 30–35 °C and you extract measurably more oil per tonne of olives.
Talk to our export desk
Ask for the extraction record.
We will send malaxation data and the full analysis for the lot you are considering.