Oil extracted in cold
Cold oil extraction
The Farchioni family has been pursuing, for generations, the search for quality oils, positioning itself as the undisputed leader of cold-extracted oils.
In the extraction processes of extra virgin olive oil, high temperatures can compromise its quality. However, many producers tend to raise the extraction temperatures in order to increase production.
For this reason, the European legislator has regulated the use of indications on labels and in communication with the following definitions: the first cold pressing is when a virgin or extra virgin olive oil is obtained at less than 27 degrees Celsius and with a traditional extraction system using hydraulic presses, now in disuse and replaced by hammer mills or knife mills, kneading machines and decanters; cold extraction, when a virgin or extra virgin olive oil is obtained at less than 27 degrees Celsius by percolation or centrifugation of the olive paste.
The difference between the two is in the oil extraction system, or rather in the separation of the three phases oil-water-grits. In both cases, the oil must be obtained at a temperature below 27 degrees centigrade. In reality, the high temperature does not affect the genuineness of the product except at values above 40°C, where the values of the waxes and terpene alcohols would be modified, leading to a downgrading of the product.
The most sensitive quality parameters to process temperatures are bioactive phenolic compounds and volatile substances responsible for the aroma of the oil. Temperature values above 27°C can modify the aromas responsible for the oil’s fragrances, with a reduction in the "cut grass" and "floral" notes much appreciated by consumers, and an increase in the volatile compounds responsible for the "ripe" fruity note.
The Farchioni family has been pursuing this research for generations, positioning itself as an undisputed world leader in the production and marketing of cold-extracted extra virgin olive oils.
For this reason, the European legislator has regulated the use of indications on labels and in communication with the following definitions: the first cold pressing is when a virgin or extra virgin olive oil is obtained at less than 27 degrees Celsius and with a traditional extraction system using hydraulic presses, now in disuse and replaced by hammer mills or knife mills, kneading machines and decanters; cold extraction, when a virgin or extra virgin olive oil is obtained at less than 27 degrees Celsius by percolation or centrifugation of the olive paste.
The difference between the two is in the oil extraction system, or rather in the separation of the three phases oil-water-grits. In both cases, the oil must be obtained at a temperature below 27 degrees centigrade. In reality, the high temperature does not affect the genuineness of the product except at values above 40°C, where the values of the waxes and terpene alcohols would be modified, leading to a downgrading of the product.
The most sensitive quality parameters to process temperatures are bioactive phenolic compounds and volatile substances responsible for the aroma of the oil. Temperature values above 27°C can modify the aromas responsible for the oil’s fragrances, with a reduction in the "cut grass" and "floral" notes much appreciated by consumers, and an increase in the volatile compounds responsible for the "ripe" fruity note.
The Farchioni family has been pursuing this research for generations, positioning itself as an undisputed world leader in the production and marketing of cold-extracted extra virgin olive oils.
