Have you ever read \u201ccold extraction\u201d or \u201ccold extracted\u201d on a label and wondered what it actually means? It is not just a marketing formula: it is one of the most important production choices in determining the quality, the flavour and the health-promoting compounds of an extra virgin olive oil. In this article we take you into the heart of our production chain, from the olive harvest to bottling \u2014 a journey that turns a fruit into a liquid masterpiece.<\/em><\/p>\n <\/p>\n
It all starts with the harvest: the most critical moment<\/h2>\n
The quality of an extra virgin olive oil is decided before it ever reaches the oil mill. Deciding when to harvest is the most important and delicate choice in the whole production process, because it determines the ripeness of the olives \u2013 and therefore the aromatic richness and health-promoting compounds of the oil that comes from them.<\/p>\n
Olives picked early \u2013 while still green or at the first stage of veraison (the change from green to purple) \u2013 produce oils with an intense fruity character, rich in polyphenols, oleocanthal and antioxidants. Olives picked riper give softer, fruitier oils, but poorer in health-promoting compounds.<\/p>\n
Our agronomists monitor the ripening of the olives in members' groves through regular checks, to determine the optimal harvest date for each cultivar and each growing area. There is no single date that suits everyone: every olive grove has its own timing and its own needs.<\/p>\n
Harvesting is preferably done by hand or with mechanical aids \u2013 techniques that avoid bruising the fruit and damaging the tree. Damaged or bruised olives start to ferment before they reach the oil mill, with negative effects on the final quality.<\/p>\n
<\/p>\n
Transport: from tree to oil mill without losing time<\/h2>\n
Once picked, the olives must reach the oil mill as quickly as possible \u2013 ideally within 24 to 48 hours of harvesting. Every hour spent waiting is an hour in which the olives keep breathing, fermenting and losing quality. Producers who take care of their olive oil know it well: time is the enemy of quality.<\/p>\n
The olives are transported in perforated crates or bins that allow air to circulate, preventing overheating and fermentation in transit.<\/p>\n
<\/p>\n
At the oil mill: milling<\/h2>\n
The first step at the oil mill is cleaning the olives: leaves, twigs and soil are removed, then the fruit is washed in fresh water. Milling begins immediately afterwards \u2013 the crushing of the olives (stone included) that produces the olive paste.<\/p>\n
Modern oil mills use hammer or toothed-disc crushers, which break the olives down rapidly into an even paste. This stage too affects quality: fast hammer crushers produce a finer paste, with greater polyphenol extraction; disc crushers are gentler and produce oils with different aromatic profiles.<\/p>\n
<\/p>\n
Malaxation: the most delicate stage<\/h2>\n
The olive paste is then fed into the malaxers \u2013 machines that work it slowly, mixing it at a controlled temperature. Malaxation is essential for breaking the emulsions between oil and water and making the tiny oil droplets coalesce into larger ones that are easier to separate.<\/p>\n
And this is where temperature comes in: cold extraction requires the whole processing of the paste to take place at a temperature no higher than 27\u00b0C. Above this threshold, the oil progressively loses volatile aromatic compounds and antioxidants. Below 27\u00b0C the process is slower and the yield slightly lower \u2013 but the quality is in a different class.<\/p>\n
An oil labelled \u201ccold extracted\u201d or \u201ccold extraction\u201d guarantees that this limit has been respected. It is the signature of a producer who has chosen quality over quantity.<\/p>\n
<\/p>\n
Extraction: centrifugation and separation<\/h2>\n
The malaxed paste is finally centrifuged in a horizontal decanter: centrifugal force separates the three components \u2013 oil, vegetation water (the watery fraction) and solid pomace. The oil is then further clarified in a second, vertical centrifuge to remove the last impurities.<\/p>\n
The result is raw extra virgin olive oil, still slightly cloudy and remarkably fragrant, which is then left to settle naturally or, preferably, filtered before bottling. Filtration is a key choice for ensuring greater stability over time, preventing fermentation and preserving the oil's organoleptic characteristics for longer.<\/p>\n
<\/p>\n
Bottling and storage<\/h2>\n
The oil is bottled in containers that protect it from light and oxidation \u2013 quality's worst enemies. Dark glass, tin or bag-in-box are the most suitable containers. The oil is stored in cool, dark rooms until dispatch.<\/p>\n
At Oleum Sicilia every production batch is traced and certified to ISO 22005: from grove to point of sale, every step is documented and verifiable. Because transparency is not just a word \u2013 it is the way we work every day.<\/p>\n
<\/p>\n
<\/p>\n
From harvest to oil mill, from malaxation to bottling: producing a quality extra virgin olive oil is a long and precise path, in which every choice counts. Cold extraction is not a technical whim: it is the guarantee that the oil reaching your table has kept intact everything nature put into the olives. And nature saved its best for Sicilian olives.<\/em><\/p>","protected":false},"excerpt":{"rendered":" Hai mai letto in etichetta la dicitura “molitura a freddo” o “estratto a freddo” e ti sei chiesto cosa significhi davvero? Non \u00e8 solo una formula di marketing: \u00e8 una delle scelte produttive pi\u00f9 importanti per determinare la qualit\u00e0, il sapore e le propriet\u00e0 nutraceutiche di un olio extravergine di oliva. In questo articolo […]<\/p>","protected":false},"author":4,"featured_media":1466,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[1],"tags":[46,50,49,48,47],"class_list":["post-652","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-senza-categoria","tag-come-si-fa-lolio-extravergine","tag-dalla-raccolta-olive-allolio","tag-estrazione-olio-oliva-processo","tag-frantoio-molitura-freddo","tag-produzione-olio-evo-siciliano"],"acf":[],"yoast_head":"\n
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