Cold extraction olive oil is that whose extraction process is carried out at a temperature below 27º. But what does this mean? It is undoubtedly a term that has become popular in recent years as a result of interest in the production processes of olive oil.
Consumers are increasingly interested in obtaining information about the foods they consume and the world of olive oil production, especially extra virgin olive oil , is no exception.
Other terms such as “ cold pressed ”, “ first cold extraction ” or “ first cold pressing ”, have also become famous and it is not uncommon to find them on bottle and carafe labels, as well as on specialized pages that use these expressions as advertising claim.
In this post we are going to clarify this matter so that you can resolve your doubts and know what you are buying when you see one of these terms.
cold extraction
Cold extraction is the process used to obtain olive oil in which the temperature should not exceed 27º . Keeping the entire process at this temperature will guarantee the quality of the oil.
In order to understand it, we are going to look a little closer at the different steps followed to extract olive oil:
1- Arrival of the olive at the olive mill, cleaning and preparation: Once the olive has been harvested, it is taken to the olive mill and separated from the leaves and small branches from the olive tree that may have fallen due to the harvest. Then it is taken to the mill.
2-Grinding: In the mill, metal hammers that rotate at high revolutions will crush the olives until they form a paste. This paste contains a percentage of oil that is usually around 20%, the rest is water and vegetable remains, such as olive pits.
3-Kneading: To extract the oil it is necessary to knead the dough until the small drops of oil inside it come together and can be extracted. THIS STEP IS WHERE COLD EXTRACTION COME IN . The mixers have large paddles that knead the dough. Likewise, a hot water system that circulates outside through a coil allows the desired temperature to be maintained in the dough. Carrying out this kneading process at less than 27º is essential for the olive oil to retain all its properties , both flavor and aroma, as well as nutritional.
4-Centrifuging: Once the pasta is kneaded, centrifuges are used to separate the oil from the other elements present, such as water, or plant parts, such as bones. (We will see this process later in other posts).
5-Stored and filtered: Once the oil is obtained, it is stored in stainless steel tanks, then filtered just before the packaging process.
Cold extraction Extra Virgin Olive Oil
To obtain a good Extra Virgin Olive Oil , it is essential that all the oil production processes are done following the appropriate steps so that quality prevails above all else in the final product. As we have already seen, cold extraction during kneading is a fundamental stage for the final result.
In a previous post, in which we talked about the differences between virgin and extra virgin oil , we saw the requirements that an olive oil had to meet in order to be certified as Extra Virgin. In addition to not exceeding 0.8º acidity in a chemical analysis, it also had to not present any failure in an organoleptic analysis (of flavor and aroma); to achieve this, cold extraction is key.
Why is cold extraction so important?
Cold extraction is the most recommended form of extraction so that the olive oil retains its properties. The elements that make Extra Virgin Olive Oil have its characteristic aroma and flavor are volatile substances that vaporize easily.
The difference between cold-pressed oil and other extraction systems is that when it is made at low temperatures, it will maintain its properties and organoleptic characteristics. The higher the temperature during the extraction process, the more of these substances the oil will lose, thus lacking many of its most valued characteristics.
Properties of Cold Extraction Extra Virgin Olive Oil
But the importance of this process lies not only in preserving the culinary or gastronomic characteristics of the oil, but also its nutritional and health-beneficial properties. As with aroma and flavor, substances such as oleic acid and vitamin F, which are beneficial for our cardiovascular system, will be preserved to a greater extent if the cold extraction process is followed.
If the temperature is increased during extraction, it is possible to obtain a greater amount of oil for each kg of olives collected, making it more profitable, but the gastronomic quality and nutritional properties are largely lost.
What is "first cold extraction" olive oil?
First cold extraction olive oil , also called first cold pressing , It is one in which the olive pulp, which has previously been kneaded and beaten, passes through the centrifuge only once, that is, a single extraction is carried out, with all the elements involved completely clean and free of traces of extractions. previous.
This is the method followed by oil mills and producers who produce high-quality Extra Virgin Olive Oil , which has all its nutrients and aroma and flavor characteristics.
Other common terms and errors related to cold extraction.
Advertising and ignorance of the olive oil production process have given rise to erroneous terms about this process, as well as expressions that only repeat what we have already explained so far. Here we will present some examples:
What is "cold pressed" olive oil?
Cold pressed olive oil is a term that has become popular incorrect way to refer to “cold extraction”. The error derives from the use of the word “pressed”.
In the past, presses made up of different stacks of baskets (parts of the press made of esparto or synthetic fiber) were used to obtain olive oil, which were placed around an axis and between which the olive paste was placed to press it. and extract the oil by exerting pressure on it.
The first pressed oil was that which was obtained before the first pressing of the olives in the presses, which was made with completely clean tools. This process is currently out of use, because current kneaders and centrifuges allow the oil to be obtained in better hygienic and sanitary conditions. If this process was carried out without heating the pasta, it was called “cold pressing.” After this, the oil was decanted, allowing it to separate from the water so that it could be extracted.
Is "cold pressed" olive oil better?
The answer is no . The reality is that this method is completely out of use and we will not find any olive oil on the market in which the old pressing process has been involved. This is because pressing the pasta entails two problems, related to the hygiene of the process and its profitability:
-The baskets must be replaced regularly and washed after each pressing, since the remains left in them can undergo fermentation and affect the rest of the production.
-When decanting the oil, it remains in contact with the air for a very long time, which causes the oxidation process to begin, which will affect the aroma and flavor.
Currently, centrifuges are used to guarantee the hygiene and effectiveness of this process. The use of the term pressed refers more to an advertising claim that calls for nostalgia for traditional extraction methods, but does not result in a better quality oil. What defines the quality of an oil at this stage of its production is cold extraction .
What is "first cold pressed" oil?
First cold-pressed olive oil is that oil that is extracted with the pulp of the freshly crushed or cold-milled olive, which has not been previously pressed and in which the implements and tools are completely clean. Because the olive pulp is only pressed once, the resulting remains that go to a second pressing give rise to a lower quality oil, for this reason the oil from the first pressing is more valued.
As we have already seen, this is another erroneous term that refers to the old process of oil extraction by pressing, which is no longer used today for reasons of profitability and efficiency, as well as for hygienic-sanitary reasons.
With this post we hope to have resolved your doubts about cold extraction olive oil. The whole world surrounding the production of Extra Virgin Olive Oil is truly exciting and deserves to be known by everyone.
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