By maintaining a cool environment, producers protect the oil's polyphenols, which are responsible for its robust flavor and health benefits. Unlike oils produced with heat or chemicals, this method uses mechanical pressure to separate the oil from the fruit at temperatures that do not exceed 27° Celsius.
Why Temperature Control Is Essential in Cold Pressed Olive Oil Production
To maintain its freshness, store the oil in a cool, dark place, ideally in a dark glass bottle. This paste is then pressed, and the oil is separated from the solids and water through centrifugation.
True cold pressing keeps the temperature low, ensuring the oil retains its virgin status. Applying it to cooked dishes or using it for high-temperature frying can destroy its beneficial properties and create off-flavors.
Why Temperature Control Matters in Cold Pressed Olive Oil Production
Protecting it from light and oxygen ensures that the polyphenols remain active and the flavor stays vibrant for as long as possible. Cold pressed olive oil is the result of a meticulous extraction process that prioritizes quality and integrity.
More About What is cold pressed olive oil
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