Cold extraction of extra virgin olive oil means working at a temperature below 27ºC, which is the key to the quality of the product from a gastronomic and organoleptic point of view. It is also the most artisan and healthiest process, which is why many dietitians and doctors recommend it, as it ensures that the properties of the product remain intact.
Following this technique gives a better product because:
Volatile compounds evaporate
The product's own essential components, responsible for its aromas and smells, are volatile, meaning they evaporate very easily. For this reason, if the extraction temperature is high, these components escape from the product, giving an oil with less intense aromas and flavours, and therefore poorer culinary qualities. In this way, it is understood that a cold-extracted extra virgin olive oil will have a greater variety and intensity of aromas, resulting in a true delight.
Lower acidity
Another benefit of cold extraction is that it removes more of the product's acidity, because it slows the oxidation of the paste.
A smaller yield, but excellent quality
This technique yields a smaller amount from the olives, so more fruit is needed to obtain the oil. However, the quality is much higher.
A supply of vitamins
Because the oil's intrinsic properties remain intact, it provides more vitamins and nutrients. One example is vitamin F, which improves the digestive system; another is oleic acid, known for its benefits for people with conditions such as diabetes, as well as protecting us from cardiovascular disease, boosting cognitive function and improving learning.
At Aceites La Matilla we are deeply committed to the quality of our products and the health of our customers. That is why we carry out this process in making our oil, together with hand picking and selection of the olives. Visit our online shop and our Facebook and Instagram profiles to find out more about us.
