Extra Virgin Olive Oil is the result of a long journey that begins on the land and arrives at your table, a journey made of respect for nature and passion for quality. But not all Extra Virgin Olive Oils are the same. Quality depends on many factors: the variety of olives, the soil, the climate, the harvest, and especially the extraction method.
But what exactly does "Cold Extraction" mean? And why is it so important?
What is Cold Extraction?
Cold extraction is a mechanical processing method for olives where the temperature, during milling, never exceeds 27°C. This measure prevents the olive paste from overheating and preserves all the organoleptic and nutritional properties of the oil intact.
Unlike other methods that use heat to increase yield, Cold Extraction prioritizes quality over quantity. Our olives, hand-picked at the right moment of ripeness, are taken to rigorously selected mills.
The Advantages of Cold Extraction
What are the advantages of this extraction method? Let's look at them in detail:
• Greater preservation of polyphenols
Polyphenols are powerful natural antioxidants present in Extra Virgin Olive Oil. Thanks to cold extraction, their concentration remains high, ensuring a healthier oil.
• Intact aromatic profile
The aroma of Extra Virgin Olive Oil is directly linked to the quality of the olives and the extraction process. Thanks to cold processing, the oil retains its natural aroma, offering an authentic sensory experience.
• Superior nutritional values
Vitamin E, good fatty acids, antioxidants: cold-extracted oil best preserves these fundamental elements for our health, making it a precious ally for a balanced diet rich in benefits.
• Respect for the raw material
Cold extraction reflects a respectful approach to olives, which are processed immediately after harvesting to avoid unwanted fermentation. It is a choice of a short and controlled supply chain, like the one we at San Biase pursue every day.
San Biase: from our land, a genuine oil
Our farm carefully follows every phase of the production cycle each year: from pruning to harvesting, from the selection of olives to milling. The result is an Extra Virgin Olive Oil obtained exclusively from Italian olives, cold-processed to guarantee freshness and balance.
In conclusion, cold extraction is not just a technical choice: it is a gesture of consistency with our values. It is our way of honoring what nature offers us and bringing to your table an Extra Virgin Olive Oil that tastes of genuineness.
