The quality of an extra virgin olive oil is determined by many factors, such as the variety of olive tree, the growing conditions, the time of harvest and the processing of the fruit. One of the most important factors that influence the final result is the method of extraction of the olive oil. Cold pressing is currently the most recognized and qualitative production method, as it contributes to the preservation of all the valuable characteristics of the olive oil.

What is Cold Pressing?

Cold pressing is the process of extracting olive oil from the olive fruit under controlled low-temperature conditions. According to international standards, the temperature during processing should not exceed 27°C.

Maintaining a low temperature throughout all stages of oil extraction allows for the protection of the natural aromas, vitamins, antioxidants and valuable polyphenols contained in the olive fruit.

Why is Temperature Important?

During olive processing, increasing the temperature can lead to greater production efficiency, however, it often negatively affects the quality of the final product.

Cold pressing prioritizes quality over quantity, preserving the characteristics that make extra virgin olive oil so special:

• Natural aromas and rich flavors.
• High content of polyphenols.
• Greater antioxidant activity.
• Preservation of vitamins and nutrients.
• Better product stability and shelf life.

Polyphenols: A Valuable Health Ally

Polyphenols are natural antioxidant compounds found in olive oil and help protect cells from oxidative stress.

Their presence is associated with many of the beneficial characteristics of the Mediterranean diet. Cold pressing contributes significantly to the preservation of these valuable ingredients, ensuring an olive oil with high nutritional value.

Rich Aroma and Authentic Flavor

One of the distinguishing features of cold-pressed olive oil is its intense aromatic character. The low temperatures allow the preservation of the natural volatile compounds that give olive oil its fruity aromas and characteristic flavor.

The result is a product that authentically captures the characteristics of the olive variety and the place of cultivation.

Cold Pressing at our Olive Mill

In our olive oil mill we apply the cold pressing method using modern, state-of-the-art equipment. The process is carried out with strict control of the processing conditions, in order to ensure the highest possible quality of the olive oil produced.

The combination of immediate processing of the fruit after harvest, low temperature and advanced equipment allows us to produce olive oil that retains all its natural characteristics and meets the highest quality requirements.

The Choice of Quality

Cold pressing is not just a production technique. It is a philosophy that prioritizes the authenticity, nutritional value, and superior quality of olive oil.

For the consumer, this translates into a product with a rich flavor, high content of natural antioxidants and all the benefits that extra virgin olive oil offers. For us, it is a commitment to highlight the best possible fruit of the Greek land every year, offering olive oil that stands out for its quality and authenticity.