Cold Press

To classify olive oil as cold press, the temperature of the olive paste should not exceed 27ᵒ C throughout production. The lower the temperature and the quicker the process, the higher the quality of the oil shall be. Since the nutrients and aroma of olive oil is effected by high temperatures, aromatic compounds and nutrients of olive oil, produced at low temperatures are comparatively higher than the other methods.

In our facility, hot water is circulated through the secondary surface of the olive paste kneading machines thus the paste never contacts with hot water directly. Our paste kneading machines run independently from each other and has closed circuit feature, thus our products maintain their natural aroma and nutrients.