Our extra virgin olive oil is produced in our state-of-the-art, certified, centrifugal oil mill in accordance with the suggested method of cold extraction. In other words, once crushed and processed, the oleaginous fruit is turned into/becomes olive paste, and in order to get the olive oil, it is mixed with water whose temperature does not exceed the 24 degrees centigrade! Though this process, on the one hand, we have a better product, a better taste and look of the olive oil, and on the other hand, which is even more important, the olive oil preserves all its vitamins and nutrients intact. Therefore, although there is some loss for the producer, in terms of the quantity of the olive oil produced, it is worth it, since we gain much more in quantity.
On the contrary, in the past, the water added to the olive oil was hot and the oil was literally “scalded”. This method was considerably detrimental to its quality, although this was not always evident to the consumers’ eyes.