Cold Extraction


Cold Extraction

Etichetta di dominio


Etichetta grammaticale



Process of extraction virgin olive oil that implies the mixing of the olive paste so that oil can be extracted as fine droplets congregating with each other to be harvested, at a temperature of less than 25°C (IOOC) .1


The first phase is the grinding which consists in fragmenting flesh and core in pieces. Traditionally, this process should be executed by grindstones which, thanks to a slow rotation, cut deeply pulp and kernel. The risk was considerable oxidation, which was not without adverse consequences for the bunch of oil. Modern technology brings a better system which consists in grinding olives with blades, which delicately smash the fruit and prepare the paste for the mixing.
The mixing then facilitates oil extraction, insofar as it breaks the water-oil which can be formed during the milling process. The last phase consists in extracting the oil with a centrifuge. This step allows the oil separation from solid wastes soaked with water contained in the olives. Centrifugation reduces a lot the risks of oxidation. The oil is then packaged in dark glass bottles.1


Accordingly, the concepts of 'cold pressing' and 'cold extraction' should correspond to a technically defined traditional production method.2

Trascrizione fonetica

/kəʊld/ /ɪkˈstrakʃ(ə)n/

Sinonimi e Antonimi





Cold -Old English cald, of Germanic origin; related to Dutch koud and German kalt, also to Latin gelu ‘frost’.
Extraction- Late Middle English: via Old French from late Latin extractio(n-), from Latin extrahere ‘draw out’.3

Etichetta di paese



Università di Genova - Facoltà di Lingue e Letterature Straniere - dipartimento DISCLIC

Data della scheda
Thu Jan 1 01:00:10 1970

1. 09/05/2017
2. 09/05/2017
3. 09/05/2017

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