Cold Pressed Olive Oils

The process of making cold pressed olive oil is the meticulous journey of olives from nature to tables. Olives are carefully picked from their branches. It is very important that the olives are not damaged at this stage because the secret of a quality oil starts with the harvest. Olives harvested early produce oils with lower acidity and more aromatic. The collected olives are cleaned of foreign materials such as leaves, branches and soil and washed. Clean olives are the basis of a delicious oil. Olives are crushed with stones or modern machines and turned into a paste. This process reveals the oil inside the olive. Here is the real difference! The paste is squeezed at a temperature below 27°C. The low temperature allows the olive oil to preserve its nutritional values, natural aromas and fresh smell. During pressing, olive oil and water mix together. This mixture is separated with special machines to obtain pure olive oil. The olive oil is filtered and cleaned of sediments and then stored under suitable conditions. At this stage, it is very important that the oil does not come into contact with air and is kept in an environment away from light.

The result? An olive oil that preserves its naturalness and health, carrying the essence of the olive! The biggest advantage of cold pressing is that it preserves both the beneficial components for health and the natural aroma of the olive in the best way.