{"id":7439,"date":"2026-10-01T14:22:55","date_gmt":"2026-10-01T14:22:55","guid":{"rendered":"https:\/\/contedoro.com\/?p=7439"},"modified":"2026-08-08T15:22:02","modified_gmt":"2026-08-08T15:22:02","slug":"the-heart-of-the-modern-mill-how-a-continuous-cycle-plant-works","status":"publish","type":"post","link":"https:\/\/contedoro.com\/en\/the-heart-of-the-modern-mill-how-a-continuous-cycle-plant-works\/","title":{"rendered":"The heart of the modern mill: how a continuous cycle plant works"},"content":{"rendered":"\n<p class=\"wp-block-paragraph\">After <strong>crushing and malaxation<\/strong>, the olive paste is ready to enter the technological heart of the mill: the <strong>extra virgin olive oil extraction<\/strong> phase.<\/p><div id=\"ez-toc-container\" class=\"ez-toc-v2_0_88 counter-hierarchy ez-toc-counter ez-toc-custom ez-toc-container-direction\">\n<div class=\"ez-toc-title-container\">\n<div class=\"ez-toc-title\" style=\"cursor:inherit\">Indice<\/div>\n<span class=\"ez-toc-title-toggle\"><a href=\"#\" class=\"ez-toc-pull-right ez-toc-btn ez-toc-btn-xs ez-toc-btn-default ez-toc-toggle\" aria-label=\"Toggle Table of Content\"><span class=\"ez-toc-js-icon-con\"><span class=\"\"><span class=\"eztoc-hide\" style=\"display:none;\">Toggle<\/span><span class=\"ez-toc-icon-toggle-span\"><svg style=\"fill: #343e3d;color:#343e3d\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\" class=\"list-377408\" width=\"20px\" height=\"20px\" viewBox=\"0 0 24 24\" fill=\"none\"><path d=\"M6 6H4v2h2V6zm14 0H8v2h12V6zM4 11h2v2H4v-2zm16 0H8v2h12v-2zM4 16h2v2H4v-2zm16 0H8v2h12v-2z\" fill=\"currentColor\"><\/path><\/svg><svg style=\"fill: #343e3d;color:#343e3d\" class=\"arrow-unsorted-368013\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\" width=\"10px\" height=\"10px\" viewBox=\"0 0 24 24\" version=\"1.2\" baseProfile=\"tiny\"><path d=\"M18.2 9.3l-6.2-6.3-6.2 6.3c-.2.2-.3.4-.3.7s.1.5.3.7c.2.2.4.3.7.3h11c.3 0 .5-.1.7-.3.2-.2.3-.5.3-.7s-.1-.5-.3-.7zM5.8 14.7l6.2 6.3 6.2-6.3c.2-.2.3-.5.3-.7s-.1-.5-.3-.7c-.2-.2-.4-.3-.7-.3h-11c-.3 0-.5.1-.7.3-.2.2-.3.5-.3.7s.1.5.3.7z\"\/><\/svg><\/span><\/span><\/span><\/a><\/span><\/div>\n<nav><ul class='ez-toc-list ez-toc-list-level-1 ' ><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-1\" href=\"https:\/\/contedoro.com\/en\/the-heart-of-the-modern-mill-how-a-continuous-cycle-plant-works\/#What_is_a_continuous_cycle_oil_mill\" >What is a continuous cycle oil mill?<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-2\" href=\"https:\/\/contedoro.com\/en\/the-heart-of-the-modern-mill-how-a-continuous-cycle-plant-works\/#What_is_an_oil_decanter\" >What is an oil decanter?<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-3\" href=\"https:\/\/contedoro.com\/en\/the-heart-of-the-modern-mill-how-a-continuous-cycle-plant-works\/#In_simple_words_what_does_the_decanter_do\" >In simple words: what does the decanter do?<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-4\" href=\"https:\/\/contedoro.com\/en\/the-heart-of-the-modern-mill-how-a-continuous-cycle-plant-works\/#Two-phase_and_three-phase_mills_what_changes\" >Two-phase and three-phase mills: what changes?<\/a><ul class='ez-toc-list-level-3' ><li class='ez-toc-heading-level-3'><a class=\"ez-toc-link ez-toc-heading-5\" href=\"https:\/\/contedoro.com\/en\/the-heart-of-the-modern-mill-how-a-continuous-cycle-plant-works\/#Three-phase_plant\" >Three-phase plant<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-3'><a class=\"ez-toc-link ez-toc-heading-6\" href=\"https:\/\/contedoro.com\/en\/the-heart-of-the-modern-mill-how-a-continuous-cycle-plant-works\/#Two-phase_plant\" >Two-phase plant<\/a><\/li><\/ul><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-7\" href=\"https:\/\/contedoro.com\/en\/the-heart-of-the-modern-mill-how-a-continuous-cycle-plant-works\/#Why_Contedoro_works_without_adding_water_during_extraction\" >Why Contedoro works without adding water during extraction<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-8\" href=\"https:\/\/contedoro.com\/en\/the-heart-of-the-modern-mill-how-a-continuous-cycle-plant-works\/#What_are_olive_vegetation_waters\" >What are olive vegetation waters?<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-9\" href=\"https:\/\/contedoro.com\/en\/the-heart-of-the-modern-mill-how-a-continuous-cycle-plant-works\/#What_happens_to_the_oil_after_the_decanter\" >What happens to the oil after the decanter?<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-10\" href=\"https:\/\/contedoro.com\/en\/the-heart-of-the-modern-mill-how-a-continuous-cycle-plant-works\/#Cold_extraction_why_is_27_%C2%B0C_important\" >Cold extraction: why is 27 \u00b0C important?<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-11\" href=\"https:\/\/contedoro.com\/en\/the-heart-of-the-modern-mill-how-a-continuous-cycle-plant-works\/#Why_is_the_time_between_harvesting_and_extraction_so_important\" >Why is the time between harvesting and extraction so important?<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-12\" href=\"https:\/\/contedoro.com\/en\/the-heart-of-the-modern-mill-how-a-continuous-cycle-plant-works\/#Does_a_modern_plant_automatically_produce_a_better_oil\" >Does a modern plant automatically produce a better oil?<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-13\" href=\"https:\/\/contedoro.com\/en\/the-heart-of-the-modern-mill-how-a-continuous-cycle-plant-works\/#Tradition_and_technology_the_Contedoro_oil_mill\" >Tradition and technology: the Contedoro oil mill<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-14\" href=\"https:\/\/contedoro.com\/en\/the-heart-of-the-modern-mill-how-a-continuous-cycle-plant-works\/#From_the_decanter_to_the_tank_the_oils_journey_is_not_over_yet\" >From the decanter to the tank: the oil&#8217;s journey is not over yet<\/a><\/li><\/ul><\/nav><\/div>\n\n\n<p class=\"wp-block-paragraph\">It is precisely in this part of the process that the modern mill differs most from the old pressure systems.<\/p>\n\n<p class=\"wp-block-paragraph\">In the past, the olive paste was distributed on fiscoli and subjected to the pressure of large presses. In modern <strong>continuous cycle mills<\/strong>, however, separation occurs through mechanical systems based mainly on <strong>centrifugal force<\/strong>. <\/p>\n\n<p class=\"wp-block-paragraph\">The objective remains the same \u2013 to separate the oil from the other components of the olive \u2013 but the way it is achieved changes completely.<\/p>\n\n<p class=\"wp-block-paragraph\">The modern plant also allows for precise control of important parameters such as <strong>processing times and temperatures<\/strong>, maintaining a continuous flow from the entry of the olives to the exit of the oil.<\/p>\n\n<p class=\"has-text-align-center has-background wp-block-paragraph\" style=\"background-color:#f1f1f1\">To understand the previous stages of the process, from harvesting to malaxation, you can read <strong><a href=\"https:\/\/contedoro.com\/en\/olive-pressing-or-cold-extraction-how-extra-virgin-olive-oil-is-born-in-the-oil-mill\/\">Cold extraction of extra virgin olive oil: from harvesting to malaxation<\/a><\/strong><\/p>\n\n<figure class=\"wp-block-image aligncenter size-large\"><img fetchpriority=\"high\" decoding=\"async\" width=\"1024\" height=\"515\" src=\"https:\/\/contedoro.com\/wp-content\/uploads\/2026\/08\/Gramolatura-1-1024x515.webp\" alt=\"\" class=\"wp-image-7428\" srcset=\"https:\/\/contedoro.com\/wp-content\/uploads\/2026\/08\/Gramolatura-1-1024x515.webp 1024w, https:\/\/contedoro.com\/wp-content\/uploads\/2026\/08\/Gramolatura-1-300x151.webp 300w, https:\/\/contedoro.com\/wp-content\/uploads\/2026\/08\/Gramolatura-1-768x386.webp 768w, https:\/\/contedoro.com\/wp-content\/uploads\/2026\/08\/Gramolatura-1-1536x772.webp 1536w, https:\/\/contedoro.com\/wp-content\/uploads\/2026\/08\/Gramolatura-1-600x302.webp 600w, https:\/\/contedoro.com\/wp-content\/uploads\/2026\/08\/Gramolatura-1.webp 1899w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><figcaption class=\"wp-element-caption\">Contedoro continuous cycle mill for extra virgin olive oil extraction<\/figcaption><\/figure>\n\n<h2 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"What_is_a_continuous_cycle_oil_mill\"><\/span>What is a continuous cycle oil mill?<span class=\"ez-toc-section-end\"><\/span><\/h2>\n\n<p class=\"wp-block-paragraph\">A <strong>continuous cycle oil mill<\/strong> is a plant in which the different processing phases are connected to each other.<\/p>\n\n<p class=\"wp-block-paragraph\">The olives enter the production line and follow an organized path that includes:<\/p>\n\n<ul class=\"wp-block-list\">\n<li>defoliation and washing;<\/li>\n\n\n\n<li>crushing;<\/li>\n\n\n\n<li>malaxation;<\/li>\n\n\n\n<li>extraction;<\/li>\n\n\n\n<li>separation and clarification of the oil.<\/li>\n<\/ul>\n\n<p class=\"wp-block-paragraph\">The definition <em>\u201ccontinuous cycle\u201d<\/em> derives precisely from the fact that processing takes place through a continuous succession of machinery, without resorting to the discontinuous system typical of old presses.<\/p>\n\n<p class=\"wp-block-paragraph\">This allows for a more precise organization of the entire production process and control of the parameters that can affect the characteristics of the oil.<\/p>\n\n<p class=\"wp-block-paragraph\">But the true protagonist of the extraction phase is a particular piece of machinery: <strong>the decanter<\/strong>.<\/p>\n\n<h2 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"What_is_an_oil_decanter\"><\/span>What is an oil decanter?<span class=\"ez-toc-section-end\"><\/span><\/h2>\n\n<p class=\"wp-block-paragraph\">The <strong>centrifugal decanter<\/strong> is one of the fundamental components of a modern oil mill.<\/p>\n\n<p class=\"wp-block-paragraph\">After malaxation, the olive paste is sent to the decanter, inside which the separation of the different components takes place by exploiting a very simple physical property: <strong>their different density<\/strong>.<\/p>\n\n<p class=\"wp-block-paragraph\">Inside the machine, a cylindrical drum rotates at high speed.<\/p>\n\n<p class=\"wp-block-paragraph\">The centrifugal force generated by the rotation allows for the progressive separation of the different fractions present in the paste.<\/p>\n\n<p class=\"wp-block-paragraph\">In simple terms, from the paste we must be able to separate:<\/p>\n\n<ul class=\"wp-block-list\">\n<li><strong>oil<\/strong>;<\/li>\n\n\n\n<li><strong>water naturally present in the olives<\/strong>;<\/li>\n\n\n\n<li><strong>solid part<\/strong>.<\/li>\n<\/ul>\n\n<p class=\"wp-block-paragraph\">The latter mainly constitutes the <strong>pomace<\/strong>, formed by residues of pulp, skins, and pit fragments.<\/p>\n\n<p class=\"wp-block-paragraph\">It is therefore important to understand that the decanter <em>does not \u201csqueeze\u201d the olives<\/em>.<\/p>\n\n<p class=\"wp-block-paragraph\">The olives have already been crushed and malaxed in the previous phases. The task of the decanter is to <strong>separate the components of the paste through centrifugation<\/strong>. <\/p>\n\n<p class=\"wp-block-paragraph\">This is one of the reasons why, when talking about modern plants, it is more correct to use the term <strong>extraction<\/strong> rather than pressing.<\/p>\n\n<h2 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"In_simple_words_what_does_the_decanter_do\"><\/span>In simple words: what does the decanter do?<span class=\"ez-toc-section-end\"><\/span><\/h2>\n\n<p class=\"wp-block-paragraph\">We can imagine the decanter as the point where the olive paste is separated into its main components.<\/p>\n\n<p class=\"wp-block-paragraph\">The process can be summarized as follows:<\/p>\n\n<p class=\"wp-block-paragraph\"><strong>olives \u2192 crushing \u2192 olive paste \u2192 malaxation \u2192 decanter \u2192 oil separation<\/strong><\/p>\n\n<p class=\"wp-block-paragraph\">Naturally, the actual operation of the plant is more complex, but this diagram helps to understand what happens in the heart of the mill.<\/p>\n\n<figure class=\"wp-block-image aligncenter size-large\"><img decoding=\"async\" width=\"1024\" height=\"458\" src=\"https:\/\/contedoro.com\/wp-content\/uploads\/2026\/06\/Barracane-1024x458.webp\" alt=\"Centrifugal decanter in the mill for EVO oil extraction\" class=\"wp-image-2006\" srcset=\"https:\/\/contedoro.com\/wp-content\/uploads\/2026\/06\/Barracane-1024x458.webp 1024w, https:\/\/contedoro.com\/wp-content\/uploads\/2026\/06\/Barracane-300x134.webp 300w, https:\/\/contedoro.com\/wp-content\/uploads\/2026\/06\/Barracane-768x344.webp 768w, https:\/\/contedoro.com\/wp-content\/uploads\/2026\/06\/Barracane-1536x687.webp 1536w, https:\/\/contedoro.com\/wp-content\/uploads\/2026\/06\/Barracane-2048x916.webp 2048w, https:\/\/contedoro.com\/wp-content\/uploads\/2026\/06\/Barracane-600x269.webp 600w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><figcaption class=\"wp-element-caption\">Centrifugal decanter in the mill for EVO oil extraction<\/figcaption><\/figure>\n\n<h2 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Two-phase_and_three-phase_mills_what_changes\"><\/span>Two-phase and three-phase mills: what changes?<span class=\"ez-toc-section-end\"><\/span><\/h2>\n\n<p class=\"wp-block-paragraph\">When talking about <strong>continuous cycle plants<\/strong>, two definitions are often encountered:<\/p>\n\n<p class=\"wp-block-paragraph\"><strong>two-phase plant<\/strong> and <strong>three-phase plant<\/strong>.<\/p>\n\n<p class=\"wp-block-paragraph\">The difference mainly concerns the way in which the components of the olive paste are managed and separated during extraction.<\/p>\n\n<h3 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Three-phase_plant\"><\/span>Three-phase plant<span class=\"ez-toc-section-end\"><\/span><\/h3>\n\n<p class=\"wp-block-paragraph\">In three-phase systems, water is used during processing to facilitate separation.<\/p>\n\n<p class=\"wp-block-paragraph\">At the end of the process, three main fractions are obtained:<\/p>\n\n<ol class=\"wp-block-list\">\n<li><strong>oil<\/strong>;<\/li>\n\n\n\n<li><strong>pomace<\/strong>;<\/li>\n\n\n\n<li><strong>aqueous phase<\/strong>, commonly associated with vegetation waters.<\/li>\n<\/ol>\n\n<p class=\"wp-block-paragraph\">For many years, this system represented one of the most widespread technologies in continuous cycle mills.<\/p>\n\n<h3 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Two-phase_plant\"><\/span>Two-phase plant<span class=\"ez-toc-section-end\"><\/span><\/h3>\n\n<p class=\"wp-block-paragraph\">In two-phase systems, separation is managed differently and the process can function <strong>without the addition of water or with very small quantities<\/strong>, depending on the plant and the processing conditions.<\/p>\n\n<p class=\"wp-block-paragraph\">The main output fractions are essentially:<\/p>\n\n<ol class=\"wp-block-list\">\n<li><strong>oil<\/strong>;<\/li>\n\n\n\n<li><strong>wet pomace<\/strong>, in which a larger part of the aqueous component remains.<\/li>\n<\/ol>\n\n<p class=\"wp-block-paragraph\">One of the advantages is therefore the <strong>reduction in the quantity of liquid waste<\/strong> generated during the process.<\/p>\n\n<p class=\"wp-block-paragraph\">However, there is also an interesting aspect from the oil&#8217;s point of view.<\/p>\n\n<p class=\"wp-block-paragraph\">Some compounds naturally present in olives, including a part of the phenolic compounds, have an affinity with the aqueous phase. Limiting the addition of water during extraction can therefore help to <strong>reduce their dispersion in the aqueous phase<\/strong>. <\/p>\n\n<p class=\"wp-block-paragraph\">This does not mean that a two-phase plant automatically produces a better oil.<\/p>\n\n<p class=\"wp-block-paragraph\">The final quality always depends on the entire supply chain: <strong>healthy olives, time of harvest, speed of processing, cultivar, crushing, malaxation, temperature, extraction, and storage<\/strong>.<\/p>\n\n<p class=\"has-text-align-center has-background wp-block-paragraph\" style=\"background-color:#f1f1f1\"><strong>Read also:<\/strong> <a href=\"https:\/\/contedoro.com\/le-diverse-varieta-di-olive-il-loro-impatto-sull-olio-extravergine-di-oliva\/\"><strong>The different varieties of olives and their impact on extra virgin olive oil<\/strong><\/a><\/p>\n\n<h2 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Why_Contedoro_works_without_adding_water_during_extraction\"><\/span>Why Contedoro works without adding water during extraction<span class=\"ez-toc-section-end\"><\/span><\/h2>\n\n<p class=\"wp-block-paragraph\">In the Contedoro mill, we have chosen a <strong>new generation continuous cycle plant<\/strong>, designed to carry out the extraction phase <strong>without adding water<\/strong>.<\/p>\n\n<p class=\"wp-block-paragraph\">It is a precise choice.<\/p>\n\n<p class=\"wp-block-paragraph\">The olive already naturally contains an aqueous component. Our goal is to accompany the raw material during processing by intervening as little as possible and carefully controlling the different phases of the process. <\/p>\n\n<p class=\"wp-block-paragraph\">Working without adding water during extraction also allows for avoiding additional dilution of the paste and limiting the passage into the aqueous phase of some water-soluble compounds naturally present in the olives.<\/p>\n\n<p class=\"wp-block-paragraph\">But it is important to avoid simplifications.<\/p>\n\n<p class=\"wp-block-paragraph\"><strong>It is not the absence of water alone that creates a quality oil.<\/strong><\/p>\n\n<p class=\"wp-block-paragraph\">It is the set of production choices that makes the difference: from the management of the olive groves to the storage of the oil after extraction.<\/p>\n\n<p class=\"wp-block-paragraph\">It is this attention to the entire supply chain that characterizes the Contedoro production philosophy.<\/p>\n\n<p class=\"has-text-align-center has-background wp-block-paragraph\" style=\"background-color:#f1f1f1\">To learn more about our method, you can visit <strong><a href=\"https:\/\/contedoro.com\/en\/our-oil\/\">Our oil<\/a><\/strong><\/p>\n\n<h2 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"What_are_olive_vegetation_waters\"><\/span>What are olive vegetation waters?<span class=\"ez-toc-section-end\"><\/span><\/h2>\n\n<p class=\"wp-block-paragraph\">A term that frequently recurs when talking about oil mills is <strong>\u201cvegetation waters\u201d<\/strong>.<\/p>\n\n<p class=\"wp-block-paragraph\">But what exactly are they?<\/p>\n\n<p class=\"wp-block-paragraph\">The olive does not only contain oil.<\/p>\n\n<p class=\"wp-block-paragraph\">An important part of the fruit is naturally composed of <strong>water<\/strong>. During processing, this component must be separated from the oil together with the solid part. <\/p>\n\n<p class=\"wp-block-paragraph\">In systems that involve the addition of water during extraction, the component naturally present in the fruit is joined by that introduced in the process.<\/p>\n\n<p class=\"wp-block-paragraph\">The waters resulting from processing therefore contain organic substances and various compounds coming from the olives and must be managed correctly.<\/p>\n\n<p class=\"wp-block-paragraph\">It is also important not to confuse them with <strong>the water used to wash the olives<\/strong> before crushing: these are two different aspects of the production process.<\/p>\n\n<h2 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"What_happens_to_the_oil_after_the_decanter\"><\/span>What happens to the oil after the decanter?<span class=\"ez-toc-section-end\"><\/span><\/h2>\n\n<p class=\"wp-block-paragraph\">The exit from the decanter does not necessarily represent the last step.<\/p>\n\n<p class=\"wp-block-paragraph\">The separated oil may still contain <strong>small amounts of water and suspended solid particles<\/strong>.<\/p>\n\n<p class=\"wp-block-paragraph\">To obtain a cleaner product, it can therefore be subjected to a further separation phase.<\/p>\n\n<p class=\"wp-block-paragraph\">In modern mills, the <strong>vertical centrifugal separator<\/strong> can come into play, which once again exploits the difference in density between the components.<\/p>\n\n<p class=\"wp-block-paragraph\">The goal is to eliminate residual impurities and obtain a cleaner oil before subsequent storage or filtration operations.<\/p>\n\n<p class=\"wp-block-paragraph\">It is one of the most fascinating moments of the entire process: after entering the mill as whole fruits, the olives have completed almost their entire journey and finally <strong>the oil becomes visible<\/strong>.<\/p>\n\n<blockquote class=\"wp-block-quote is-layout-flow wp-block-quote-is-layout-flow\">\n<p class=\"wp-block-paragraph\"><strong>[INSERT IMAGE 4 \u2013 freshly extracted oil exiting the plant]<\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>SEO ALT:<\/strong> Freshly extracted extra virgin olive oil in the Contedoro mill<\/p>\n<\/blockquote>\n\n<h2 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Cold_extraction_why_is_27_%C2%B0C_important\"><\/span>Cold extraction: why is 27 \u00b0C important?<span class=\"ez-toc-section-end\"><\/span><\/h2>\n\n<p class=\"wp-block-paragraph\">When buying a bottle of extra virgin olive oil, it is common to read the wording <strong>\u201ccold extracted\u201d<\/strong>.<\/p>\n\n<p class=\"wp-block-paragraph\">As we saw in the first part of our guide, this expression has a precise meaning and should not be used simply as a commercial phrase.<\/p>\n\n<p class=\"wp-block-paragraph\">For modern plants based on centrifugation or percolation, the indication <em>\u201ccold extraction\u201d<\/em> is linked to a process carried out at a temperature below <strong>27 \u00b0C<\/strong>.<\/p>\n\n<p class=\"wp-block-paragraph\">Why is temperature so important?<\/p>\n\n<p class=\"wp-block-paragraph\">During processing, it is possible to increase the yield by modifying some parameters, but the goal of a quality-oriented producer cannot simply be to extract <strong>as much oil as possible<\/strong>.<\/p>\n\n<p class=\"wp-block-paragraph\">A balance must be found between yield and protection of the sensory and qualitative characteristics of the raw material.<\/p>\n\n<p class=\"wp-block-paragraph\">Excessive temperatures can negatively affect the aromatic profile of the oil.<\/p>\n\n<p class=\"wp-block-paragraph\">For this reason, in modern mills, <strong>malaxation time and temperature are carefully controlled<\/strong>.<\/p>\n\n<p class=\"has-text-align-center has-background wp-block-paragraph\" style=\"background-color:#f1f1f1\"><strong>Read also:<\/strong> <a href=\"https:\/\/contedoro.com\/en\/olive-pressing-or-cold-extraction-how-extra-virgin-olive-oil-is-born-in-the-oil-mill\/\"><strong>Cold extraction of EVO oil: from harvesting to malaxation<\/strong> <\/a> <\/p>\n\n<h2 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Why_is_the_time_between_harvesting_and_extraction_so_important\"><\/span>Why is the time between harvesting and extraction so important?<span class=\"ez-toc-section-end\"><\/span><\/h2>\n\n<p class=\"wp-block-paragraph\">There is a parameter that does not always appear on labels, but which can be decisive: <strong>time<\/strong>.<\/p>\n\n<p class=\"wp-block-paragraph\">From the moment the olive is harvested, a journey begins during which the fruit must be managed correctly.<\/p>\n\n<p class=\"wp-block-paragraph\">Leaving the olives piled up for too long before processing can favor fermentation phenomena and unwanted alterations.<\/p>\n\n<p class=\"wp-block-paragraph\">For this reason, it is important to reduce the interval between <strong>harvesting and milling<\/strong>.<\/p>\n\n<p class=\"wp-block-paragraph\">An efficient mill must be organized precisely to manage the flow of olives during the oil campaign, avoiding unnecessary waiting and processing the raw material in the best possible conditions.<\/p>\n\n<p class=\"wp-block-paragraph\">When the <strong>new oil<\/strong> period arrives, all this becomes particularly evident: olive groves and the mill must work in close synergy.<\/p>\n\n<p class=\"has-text-align-center has-background wp-block-paragraph\" style=\"background-color:#f1f1f1\"><strong>Read also:<\/strong> <strong><a href=\"https:\/\/contedoro.com\/en\/new-oil\/\">New oil: what it is, when it arrives, and how to recognize it<\/a><\/strong><\/p>\n\n<h2 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Does_a_modern_plant_automatically_produce_a_better_oil\"><\/span>Does a modern plant automatically produce a better oil?<span class=\"ez-toc-section-end\"><\/span><\/h2>\n\n<p class=\"wp-block-paragraph\"><strong>No.<\/strong><\/p>\n\n<p class=\"wp-block-paragraph\">It is one of the most important concepts to understand.<\/p>\n\n<p class=\"wp-block-paragraph\">Technology is a tool.<\/p>\n\n<p class=\"wp-block-paragraph\">A technologically advanced mill allows for better control of processing, reduction of some critical issues, and adaptation of certain parameters to the characteristics of the raw material.<\/p>\n\n<p class=\"wp-block-paragraph\">But no machine can transform <strong>deteriorated or poorly managed olives<\/strong> into an excellent extra virgin olive oil.<\/p>\n\n<p class=\"wp-block-paragraph\">To produce a quality oil, all the links in the chain must function correctly:<\/p>\n\n<p class=\"wp-block-paragraph\"><strong>olive grove \u2192 harvesting \u2192 transport \u2192 oil mill \u2192 extraction \u2192 storage \u2192 packaging.<\/strong><\/p>\n\n<p class=\"wp-block-paragraph\">For this reason, talking only about the decanter or the temperature is not enough.<\/p>\n\n<p class=\"wp-block-paragraph\">True quality comes from the control of the entire supply chain.<\/p>\n\n<p class=\"has-text-align-center has-background wp-block-paragraph\" style=\"background-color:#f1f1f1\"><strong>Read also:<\/strong> <strong><a href=\"https:\/\/contedoro.com\/en\/how-to-recognize-quality-extra-virgin-olive-oil\/\">How to recognize a quality extra virgin olive oil<\/a><\/strong><\/p>\n\n<h2 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Tradition_and_technology_the_Contedoro_oil_mill\"><\/span>Tradition and technology: the Contedoro oil mill<span class=\"ez-toc-section-end\"><\/span><\/h2>\n\n<p class=\"wp-block-paragraph\">For us at <strong>Contedoro<\/strong>, innovating does not mean erasing tradition.<\/p>\n\n<p class=\"wp-block-paragraph\">It means using technology to continue doing better what generations of olive growers and millers have learned through experience.<\/p>\n\n<p class=\"wp-block-paragraph\">Knowledge of the olives remains fundamental.<\/p>\n\n<p class=\"wp-block-paragraph\">One must know how to recognize their <strong>cultivar, ripeness, and characteristics<\/strong> and adapt the work of the mill to the raw material that arrives from the olive groves.<\/p>\n\n<p class=\"wp-block-paragraph\">Technology, however, allows for controlling the process with a precision that was difficult to achieve in the past.<\/p>\n\n<p class=\"wp-block-paragraph\">It is precisely in the meeting between these two dimensions \u2013 <em>experience and innovation<\/em> \u2013 that our idea of a modern mill is born.<\/p>\n\n<h2 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"From_the_decanter_to_the_tank_the_oils_journey_is_not_over_yet\"><\/span>From the decanter to the tank: the oil&#8217;s journey is not over yet<span class=\"ez-toc-section-end\"><\/span><\/h2>\n\n<p class=\"wp-block-paragraph\">When we see that first green and fragrant flow coming out of the separator, it might seem that the work is finished.<\/p>\n\n<p class=\"wp-block-paragraph\">In reality, <strong>extraction is only the beginning of the oil&#8217;s life<\/strong>.<\/p>\n\n<p class=\"wp-block-paragraph\">From that moment, an equally important phase begins.<\/p>\n\n<p class=\"wp-block-paragraph\">The oil must be protected from three great enemies:<\/p>\n\n<p class=\"wp-block-paragraph\"><strong>light, heat, and oxygen.<\/strong><\/p>\n\n<p class=\"wp-block-paragraph\">Other fundamental choices then come into play:<\/p>\n\n<ul class=\"wp-block-list\">\n<li>to filter or not to filter?<\/li>\n\n\n\n<li>how to store the oil?<\/li>\n\n\n\n<li>why use <strong>stainless steel<\/strong> tanks?<\/li>\n\n\n\n<li>what does storage under <strong>nitrogen<\/strong> mean?<\/li>\n\n\n\n<li>how much do light and temperature affect it?<\/li>\n\n\n\n<li>why can even an excellent bottle deteriorate if stored poorly?<\/li>\n<\/ul>\n\n<p class=\"wp-block-paragraph\">These will be the topics of <strong>Part 3: from filtration to the storage of extra virgin olive oil<\/strong>.<\/p>\n\n<p class=\"has-text-align-center has-background wp-block-paragraph\" style=\"background-color:#f1f1f1\"><strong>Read also:<\/strong> <a href=\"https:\/\/contedoro.com\/olio-extravergine-di-oliva-come-si-fa\/)\"><strong>How extra virgin olive oil is made: all the stages of production<\/strong><\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>After crushing and malaxation, the olive paste is ready to enter the technological heart of the mill: the extra virgin olive oil extraction phase. It is precisely in this part of the process that the modern mill differs most from the old pressure systems. In the past, the olive paste was distributed on fiscoli and [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":7440,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"page_builder":"","_joinchat":[],"footnotes":""},"categories":[141],"tags":[],"class_list":["post-7439","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-oil-and-oil-mill"],"acf":[],"_links":{"self":[{"href":"https:\/\/contedoro.com\/en\/wp-json\/wp\/v2\/posts\/7439","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/contedoro.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/contedoro.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/contedoro.com\/en\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/contedoro.com\/en\/wp-json\/wp\/v2\/comments?post=7439"}],"version-history":[{"count":1,"href":"https:\/\/contedoro.com\/en\/wp-json\/wp\/v2\/posts\/7439\/revisions"}],"predecessor-version":[{"id":7852,"href":"https:\/\/contedoro.com\/en\/wp-json\/wp\/v2\/posts\/7439\/revisions\/7852"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/contedoro.com\/en\/wp-json\/wp\/v2\/media\/7440"}],"wp:attachment":[{"href":"https:\/\/contedoro.com\/en\/wp-json\/wp\/v2\/media?parent=7439"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/contedoro.com\/en\/wp-json\/wp\/v2\/categories?post=7439"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/contedoro.com\/en\/wp-json\/wp\/v2\/tags?post=7439"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}