{"id":7477,"date":"2026-09-17T13:53:11","date_gmt":"2026-09-17T13:53:11","guid":{"rendered":"https:\/\/contedoro.com\/?p=7477"},"modified":"2026-08-08T15:30:30","modified_gmt":"2026-08-08T15:30:30","slug":"olive-pressing-or-cold-extraction-how-extra-virgin-olive-oil-is-born-in-the-oil-mill","status":"publish","type":"post","link":"https:\/\/contedoro.com\/en\/olive-pressing-or-cold-extraction-how-extra-virgin-olive-oil-is-born-in-the-oil-mill\/","title":{"rendered":"Olive pressing or cold extraction? How extra virgin olive oil is born in the oil mill"},"content":{"rendered":"\n<p class=\"wp-block-paragraph\">When we pour a drizzle of <strong>extra virgin olive oil<\/strong> on a slice of bread, on a salad, or on a freshly prepared dish, we rarely think about everything that happened before that oil reached our table.<\/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\/olive-pressing-or-cold-extraction-how-extra-virgin-olive-oil-is-born-in-the-oil-mill\/#Olive_pressing_is_it_still_correct_to_call_it_that\" >Olive pressing: is it still correct to call it that?<\/a><ul class='ez-toc-list-level-3' ><li class='ez-toc-heading-level-3'><a class=\"ez-toc-link ez-toc-heading-2\" href=\"https:\/\/contedoro.com\/en\/olive-pressing-or-cold-extraction-how-extra-virgin-olive-oil-is-born-in-the-oil-mill\/#So_is_saying_%E2%80%9Ccold-pressed_oil%E2%80%9D_wrong\" >So is saying \u201ccold-pressed oil\u201d wrong?<\/a><\/li><\/ul><\/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\/olive-pressing-or-cold-extraction-how-extra-virgin-olive-oil-is-born-in-the-oil-mill\/#First_cold_pressing_and_cold_extraction_what_is_the_difference\" >First cold pressing and cold extraction: what is the difference?<\/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\/olive-pressing-or-cold-extraction-how-extra-virgin-olive-oil-is-born-in-the-oil-mill\/#What_does_%E2%80%9Ccold_extracted%E2%80%9D_really_mean\" >What does \u201ccold extracted\u201d really mean?<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-5\" href=\"https:\/\/contedoro.com\/en\/olive-pressing-or-cold-extraction-how-extra-virgin-olive-oil-is-born-in-the-oil-mill\/#How_is_a_quality_extra_virgin_olive_oil_born\" >How is a quality extra virgin olive oil born?<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-6\" href=\"https:\/\/contedoro.com\/en\/olive-pressing-or-cold-extraction-how-extra-virgin-olive-oil-is-born-in-the-oil-mill\/#The_production_stages_of_extra_virgin_olive_oil\" >The production stages of extra virgin olive oil<\/a><\/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\/olive-pressing-or-cold-extraction-how-extra-virgin-olive-oil-is-born-in-the-oil-mill\/#Olive_harvesting_oil_quality_begins_on_the_tree\" >Olive harvesting: oil quality begins on the tree<\/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\/olive-pressing-or-cold-extraction-how-extra-virgin-olive-oil-is-born-in-the-oil-mill\/#From_the_field_to_the_mill_why_olives_must_be_processed_quickly\" >From the field to the mill: why olives must be processed quickly<\/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\/olive-pressing-or-cold-extraction-how-extra-virgin-olive-oil-is-born-in-the-oil-mill\/#Defoliation_the_first_step_when_olives_arrive_at_the_mill\" >Defoliation: the first step when olives arrive at the mill<\/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\/olive-pressing-or-cold-extraction-how-extra-virgin-olive-oil-is-born-in-the-oil-mill\/#Washing_the_olives\" >Washing the olives<\/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\/olive-pressing-or-cold-extraction-how-extra-virgin-olive-oil-is-born-in-the-oil-mill\/#Crushing_from_olives_to_olive_paste\" >Crushing: from olives to olive paste<\/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\/olive-pressing-or-cold-extraction-how-extra-virgin-olive-oil-is-born-in-the-oil-mill\/#Malaxation_one_of_the_most_important_and_least_known_stages\" >Malaxation: one of the most important and least known stages<\/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\/olive-pressing-or-cold-extraction-how-extra-virgin-olive-oil-is-born-in-the-oil-mill\/#From_the_malaxer_to_the_heart_of_the_mill\" >From the malaxer to the heart of the mill<\/a><\/li><\/ul><\/nav><\/div>\n\n\n<p class=\"wp-block-paragraph\">Behind every bottle, there is in fact a journey that begins in the olive grove and continues in the mill: <strong>olive harvesting, transport, washing, crushing, malaxation, extraction, separation, and storage<\/strong>.<\/p>\n\n<p class=\"wp-block-paragraph\">Every step can influence the characteristics of the final product.<\/p>\n\n<p class=\"wp-block-paragraph\">Yet, when talking about oil production, one expression is still very often used: <em>\u201colive pressing\u201d<\/em>.<\/p>\n\n<p class=\"wp-block-paragraph\">But are the olives really pressed?<\/p>\n\n<p class=\"wp-block-paragraph\">In modern continuous cycle mills, <strong>not exactly<\/strong>.<\/p>\n\n<p class=\"wp-block-paragraph\">Traditional pressure using presses and fiscoli has been progressively replaced by systems in which oil separation occurs mainly through mechanical <strong>centrifugation<\/strong> processes. For this reason, when speaking of a modern oil mill, it is more correct to use the expression <strong>extra virgin olive oil extraction<\/strong>. <\/p>\n\n<p class=\"wp-block-paragraph\">At the Contedoro oil mill, we use a <strong>continuous cycle plant<\/strong> designed to process olives without adding water during the extraction phase, with a process oriented towards preserving the characteristics naturally present in the fruit as much as possible.<\/p>\n\n<p class=\"wp-block-paragraph\">It is here, in the heart of the mill, that the work carried out throughout the year in the olive groves meets technology, experience, and production process control.<\/p>\n\n<p class=\"has-text-align-center has-background wp-block-paragraph\" style=\"background-color:#f1f1f1\">If you want to learn more about our production philosophy, you can explore the <strong><a href=\"https:\/\/contedoro.com\/en\/our-oil\/\">Our oil<\/a><\/strong> page.<\/p>\n\n<figure class=\"wp-block-image aligncenter size-large\"><img fetchpriority=\"high\" decoding=\"async\" width=\"1024\" height=\"1024\" src=\"https:\/\/contedoro.com\/wp-content\/uploads\/2026\/08\/Estrazione-2-1024x1024.webp\" alt=\"Cold extraction of extra virgin olive oil in the Contedoro oil mill&#10;&#10;\" class=\"wp-image-7423\" srcset=\"https:\/\/contedoro.com\/wp-content\/uploads\/2026\/08\/Estrazione-2-1024x1024.webp 1024w, https:\/\/contedoro.com\/wp-content\/uploads\/2026\/08\/Estrazione-2-300x300.webp 300w, https:\/\/contedoro.com\/wp-content\/uploads\/2026\/08\/Estrazione-2-150x150.webp 150w, https:\/\/contedoro.com\/wp-content\/uploads\/2026\/08\/Estrazione-2-768x768.webp 768w, https:\/\/contedoro.com\/wp-content\/uploads\/2026\/08\/Estrazione-2-1536x1536.webp 1536w, https:\/\/contedoro.com\/wp-content\/uploads\/2026\/08\/Estrazione-2-2048x2048.webp 2048w, https:\/\/contedoro.com\/wp-content\/uploads\/2026\/08\/Estrazione-2-600x600.webp 600w, https:\/\/contedoro.com\/wp-content\/uploads\/2026\/08\/Estrazione-2-100x100.webp 100w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><figcaption class=\"wp-element-caption\">Cold extraction of extra virgin olive oil in the Contedoro oil mill<\/figcaption><\/figure>\n\n<blockquote class=\"wp-block-quote is-layout-flow wp-block-quote-is-layout-flow\"><\/blockquote>\n\n<p class=\"wp-block-paragraph\">In this guide, we will see <strong>how extra virgin olive oil is produced<\/strong>, what <em>cold extracted<\/em> really means, what the difference is compared to first cold pressing, and what the main stages are that transform a freshly harvested olive into EVO oil.<\/p>\n\n<h2 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Olive_pressing_is_it_still_correct_to_call_it_that\"><\/span>Olive pressing: is it still correct to call it that?<span class=\"ez-toc-section-end\"><\/span><\/h2>\n\n<p class=\"wp-block-paragraph\">\u201cHow are olives pressed?\u201d is a very common question.<\/p>\n\n<p class=\"wp-block-paragraph\">To answer correctly, one must distinguish between a <strong>traditional oil mill<\/strong> and a <strong>modern continuous cycle mill<\/strong>.<\/p>\n\n<p class=\"wp-block-paragraph\">In the past, speaking of <em>pressing<\/em> was technically correct.<\/p>\n\n<p class=\"wp-block-paragraph\">In traditional systems, after being crushed, the olives became a paste that was distributed on special filtering discs called <strong>fiscoli<\/strong>.<\/p>\n\n<p class=\"wp-block-paragraph\">The fiscoli were stacked and subjected to the pressure of a hydraulic press. A liquid part composed of oil and water naturally contained in the olives emerged from the paste, which was subsequently separated. <\/p>\n\n<p class=\"wp-block-paragraph\">From this process comes the expression still widely used today:<\/p>\n\n<p class=\"wp-block-paragraph\"><strong>\u201colive pressing\u201d.<\/strong><\/p>\n\n<p class=\"wp-block-paragraph\">In modern continuous cycle plants, however, the operating principle is different.<\/p>\n\n<p class=\"wp-block-paragraph\">The paste is not squeezed between fiscoli by means of a press: it is processed and subsequently sent to mechanical separation systems based on <strong>centrifugation<\/strong>.<\/p>\n\n<p class=\"wp-block-paragraph\">For this reason today, when we talk about most modern oil mills, the technically more appropriate term is <strong>oil extraction<\/strong>.<\/p>\n\n<h3 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"So_is_saying_%E2%80%9Ccold-pressed_oil%E2%80%9D_wrong\"><\/span>So is saying \u201ccold-pressed oil\u201d wrong?<span class=\"ez-toc-section-end\"><\/span><\/h3>\n\n<p class=\"wp-block-paragraph\">It depends on the system used to produce it.<\/p>\n\n<p class=\"wp-block-paragraph\">And it is precisely here that one must distinguish between two expressions that are often confused:<\/p>\n\n<p class=\"wp-block-paragraph\"><strong>first cold pressing<\/strong><\/p>\n\n<p class=\"wp-block-paragraph\">and<\/p>\n\n<p class=\"wp-block-paragraph\"><strong>cold extraction<\/strong>.<\/p>\n\n<p class=\"wp-block-paragraph\">They are not simply two different ways of saying the same thing.<\/p>\n\n<h2 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"First_cold_pressing_and_cold_extraction_what_is_the_difference\"><\/span>First cold pressing and cold extraction: what is the difference?<span class=\"ez-toc-section-end\"><\/span><\/h2>\n\n<p class=\"wp-block-paragraph\">This distinction is also important when we read the label of a bottle of EVO oil.<\/p>\n\n<p class=\"wp-block-paragraph\">The wording <strong>\u201cfirst cold pressing\u201d<\/strong> refers to oils obtained through the first mechanical pressing of the olive paste using a traditional press system, with temperatures below <strong>27 \u00b0C<\/strong>.<\/p>\n\n<p class=\"wp-block-paragraph\">The wording <strong>\u201ccold extracted\u201d<\/strong>, instead, concerns oils obtained through percolation or centrifugation processes of the olive paste, always maintaining temperatures below <strong>27 \u00b0C<\/strong>.<\/p>\n\n<p class=\"wp-block-paragraph\">The main difference can be summarized as follows:<\/p>\n\n<p class=\"wp-block-paragraph\"><strong>First cold pressing<\/strong> \u2192 traditional system with presses.<\/p>\n\n<p class=\"wp-block-paragraph\"><strong>Cold extracted<\/strong> \u2192 modern system based on percolation or centrifugation.<\/p>\n\n<p class=\"wp-block-paragraph\">In the case of a modern <strong>continuous cycle mill<\/strong>, therefore, speaking of <em>cold extraction<\/em> is technically more correct.<\/p>\n\n<p class=\"wp-block-paragraph\">This also clarifies a very common misunderstanding: finding \u201ccold extracted\u201d written does not mean that the oil is of lower quality than one defined as \u201cfirst pressing\u201d.<\/p>\n\n<p class=\"wp-block-paragraph\">The two expressions describe <strong>different production systems<\/strong>.<\/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=\"Continuous cycle plant for cold extraction of extra virgin olive oil\" 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\">Continuous cycle plant for cold extraction of extra virgin olive oil<\/figcaption><\/figure>\n\n<h2 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"What_does_%E2%80%9Ccold_extracted%E2%80%9D_really_mean\"><\/span>What does \u201ccold extracted\u201d really mean?<span class=\"ez-toc-section-end\"><\/span><\/h2>\n\n<p class=\"wp-block-paragraph\">The expression <strong>cold extracted<\/strong> is often used when talking about extra virgin oil, but it is not always clear what it concretely means.<\/p>\n\n<p class=\"wp-block-paragraph\">The fundamental point is the <strong>temperature control during the process<\/strong>.<\/p>\n\n<p class=\"wp-block-paragraph\">In cold extraction, the temperature is kept below the threshold required to use this indication.<\/p>\n\n<p class=\"wp-block-paragraph\">Why is it important?<\/p>\n\n<p class=\"wp-block-paragraph\">Because during olive processing, it is necessary to find a balance between process efficiency and protection of the product&#8217;s characteristics.<\/p>\n\n<p class=\"wp-block-paragraph\">Processing temperatures and times, especially during malaxation, must therefore be carefully managed. The source document emphasizes precisely how these parameters can affect yield, aromatic profile, and oil characteristics. <\/p>\n\n<p class=\"wp-block-paragraph\">That is why simply talking about \u201ccrushed olives\u201d tells only a very small part of what actually happens inside a modern oil mill.<\/p>\n\n<h2 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"How_is_a_quality_extra_virgin_olive_oil_born\"><\/span>How is a quality extra virgin olive oil born?<span class=\"ez-toc-section-end\"><\/span><\/h2>\n\n<p class=\"wp-block-paragraph\">A very common mistake is to think that the quality of the oil depends exclusively on the mill.<\/p>\n\n<p class=\"wp-block-paragraph\">In reality, <strong>a good oil is born before entering the mill<\/strong>.<\/p>\n\n<p class=\"wp-block-paragraph\">Technology can help preserve the characteristics of the olives and correctly manage the processing, but it cannot transform poor quality olives into excellent raw material.<\/p>\n\n<p class=\"wp-block-paragraph\">To obtain a good extra virgin oil, several factors are fundamental:<\/p>\n\n<ul class=\"wp-block-list\">\n<li>condition of the olives;<\/li>\n\n\n\n<li>cultivar;<\/li>\n\n\n\n<li>degree of ripeness;<\/li>\n\n\n\n<li>harvesting method;<\/li>\n\n\n\n<li>time elapsed between harvesting and processing;<\/li>\n\n\n\n<li>transport conditions;<\/li>\n\n\n\n<li>crushing parameters;<\/li>\n\n\n\n<li>malaxation times and temperatures;<\/li>\n\n\n\n<li>extraction system;<\/li>\n\n\n\n<li>correct storage of the oil.<\/li>\n<\/ul>\n\n<p class=\"wp-block-paragraph\">The process is therefore a <strong>quality chain<\/strong>.<\/p>\n\n<p class=\"wp-block-paragraph\">If one stage is poorly managed, subsequent processing cannot simply erase its effects.<\/p>\n\n<p class=\"wp-block-paragraph\">As also highlighted in the source document, the final quality depends on decisions that begin in the olive grove and continue throughout the entire production process.<\/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=\"The_production_stages_of_extra_virgin_olive_oil\"><\/span>The production stages of extra virgin olive oil<span class=\"ez-toc-section-end\"><\/span><\/h2>\n\n<p class=\"wp-block-paragraph\">To truly understand <strong>how extra virgin olive oil is made<\/strong>, it is useful to observe the entire journey of the olives.<\/p>\n\n<p class=\"wp-block-paragraph\">The main stages are:<\/p>\n\n<ol class=\"wp-block-list\">\n<li><strong>olive harvesting<\/strong>;<\/li>\n\n\n\n<li>transport to the mill;<\/li>\n\n\n\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;<\/li>\n\n\n\n<li>possible filtration;<\/li>\n\n\n\n<li>storage.<\/li>\n<\/ol>\n\n<p class=\"wp-block-paragraph\">These steps were already identified in the source text as the fundamental stages of the process.<\/p>\n\n<p class=\"wp-block-paragraph\">Let&#8217;s look at them more closely, starting right from the olive grove.<\/p>\n\n<h2 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Olive_harvesting_oil_quality_begins_on_the_tree\"><\/span>Olive harvesting: oil quality begins on the tree<span class=\"ez-toc-section-end\"><\/span><\/h2>\n\n<p class=\"wp-block-paragraph\">Even before the mill comes the olive grove.<\/p>\n\n<p class=\"wp-block-paragraph\"><strong>The quality of the oil is born from the olives.<\/strong><\/p>\n\n<p class=\"wp-block-paragraph\">The health status of the fruit and the degree of ripeness are determining factors for the final result.<\/p>\n\n<p class=\"wp-block-paragraph\">Harvesting at the appropriate time means seeking a balance between the amount of oil present in the fruit and the desired qualitative and sensory characteristics.<\/p>\n\n<p class=\"wp-block-paragraph\">Furthermore, not all cultivars ripen at the same time and not all oils must have the same profile.<\/p>\n\n<p class=\"wp-block-paragraph\">For this reason, the producer must know their olives and establish the time of harvest also based on the oil they want to obtain.<\/p>\n\n<p class=\"wp-block-paragraph\">In the Irpinia territory, one of the most representative cultivars is the <strong>Ravece<\/strong>, a variety with a strong territorial identity to which Contedoro also dedicates its own line.<\/p>\n\n<p class=\"wp-block-paragraph\">To learn more, you can discover the <strong><a href=\"https:\/\/contedoro.com\/en\/ravece\/\">Monocultivar Ravece oil<\/a><\/strong>.<\/p>\n\n<figure class=\"wp-block-image aligncenter size-large\"><img decoding=\"async\" width=\"1024\" height=\"573\" src=\"https:\/\/contedoro.com\/wp-content\/uploads\/2026\/08\/Raccolta-olive-1024x573.webp\" alt=\"Olive harvesting in Irpinia for the production of Contedoro extra virgin olive oil\" class=\"wp-image-7424\" srcset=\"https:\/\/contedoro.com\/wp-content\/uploads\/2026\/08\/Raccolta-olive-1024x573.webp 1024w, https:\/\/contedoro.com\/wp-content\/uploads\/2026\/08\/Raccolta-olive-300x168.webp 300w, https:\/\/contedoro.com\/wp-content\/uploads\/2026\/08\/Raccolta-olive-768x430.webp 768w, https:\/\/contedoro.com\/wp-content\/uploads\/2026\/08\/Raccolta-olive-1536x860.webp 1536w, https:\/\/contedoro.com\/wp-content\/uploads\/2026\/08\/Raccolta-olive-600x336.webp 600w, https:\/\/contedoro.com\/wp-content\/uploads\/2026\/08\/Raccolta-olive.webp 2048w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><figcaption class=\"wp-element-caption\">Olive harvesting in Irpinia for the production of Contedoro extra virgin olive oil<\/figcaption><\/figure>\n\n<h2 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"From_the_field_to_the_mill_why_olives_must_be_processed_quickly\"><\/span>From the field to the mill: why olives must be processed quickly<span class=\"ez-toc-section-end\"><\/span><\/h2>\n\n<p class=\"wp-block-paragraph\">Harvesting well is not enough.<\/p>\n\n<p class=\"wp-block-paragraph\">Once separated from the tree, the olives must reach the mill and be processed in a timely manner.<\/p>\n\n<p class=\"wp-block-paragraph\">Leaving them piled up for prolonged periods, especially in poorly ventilated conditions, can favor undesirable fermentation phenomena and compromise the quality of the raw material.<\/p>\n\n<p class=\"wp-block-paragraph\">The original document emphasizes precisely the importance of <strong>minimizing the time between harvesting and crushing<\/strong> and avoiding poorly ventilated bags or piles.<\/p>\n\n<p class=\"wp-block-paragraph\">For this reason, a correct organization of the oil campaign must link:<\/p>\n\n<p class=\"wp-block-paragraph\"><strong>harvesting \u2192 transport \u2192 mill processing capacity.<\/strong><\/p>\n\n<p class=\"wp-block-paragraph\">The goal is simple: to bring <strong>olives that are as fresh and intact as possible<\/strong> to processing.<\/p>\n\n<p class=\"wp-block-paragraph\">This aspect becomes particularly evident during the <strong>new oil<\/strong> period, when the mill enters the most intense time of the year.<\/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\/olio-nuovo\/)\">New oil: characteristics, production period, and how to enjoy it<\/a><\/strong> <\/p>\n\n<h2 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Defoliation_the_first_step_when_olives_arrive_at_the_mill\"><\/span>Defoliation: the first step when olives arrive at the mill<span class=\"ez-toc-section-end\"><\/span><\/h2>\n\n<p class=\"wp-block-paragraph\">Once they arrive at the mill, the olives may contain leaves, small branches, and other plant material collected during field operations.<\/p>\n\n<p class=\"wp-block-paragraph\">Before processing, it is therefore necessary to separate these elements from the fruit.<\/p>\n\n<p class=\"wp-block-paragraph\">Through a <strong>defoliation<\/strong> system, leaves and twigs are removed, preparing the olives for the next stage.<\/p>\n\n<p class=\"wp-block-paragraph\">It is an apparently simple step, but it is part of that succession of operations necessary to process a clean and correctly prepared raw material.<\/p>\n\n<h2 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Washing_the_olives\"><\/span>Washing the olives<span class=\"ez-toc-section-end\"><\/span><\/h2>\n\n<p class=\"wp-block-paragraph\">After defoliation, we move on to <strong>washing<\/strong>.<\/p>\n\n<p class=\"wp-block-paragraph\">The olives are cleaned to eliminate soil, dust, and surface impurities before entering the crusher.<\/p>\n\n<p class=\"wp-block-paragraph\">The goal is to have the clean fruit proceed through the production process, preventing foreign materials from interfering with the subsequent stages.<\/p>\n\n<figure class=\"wp-block-image aligncenter size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"255\" src=\"https:\/\/contedoro.com\/wp-content\/uploads\/2026\/01\/Senza-titolo-2-1024x255.png\" alt=\"Washing and defoliation of olives in the mill before crushing\" class=\"wp-image-183\" srcset=\"https:\/\/contedoro.com\/wp-content\/uploads\/2026\/01\/Senza-titolo-2-1024x255.png 1024w, https:\/\/contedoro.com\/wp-content\/uploads\/2026\/01\/Senza-titolo-2-300x75.png 300w, https:\/\/contedoro.com\/wp-content\/uploads\/2026\/01\/Senza-titolo-2-768x191.png 768w, https:\/\/contedoro.com\/wp-content\/uploads\/2026\/01\/Senza-titolo-2-1536x382.png 1536w, https:\/\/contedoro.com\/wp-content\/uploads\/2026\/01\/Senza-titolo-2-2048x509.png 2048w, https:\/\/contedoro.com\/wp-content\/uploads\/2026\/01\/Senza-titolo-2-600x149.png 600w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><figcaption class=\"wp-element-caption\">Washing and defoliation of olives in the mill before crushing<\/figcaption><\/figure>\n\n<h2 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Crushing_from_olives_to_olive_paste\"><\/span>Crushing: from olives to olive paste<span class=\"ez-toc-section-end\"><\/span><\/h2>\n\n<p class=\"wp-block-paragraph\">After cleaning comes one of the most important stages of the entire process: <strong>olive crushing<\/strong>.<\/p>\n\n<p class=\"wp-block-paragraph\">It is at this moment that the whole fruit is transformed into a paste.<\/p>\n\n<p class=\"wp-block-paragraph\">During crushing, the following are involved:<\/p>\n\n<ul class=\"wp-block-list\">\n<li>pulp;<\/li>\n\n\n\n<li>pit;<\/li>\n\n\n\n<li>water naturally contained in the olive;<\/li>\n\n\n\n<li>tiny droplets of oil.<\/li>\n<\/ul>\n\n<p class=\"wp-block-paragraph\">The purpose is to <strong>break the cellular structures of the pulp<\/strong>, favoring the release of the oil contained in the fruit.<\/p>\n\n<p class=\"wp-block-paragraph\">In modern plants, this operation is carried out through crushers designed to ensure continuous and uniform processing.<\/p>\n\n<p class=\"wp-block-paragraph\">And it is important to understand one aspect: crushing is not a neutral stage.<\/p>\n\n<p class=\"wp-block-paragraph\">The way it is performed can contribute to influencing the characteristics of the oil that will be obtained.<\/p>\n\n<p class=\"wp-block-paragraph\">That is why a modern oil mill does not simply \u201cbreak the olives\u201d: <strong>it manages every stage according to the raw material and the desired result<\/strong>.<\/p>\n\n<h2 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Malaxation_one_of_the_most_important_and_least_known_stages\"><\/span>Malaxation: one of the most important and least known stages<span class=\"ez-toc-section-end\"><\/span><\/h2>\n\n<p class=\"wp-block-paragraph\">After crushing, the olive paste is transferred to the <strong>malaxers<\/strong>.<\/p>\n\n<p class=\"wp-block-paragraph\">For those who have never visited an oil mill, malaxation is probably one of the least known stages of oil production.<\/p>\n\n<p class=\"wp-block-paragraph\">The paste is mixed slowly and in a controlled manner.<\/p>\n\n<p class=\"wp-block-paragraph\">For what reason?<\/p>\n\n<p class=\"wp-block-paragraph\">After crushing, the oil is present in the paste in the form of tiny dispersed droplets.<\/p>\n\n<p class=\"wp-block-paragraph\">Malaxation favors the union of these small droplets into larger droplets, making the subsequent separation stage more effective.<\/p>\n\n<p class=\"wp-block-paragraph\">It is a delicate stage because <strong>time and temperature must be carefully controlled<\/strong>.<\/p>\n\n<p class=\"wp-block-paragraph\">And it is precisely here that the difference between the old concept of <em>\u201cpressing olives\u201d<\/em> and the operation of a modern <strong>continuous cycle mill<\/strong> begins to become even clearer.<\/p>\n\n<p class=\"wp-block-paragraph\">The oil is not simply squeezed out of the fruit.<\/p>\n\n<p class=\"wp-block-paragraph\">It is obtained through a precise succession of mechanical operations, each of which performs a specific function.<\/p>\n\n<figure class=\"wp-block-image aligncenter size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"515\" src=\"https:\/\/contedoro.com\/wp-content\/uploads\/2026\/08\/Gramolatura-1024x515.webp\" alt=\"Malaxation of the olive paste during cold extraction of EVO oil&#10;&#10;\" class=\"wp-image-7425\" srcset=\"https:\/\/contedoro.com\/wp-content\/uploads\/2026\/08\/Gramolatura-1024x515.webp 1024w, https:\/\/contedoro.com\/wp-content\/uploads\/2026\/08\/Gramolatura-300x151.webp 300w, https:\/\/contedoro.com\/wp-content\/uploads\/2026\/08\/Gramolatura-768x386.webp 768w, https:\/\/contedoro.com\/wp-content\/uploads\/2026\/08\/Gramolatura-1536x772.webp 1536w, https:\/\/contedoro.com\/wp-content\/uploads\/2026\/08\/Gramolatura-600x302.webp 600w, https:\/\/contedoro.com\/wp-content\/uploads\/2026\/08\/Gramolatura.webp 1899w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><figcaption class=\"wp-element-caption\">Malaxation of the olive paste during cold extraction of EVO oil<\/figcaption><\/figure>\n\n<h2 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"From_the_malaxer_to_the_heart_of_the_mill\"><\/span>From the malaxer to the heart of the mill<span class=\"ez-toc-section-end\"><\/span><\/h2>\n\n<p class=\"wp-block-paragraph\">At this point, we have obtained a correctly prepared olive paste.<\/p>\n\n<p class=\"wp-block-paragraph\">But <strong>how is the oil actually separated from the paste?<\/strong><\/p>\n\n<p class=\"wp-block-paragraph\">This is where one of the most important elements of a modern continuous cycle plant comes into play: the <strong>decanter<\/strong>.<\/p>\n\n<p class=\"wp-block-paragraph\">In the second part, we will enter the technological heart of the mill and see:<\/p>\n\n<ul class=\"wp-block-list\">\n<li>how a <strong>continuous cycle mill<\/strong> works;<\/li>\n\n\n\n<li>what the <strong>decanter<\/strong> is and how it works;<\/li>\n\n\n\n<li>what it means to process <strong>without adding water during extraction<\/strong>;<\/li>\n\n\n\n<li>what vegetation waters are;<\/li>\n\n\n\n<li>differences between <strong>two-phase and three-phase<\/strong> systems;<\/li>\n\n\n\n<li>differences compared to the old pressure system;<\/li>\n\n\n\n<li>how the final separation of the oil takes place;<\/li>\n\n\n\n<li>why these choices can affect the characteristics of the product.<\/li>\n<\/ul>\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<p class=\"wp-block-paragraph\"><\/p>\n","protected":false},"excerpt":{"rendered":"<p>When we pour a drizzle of extra virgin olive oil on a slice of bread, on a salad, or on a freshly prepared dish, we rarely think about everything that happened before that oil reached our table. Behind every bottle, there is in fact a journey that begins in the olive grove and continues in [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":7478,"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-7477","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\/7477","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=7477"}],"version-history":[{"count":1,"href":"https:\/\/contedoro.com\/en\/wp-json\/wp\/v2\/posts\/7477\/revisions"}],"predecessor-version":[{"id":7802,"href":"https:\/\/contedoro.com\/en\/wp-json\/wp\/v2\/posts\/7477\/revisions\/7802"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/contedoro.com\/en\/wp-json\/wp\/v2\/media\/7478"}],"wp:attachment":[{"href":"https:\/\/contedoro.com\/en\/wp-json\/wp\/v2\/media?parent=7477"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/contedoro.com\/en\/wp-json\/wp\/v2\/categories?post=7477"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/contedoro.com\/en\/wp-json\/wp\/v2\/tags?post=7477"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}