{"id":2889,"date":"2021-08-05T11:58:37","date_gmt":"2021-08-05T10:58:37","guid":{"rendered":"https:\/\/dolival.pt\/?p=2889"},"modified":"2021-08-06T10:33:16","modified_gmt":"2021-08-06T09:33:16","slug":"what-does-cold-extracted-mean","status":"publish","type":"post","link":"https:\/\/dolival.pt\/en\/news\/what-does-cold-extracted-mean\/","title":{"rendered":"What does “Cold Extracted” mean?"},"content":{"rendered":"\n[et_pb_section fb_built=”1″ admin_label=”section” _builder_version=”3.22″ custom_padding=”0px|||||”][et_pb_row admin_label=”row” _builder_version=”3.25″ background_size=”initial” background_position=”top_left” background_repeat=”repeat” custom_padding=”0px|||||”][et_pb_column type=”4_4″ _builder_version=”3.25″ custom_padding=”|||” custom_padding__hover=”|||”][et_pb_text admin_label=”Text” _builder_version=”4.5.6″ background_size=”initial” background_position=”top_left” background_repeat=”repeat” custom_padding=”11px|||||”]

What does cold-extracted olive oil mean?<\/b><\/p>\n

Virgin and extra-virgin olive oils are extracted at temperatures under 27\u00b0C (80,6F). <\/span>The goal is to reduce the breakdown of fatty acid chains to prevent damage to the positive attributes of olive oil and its flavor.<\/b><\/p>\n

In \u201chot extraction\u201d, more quantity of oil is obtained, but of lower quality.<\/b> A common method within this type of process is to add hot water during the grinding of the olives.<\/span><\/p>\n

When extracted at higher temperatures,<\/strong> they will not have the necessary organoleptic and chemical compositions of virgin and extra virgin olive oils.<\/p>\n

If you find a label: \u201ccold extracted virgin olive oil\u201d<\/strong>\u00a0, you already know that it is a redundancy, because if it were not extracted cold it would not be extra virgin.<\/strong><\/span><\/p>\n