For generations, the Farchioni Family has been driven by the pursuit of oil quality, placing itself as the undisputed leader in cold pressed oils.
During processes that extract extra virgin olive oil, high temperatures may compromise quality. Many producers tend to raise extraction temperatures to increase yields. This is why European legislation regulates the use of indications on labeling and brand communication, providing the following definitions:
- “First cold pressed” is when a virgin or extra virgin olive oil is obtained at under 27 degrees centigrade by traditional type extraction using hydraulic presses, a system which has now been replaced by hammer or knife crushers, malaxators and decanters;
- “Cold-pressed” is when a virgin or extra virgin olive oil is obtained at under 27 degrees centigrade by an olive paste percolation or centrifugation process. The difference between the two is in the extraction system, or rather in the separation of the three phases: oil-water-pomace. In both cases, the oil must be obtained at a temperature under 27 degrees centigrade. In practice, high temperatures only affect the authenticity of the product above 40° C, at which point wax and terpene alcohol values may be altered, entailing a downgrading of the product.
The most sensitive quality parameters to processing temperature are those for the bioactive phenol compounds and volatile substances that determine an oil’s aroma. Temperatures over 27° C may alter the aromas making up an oil’s fragrance (eg. a weakening of the “mown grass” and “floral” notes so appealing to consumers) and increase the volatile compounds responsible for “ripe fruit” notes.
The Farchioni family has been studying such matters for generations and is recognized as a world-leading producer and distributor of cold-pressed extra virgin olive oils.