Cold extraction: from fruit to oil, step by step

In brief. Cold extraction refers to obtaining virgin olive oil by mechanical means, at a malaxation temperature below 27 °C. It's a regulated statement in the EU (Regulation 29/2012): it can only appear if the extra virgin or virgin oil was indeed produced below this threshold. The cold preserves the aromas, the polyphenols and the freshness — hence its commercial value.

From olive to oil, cold is the through-line of quality. An extra virgin olive oil undergoes no chemical treatment: it's extracted mechanically, and the temperature of this process largely decides its taste and nutritional richness. Here are the steps, one by one, and exactly what the "cold extraction" statement covers.

What is cold extraction?

Cold extraction is obtaining virgin olive oil by mechanical means (crushing, malaxation, centrifugation or pressing), keeping the olive paste at a temperature below 27 °C during malaxation. The cold limits oxidation and the loss of volatile compounds: it preserves the aromas, the polyphenols and the freshness of the oil.

It's a physical process, without solvent or excessive heat — not to be confused with the industrial refining of downgraded oils.

The steps, from fruit to oil

1. Harvest. The olives are picked during the olive-growing campaign (autumn-winter, often October to January depending on the variety and the zone). An early harvest favours green fruitiness and polyphenols (case of Chetoui).
2. Fast transport and reception. The olives must be milled quickly after picking: the longer the wait, the more acidity and defects rise.
3. Washing and de-leafing. Leaves, twigs, soil and dust are removed to keep only the healthy fruit.
4. Crushing. The olives (flesh + stone) are crushed to form a paste.
5. Malaxation. The paste is slowly stirred to coalesce the oil droplets. This is where the cold matters: keeping the paste < 27 °C allows the "cold extraction" statement to be displayed. Above that, yield rises a little but aromatic and phenolic quality drops.
6. Separation (extraction). By centrifugation (continuous 2- or 3-phase systems) or by pressing (traditional method), the oil is separated from the aqueous phase (vegetation water) and the pomace.
7. Filtration / decantation. The oil is clarified to remove residual water and particles (filtration losses of around ~1.8%).
8. Storage. Away from air, light and heat, in stainless steel tanks, to preserve quality until bulk shipment (flexitank, IBC, drums).

For each batch, a certificate of analysis (COA) issued by an IOC-accredited laboratory attests to the grade and compliance.

"Cold extraction" vs "cold pressing": two regulated statements

In the EU, these two statements are governed by Regulation 29/2012 (marketing of olive oil) and reserved for extra virgin and virgin oils:

Statement	Process	Temperature
"First cold pressing"	Traditional press system	< 27 °C
"Cold extraction"	Modern centrifugation / percolation system	< 27 °C

The common point is the 27 °C threshold during extraction/malaxation. The difference lies in the technology: "pressing" refers to traditional presses, "extraction" to modern continuous processes. A statement can only appear on the label if the process genuinely meets these conditions — on pain of a customs block or a penalty.

Labelling is a sensitive point in export: every statement must be justified and adapted to the destination market. To be verified before printing the labels.

Why the cold protects quality

• Aromas preserved. The volatile compounds responsible for fruitiness (green or ripe) are fragile to heat. The cold conserves them.
• Polyphenols maintained. These antioxidants — on which the EFSA health claim depends (≥ 250 mg/kg, EU Regulation 432/2012, frequently reached by Chetoui) — degrade with temperature.
• Better chemical parameters. A careful cold extraction helps stay under the extra virgin thresholds: acidity ≤ 0.80 %, peroxide ≤ 20, K232/K270 controlled.
• Extended shelf life. An oil rich in polyphenols and well extracted resists oxidation better — an asset for long maritime transits in export.

That's why our Chemlali and Chetoui in bulk are produced by cold extraction, from healthy olives, to guarantee the extra virgin grade.

FAQ — Cold extraction of olive oil

What is cold extraction?

It's obtaining virgin olive oil by mechanical means, keeping the olive paste below 27 °C during malaxation. The cold preserves the aromas, the polyphenols and the freshness, without any chemical treatment.

What is the temperature of cold extraction?

Below 27 °C. In the EU, the statements "cold extraction" and "first cold pressing" (Regulation 29/2012) are only authorised if this limit is respected during extraction or malaxation.

What's the difference between "cold extraction" and "cold pressing"?

Both require a temperature < 27 °C. "Cold pressing" refers to the traditional press method; "cold extraction" to modern processes by centrifugation or percolation. The statement must match the process actually used.

Does cold extraction guarantee an extra virgin oil?

Not on its own: the extra virgin grade depends on the COA parameters (acidity ≤ 0.80 %, peroxide ≤ 20, panel with no defect). The cold favours this quality but doesn't guarantee it; it's the batch analysis that counts.

Does cold extraction preserve the polyphenols?

Yes. The polyphenols, sensitive to heat, are better conserved below 27 °C. It's a key factor for aiming at the EFSA health claim (≥ 250 mg/kg), to be confirmed per batch by polyphenol assay.

Can you write "cold extraction" on any olive oil?

No. This statement is regulated (EU 29/2012) and reserved for extra virgin and virgin oils genuinely extracted below 27 °C. Abusive use exposes you to a customs block or a penalty; the labelling must also be adapted to the destination market.

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Looking for cold-extracted olive oil in bulk? Request a quote: variety, volume, format and Incoterm — we reply within 24-48h with a dated quotation and a reference sample with its COA. Discover our Tunisian olive oil varieties extracted cold.