The Gold Standard: Understanding How Our Organic Extra Virgin Olive Oil is Extracted
Why Extraction Matters
When you choose a premium Extra Virgin Olive Oil, you are investing in its flavor, nutritional value, and health benefits. All of these qualities—especially the high polyphenol content—depend entirely on how the oil is separated from the olive fruit.
At Damya, we combine advanced technology with traditional knowledge to create the highest quality oil. Here’s an inside look at how our organic EVOO is made, and why you should pay attention to the term "cold extracted."
1. The Damya Extraction Process: Keeping it Cool and Mechanical
We use the cold mechanical extraction method. This process is gentle, efficient, and is mandated by strict regulations to earn the "Extra Virgin" designation.
Step 1: Harvesting and Crushing
The olives are hand-picked or gently harvested at their optimal ripeness and transported quickly (usually within hours) to the mill. They are then washed and sent into the mill where they are crushed—stems and pits included—into a thick paste.
Step 2: Malaxation
The paste is slowly and gently churned in a vat (a process called malaxation). This vital step allows the tiny oil droplets to merge, forming larger drops that are easier to separate.
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The Golden Rule: We strictly maintain temperatures below 27 Celsius throughout this entire process. This low temperature prevents the heat from damaging the volatile compounds, preserving the oil's fresh flavor and beneficial polyphenols.
Step 3: Centrifugation (The Separation)
Instead of pressing, we use a modern centrifuge. The olive paste is spun at high speed, using centrifugal force to naturally separate the components based on their density: solids (pulp/pits)and pure oil. The oil is then channeled away, ready for storage.
Cold Extracted vs. Cold Pressed: What’s the Difference?
These two terms are often confused, but knowing the distinction is key to understanding modern quality EVOO:
|
Feature |
Cold Extracted (Modern Method) |
Cold Pressed (Traditional/Historic Method) |
|
Method |
Uses centrifugal force (spinning) to separate oil from paste. |
Uses hydraulic pressure (a large press) to squeeze oil from paste layered with mats. |
|
Sustainability & Waste |
This method is often favored today because it is typically waterless (no water added to the centrifuge with two-phase systems), which significantly reduces the volume of wastewater (alpechin or margines). This makes it environmentally friendly and easier to manage the resulting wet pomace. |
This process often uses more water as a necessary part of the separation, which results in large amounts of wastewater that is difficult and costly to dispose of environmentally. It also generates a more complex, wet solid waste that is harder to manage. |
|
Quality & Hygiene |
Higher standard. The oil is enclosed and never touches the air or mats, ensuring superior hygiene. |
Lower hygiene risk, as the oil is exposed to the air and the mats can retain residue and impact flavor over time. |
We hope you enjoyed this insight into the process that goes into every delicious drizzle of Damya Organic Extra Virgin Olive oils.
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From Tunisia, with Flavor!
XX
Damya Team
