We have to tell you a secret. The quality of extra virgin olive oil is not only determined by the cultivar of olive - another crucial factor is how the oil is pressed and stored. Explore with us the newest research on pressing technologies.
It is not a secret in the field of olive oil research that pressing plays a crucial role in determining the quality of the oil. For example, research at Jordan University of Science and Technology (Khdair et al) reveals a significant difference in olive oil quality obtained from different pressing systems in terms of free acidity, ultraviolet absorption, peroxide value, polyphenol content, organoleptic assessment and overall quality index.
The pressing machine we use at Arsenio SRL - Tecnotem - works at very low temperatures which can be controlled in a display so that the most suitable temperature can be used.
“Our newest pressing technology makes it possible to have oils with a high polyphenol content and contributes to its stability over time by delaying the oxidation of the fatty acids present in it, and therefore its rancidity.”
Then the extraction processes take place mostly under vacuum. This makes it possible to have oils with a high polyphenol content and contributes to its stability over time by delaying the oxidation of the fatty acids present in it, and therefore its rancidity.
In our future posts, we will decode the chemical analysis of extra virgin olive oil and show you ORA's exceptional performance as a result of our innovative pressing.