The term “cold-extracted” in the context of extra virgin olive oil (EVO) indicates that the oil extraction process has been conducted without significant heat application, ideally within a temperature range of 16 to 24 degrees Celsius. This method is intended to fully preserve the organoleptic and nutritional qualities of the oil, ensuring a high-quality product. The extraction temperature significantly impacts the aroma profile of EVO oil:
– Below 16 degrees, aromas do not develop.
– Between 16 and 24 degrees, esters and aldehydes are formed, the latter responsible for the characteristic green and grassy aromas.
– Above 26 degrees, aldehydes decrease while alcohols increase, often contributing to a ripe apple aroma.
– Beyond 29 degrees, the aroma is lost, and alcohol levels increase.