The quality of an organic, high-phenolic extra virgin olive oil is never accidental. It results from a careful combination of scientific knowledge, modern technology, and strict adherence to best production practices.

In our case, we choose a two-phase olive mill, a technology proven to better preserve the phenolic compounds of olive oil. The mill is thoroughly cleaned and washed before every processing step to avoid any contamination.

The Role of Malaxation

Malaxation is the stage where the olive paste is gently kneaded for a specific time and at a controlled temperature. It is precisely at this stage that oleuropein derivatives are enzymatically hydrolyzed and valuable phenolic compounds such as oleocanthal and oleacein are formed.

According to the World Olive Center for Health Production Guide, malaxation times must be carefully limited, since extended processing may lead to the loss of phenolic compounds and a decrease in antioxidant activity.

Temperature: “Cold Extraction”

The ideal malaxation and extraction temperature is 25ºC–27ºC, which defines the so-called cold extraction process.

-At higher temperatures (>30–32ºC), oil yield may increase, but phenolic content and aroma compounds are significantly reduced.
-At lower temperatures (<20ºC), aroma may be preserved, but yield decreases and paste consistency complicates processing.

Thus, finding the right balance of time and temperature is the key to an olive oil that combines taste, aroma, and high bioactive value.

Why Does This Matter for the Consumer?

The phenolic compounds of olive oil are known for their strong antioxidant and anti-inflammatory properties, contributing to cardiovascular protection, reduction of oxidative stress, and overall well-being. This is why EFSA Regulation 432/2012 allows a health claim only for olive oil containing at least 5 mg of hydroxytyrosol and its derivatives per 20 g of olive oil.

In other words, proper technology and strict control of malaxation are not just a matter of quality – they are directly linked to the health benefits of olive oil for the human body.

References

1. World Olive Center for Health. Production Guide for High Phenolic EVOO. (2019).
2. EFSA Panel on Dietetic Products, Nutrition and Allergies (2012). Scientific Opinion on the substantiation of health claims related to polyphenols in olive oil. EFSA Journal, 10(8): 2848.
3. Servili, M., et al. (2014). Health and sensory properties of virgin olive oil hydrophilic phenols: Agronomic and technological aspects of production that affect their occurrence in the oil. J Chromatogr A.
4. Taticchi, A., et al. (2013). Malaxation temperature affects volatile and phenolic composition of virgin olive oil. Food Chemistry, 136(1).
5. Rigakou, A., et al. (2021). Phenolic compounds in high quality olive oil: Impact on health and methods of analysis. Molecules.