MECHANICAL PRODUCTION

Modern olive oil production almost always involves:

• Mills
• Centrifuges
• Presses

All of these are considered mechanical and are permitted for ‘extra virgin’ olive oil, as long as:

• No solvents are used
• No refining takes place
• Temperature limits are observed
• The term ‘up to 27 °C’
• ‘Cold-pressed’ may only be used if the oil was actually pressed below 27 °C.
• ‘Cold extraction’: also below 27 °C, but in continuous systems.
• For ‘extra virgin olive oil’, it is not mandatory to state ‘cold-pressed’ on the label – the quality criteria are decisive.

The fleshy pulp (oily) of the olive is called the mesocarp.