During the kneading and all other stages of olive oil production the temperature should not exceed 27°C, which is why it is called cold extraction. The olive paste should not come in contact with the air because several organoleptic components are being lost, that affect the aroma, taste and odor of the olive oil.
The kneading process of the olive paste should not exceed 38 minutes, the kneader should be closed and the temperature of the olive paste should be at 26°C. This procedure will allow us not to lose any of the exquisite aromas and the valuable, for our health, polyphenols, as well as to maintain very low levels of acidity with a completely natural way.
Right after the extraction of the fresh olive oil and right before its proper storage we shouldn’t let the olive oil settle down in order for the suspended olive particles to sediment. On the contrary, we should immediately perform the filtering process with paper-filters, in order to prevent the moisture of the suspended olive particles from affecting the olive oil quality and accelerate its oxidation.
When olive oil is extracted should be stored in nitrogen tanks at low temperatures until it is bottled in order to maintain its characteristics.
The proper containers to transfer and store olive oil are stainless steel and dark glass because they prevent the light to come in contact with the olive oil.
Olive oil easily absorbs odors from the environment it is stored, therefore it is highly advised not to be maintained in rooms that products with strong odor are placed.
Storing olive oil in temperatures between 10° to 17°C is vital, because below that temperature it freezes.