News
The chemistry of longevity: Why is cold pressing vital?
We often refer to olive oil as "liquid gold," but do we really know what's inside that golden-green hue? Not all olive oils are created equal. The difference between a supermarket oil and an early harvest, cold-pressed extra virgin olive oil is, quite literally, molecular.
The cold extraction process is a feat of biochemical preservation. By keeping the temperature below 27°C, we are able to extract a concentration of more than 200 beneficial compounds. Among them are:
The key to our quality lies in speed. The moment an olive is picked, a race against degradation begins. That's why our commitment to pressing within three hours of harvesting is what distinguishes an ordinary oil from a therapeutic elixir. By reducing oxygen exposure, we stop nutrient degradation before it even occurs.
If you experience that characteristic peppery tingle on your palate when you taste it, you're experiencing the high density of oleocanthal, a natural compound with anti-inflammatory properties similar to ibuprofen. This is olive oil as it should be: a functional food, a natural medicine, and a cornerstone of the Mediterranean diet, which our 2026 Harvest takes to its highest expression.
