The processing of olive oil is divided into physical cold pressing (premium) and chemical refining (regular), with the core being "oil extraction + purification."

Physical cold pressing of olive oil is a core process that preserves nutrients without chemical additives, operating at a low temperature of ≤27℃ throughout the entire process.

1. Physical Cold Pressing Process (Extra Virgin/Vintage Dedicated)

Raw Material Selection and Cleaning: Select ripe and plump olives, removing branches, leaves, stones, and rotten fruit. Quickly rinse with clean water (avoid prolonged soaking to prevent nutrient loss).

Crushing + Grinding: First, crush the fruit into small pieces, then grind into a fine pulp (containing pulp, peel, and pit), releasing the oil.

Stirring and Blending: Stir the pulp at a constant temperature for 30-60 minutes to allow the oil to fully concentrate and increase the oil yield.

Low-Temperature Pressing: Physically press the pulp using a hydraulic press to separate the oil from the pomace (no chemical solvents, preserving vitamins and polyphenols).

Centrifugation Separation: Centrifuge the pressed mixture to completely separate the oil, water, and pomace, obtaining natural crude oil.

Sedimentation and Filtration: After the crude oil is allowed to settle, it is lightly filtered to remove trace impurities, ultimately yielding extra virgin olive oil.

2. Chemical Refining Process (for Refined Olive Oil)

Raw Material Pretreatment: Using cold-pressed residue or inferior crude oil.

Chemical Extraction: Residual oil is extracted with solvents, followed by high-temperature solvent removal.

Refining and Purification: Degumming, deacidification, decolorization, and deodorization remove impurities and off-flavors.

Cold pressing retains the most vitamins and polyphenols. Refined oil has a milder taste but a higher smoke point, making it suitable for high-temperature cooking.