From Olive Grove to Bottle: The Cold Extraction Process

Introduction

Every drop of high-quality olive oil tells a story. For Oro di Milas, that story begins in the centuries-old olive groves of Milas and ends in a bottle of award-winning cold extracted extra virgin olive oil (EVOO). But what exactly happens in between?

Step 1: Harvesting at the Right Time

Memecik olives are harvested early in the season, when phenolic content is at its peak. Careful handpicking ensures that olives remain undamaged before they reach the mill.

Step 2: Cleaning and Crushing

Freshly picked olives are washed to remove dust and leaves. They are then gently crushed into a paste, releasing their natural oils without heat.

Step 3: Cold Extraction

Unlike traditional pressing, cold extraction uses modern centrifuge technology. The olive paste is spun at controlled temperatures (below 27°C), separating oil, water, and solids while preserving antioxidants, aroma, and flavor.

Step 4: Filtration and Storage

The extracted oil is filtered and stored in stainless steel tanks under nitrogen to prevent oxidation. This ensures freshness until bottling.

Step 5: Bottling the Essence of Milas

Finally, the oil is bottled in dark glass to protect it from light, ready to be enjoyed at tables worldwide.

Conclusion

Cold extraction is a careful blend of science and tradition. It protects the nutritional value, enhances the flavor, and ensures the purity of Oro di Milas EVOO—bringing the essence of Milas from grove to bottle.