Every olive contains a fixed amount of oil, and there are two ways to get it out. You can add heat, which loosens the oil and raises the yield — more liters per ton, better margins, faster throughput. Or you can extract cold, keeping temperatures low throughout milling, which yields less oil but keeps the fruit’s delicate compounds intact.
Heat is efficient, and that is exactly the problem. The aromatic molecules that give great oil its scent of fresh-cut grass and green fruit are volatile; warmth drives them off. What heat gives in quantity, it takes back in character. For an operation selling by the tanker load, that trade is easy to make. For a family selling under its own name, it is unthinkable.
Posterino extracts cold, always. Our olives are hand-picked, milled at our own frantoio within six to twelve hours, and pressed without the shortcuts that inflate yield. We accept fewer liters from every harvest so that each one carries the full voice of the fruit. Six generations in, we still think that is the only honest math.
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