Sinolea process To extract oil from olives, since ancient times, men have used different methods always based on the principle of pressure. From squeezed olives they could obtain an oily must, composed by vegetation’s water and oil. The peculiar characteristic of Sinolea process is a natural cold dripping which allows to obtain high quality Extra-virgin olive oils. The current knowledge demonstrates that the temperature and the use of process water during the working are negative points

which weigh by reducing the product’s qualitative level. Description of Sinolea process: by melding water and oil it is possible to separate the two liquids simply by plunging a steel blade in the oily must, then by dripping the blade soiled with oil in another container, until the two liquids’ separation is complete. It is simple to intuit how the natural polyphenols and antioxidants (which are the first responsible of oil’s quality, but by nature they are also the first that reduce themselves because of thermal and mechanical solicitations) persist in their wholeness. Sinolea process, as well as it avoids to the mixtures every mechanical solicitation, realizes in the same time also a slow kneading by setting off the Extra-virgin olive oils’ characteristics and by assuring the maximum content of natural antioxidants and of the all specific components joined to the quality. The low number of turns and the absence of heating during the extraction phase guarantee constancy and invariability to the product’s organolectic characteristics. This is certainly considered one of the best methods in the production of high quality olive oils.