A mechanical churning process used primarily in olive oil production where crushed paste is slowly kneaded at controlled temperatures. The gentle mixing action breaks down emulsions and allows microscopic oil droplets to aggregate into larger drops that can be easily separated by a centrifuge. Controlling the time and temperature during this step is critical to maximizing yield without degrading delicate flavor compounds.
Heard on the job
Keep the malaxation temperature strictly under 27 degrees Celsius or we lose the cold-pressed classification for this batch.
Also heard as
- kneading