rocks, grit Sinolea method The Sinolea method to extract oil from the olives was introduced in 1972; in this process, rows of metal discs or plates are dipped into the paste; the oil preferentially wets and sticks to the metal and is removed with scrapers in a continuous process. It is based on the different surface tension of the vegetation water and the oil, these different physical behaviors allow the olive oil to adhere to a steel plaque while the other two phases remain behind. Sinolea works by continuously introducing several hundreds of steel plaques into the paste thus extracting the olive oil. This process is not completely efficient leaving a large quantity of oil still in the paste, so the remaining paste has to be processed by the standard modern method (industrial decanter). Advantages and disadvantages Advantages Higher polyphenol content of oil Low temperature method Automated Low labor Oil/water separation step is not needed Low energy requirement Disadvantages Often must be combined with one of the above methods in order to maximize oil extraction which requires more space and labor Large surface areas can lead to rapid oxidation of the olive product Sale of future machines currently outlawed in the European Union due to difficulty in cleaning large surface areas First cold pressed – cold extraction Many oils are marketed as first cold pressed or cold extraction. "Cold" means no heat is added during extraction. "Pressed" means that the olives are crushed in a mill to extract the oil. In the EU, these designations are regulated by Article 5 of Commission Regulation (EC) No 1019/2002 of 13 June 2002 on marketing standards for olive oil. This article states that in order to use these designations the olive oil bottler must prove that the temperature of malaxation and extraction was under 27 °C (80 °F). For olive oil bottled outside EU countries, this regulation does not apply, and thus the consumer has no assurance that these statements are true. The temperature of malaxation and extraction is crucial due to its effect on olive oil quality. When high temperatures are applied, the more volatile aromas are lost and the rate of oil oxidation is increased, producing therefore lower quality oils. In addition, the chemical content of the polyphenols, antioxidants, and vitamins present in the oil is reduced by higher temperatures. The temperature is adjusted basically by controlling the temperature of the