Malaxation

[1] The word derives from 17th - 18th century Latin malaxare, related to Greek μαλακος (malakos) meaning "soft".

However, the use of higher temperatures and longer mixing times increases oxidation of the oil and therefore decreases shelf life, so a compromise must be struck.

Also, the usage of higher temperatures does not allow for the labelling of the oil as "cold extracted", a term used widely in marketing, especially in the European Union.

It is now possible with newer equipment to use a blanket of inert gas such as nitrogen or carbon dioxide over the olive paste, which greatly reduces oxidation.

In massage, malaxation refers to kneading techniques aimed at "softening" or relaxing muscles, especially to relieve hard spasms.