Citrus zest

Harvesters select mature fruits at peak ripeness, then peel the outer rind in thin ribbons to avoid the bitter pith. The ribbons pass through a stainless‑steel cold‑press, where gentle pressure squeezes volatile oils from the oil glands embedded in the zest. The resulting liquid, rich in limonene, linalool, and citral, flows into chilled stainless tanks to preserve its volatile character. Some producers follow the cold‑press with a brief centrifugation step to separate oil from aqueous residue, ensuring a clear, aromatic concentrate. When cold expression is impractical, a low‑temperature solvent extraction using food‑grade ethanol captures the same fragrant compounds while minimizing thermal degradation. The final oil is filtered, decanted, and stored in amber glass to shield it from light, maintaining its bright, citrusy integrity for years.