It is generally recommended to malaxate the olive paste gently for 30-45 min at moderate temperatures ranging from 20 to 35 \({}^{\circ}\)C [16]. Malaxation is typically conducted in stainless steel chambers equipped with a rotating horizontal shaft fitted with blades that slowly stir the paste. Heating is achieved indirectly through the circulation of hot water within a jacketed chamber. However, conventional malaxation systems present several limitations, including uneven temperature distribution, time-temperature variability across the paste mass, inconsistent flow rates, and prolonged processing times [18]. Advancements in food processing technology have stimulated research into alternative methods for enhancing the malaxation process [19]. Innovative technologies such as microwave heating, ultrasound, and pulsed electric fields have demonstrated potential in improving VOO yield and quality [18; 20; 21; 22]. Among emerging innovations in VOO processing, flash thermal treatment (FTT) has shown considerable potential. FTT involves the rapid heating of olive paste immediately after crushing, with the goal of achieving malaxation temperatures while potentially eliminating the need for conventional batch malaxation. [PERSON] et al. [23] first introduced this approach by incorporating a heat exchanger post-destoning, enabling instantaneous heating of the paste to 27 \({}^{\circ}\)C. This method resulted in significant improvements in total phenolic content, oxidative stability, and overall sensory quality of the oil. Subsequent research employing tubular heat exchangers for paste preheating post-crushing reportedsimilar enhancements in phenolic content, malaxation efficiency, and the volatile profile, mainly due to the reduced malaxation time compared to traditional processes [13; 24; 25]. [PERSON] et al. [26] advanced the FTT concept by designing a novel rotating spiral heat exchanger, which, either independently or in combination with a microwave module, enabled a 50% reduction in malaxation time, increased oil yield and phenolic content, and preserved the integrity of the volatile fraction. [PERSON] et al. [27] applied a brief thermal treatment after 30 min of malaxation at 20 \({}^{\circ}\)C. Subsequent heating to 27 \({}^{\circ}\)C, and 35 \({}^{\circ}\)C improved both yield and total phenolic content (TPC), although treatment at 35 \({}^{\circ}\)C induced sensory defects without significantly affecting the volatile composition. The rapid heating of olive paste is particularly advantageous in cooler growing regions, as it enables rapid and continuous thermal conditioning. Conversely, due to earlier harvest times and the effects of climate change, post-crushing olive paste temperatures may exceed 30 \({}^{\circ}\)C, conditions known to be detrimental to EVOO quality by reducing phenolic levels and negatively impacting sensory attributes [7; 28]. In response, recent studies have explored rapid cooling as an alternative FTT strategy. [PERSON] et al. [28] demonstrated that immediate post-crushing cooling significantly enhanced phenolic content across several Italian cultivars, with no adverse effects on oil yield or legal quality parameters, while volatile compound changes were strongly cultivar-dependent. In 2018, the same group [29] showed that cooling treatments increased phenolic levels and modified volatile profiles, particularly elevating aldehydes such as (E)-2-hexenal, with alcohols and esters influenced by cultivar-specific lipoxygenase activity. Their 2021 study [30] further indicated that cooling to 18 \({}^{\circ}\)C followed by malaxation at 25 \({}^{\circ}\)C led to phenolic increases of up to 44%, while lower malaxation temperatures reduced phenolic content and variably influenced volatile profiles depending on the cultivar. Notably, under these conditions, the Canino cultivar exhibited enhanced \"green\" sensory attributes, emphasizing the necessity of cultivar-specific thermal processing protocols.