First cold pressed olive oil


is a dated term, used mainly for marketing.First cold pressed olive oil term dates back one hundred years when oil was actually pressed to extract oil.Hot water was mixed with olive paste and pressed again for the term "second press",the hot water evaporated some of the flavor we look forward to.After the oil is pressed out of the paste, the dry pomace (pits and flesh) is sometimes sold to refineries where steam and solvents are used to remove any residual oil. This oil is called olive pomace oil.



Ancient olive press

Today continuous centrifugal presses are used and there is no second pressing.The terms are unregulated except for in Europe.During the extraction process from the centrifugal press the paste cannot exceed a temperature of 80 deg fahrenheit and be called cold pressed.

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