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Why "First cold pressed" ?
First cold press means that the olives are pressed only once and that no heat is applied to the process.
Is Extra Virgin Olive Oil "First cold pressed" ?
Yes, in order to obtain a low acidity <0.4, the olive paste cannot be heated and has to be obtained from a "short and
gentle press". When the heat is applied, it is possible to obtain the more oil from the same olives, which means the oil can
be less costly. It is true of longer and stronger press. However, when the heat or more vigorous press are applied to the
process, the result of the oil has the less quality and the higher acidity. It is the reason why Extra Virgin Olive Oil is always
First Cold Press.
First cold press means that the olives are pressed only once and that no heat is applied to the process.
Is Extra Virgin Olive Oil "First cold pressed" ?
Yes, in order to obtain a low acidity <0.4, the olive paste cannot be heated and has to be obtained from a "short and
gentle press". When the heat is applied, it is possible to obtain the more oil from the same olives, which means the oil can
be less costly. It is true of longer and stronger press. However, when the heat or more vigorous press are applied to the
process, the result of the oil has the less quality and the higher acidity. It is the reason why Extra Virgin Olive Oil is always
First Cold Press.
In the other hands, the process of The Extra Light is very different as it uses the sansa
(the residual of the paste) and it presses sansa twice with applying heat to obtain more
oil.
The oil obtained is not comestible so that it is necessary to apply a chemical process,
which removes the odors and taste. The result is a fatty non-color and non-odor mass.
To add some color and taste 4 % of Extra virgin olive oil is added.
(the residual of the paste) and it presses sansa twice with applying heat to obtain more
oil.
The oil obtained is not comestible so that it is necessary to apply a chemical process,
which removes the odors and taste. The result is a fatty non-color and non-odor mass.
To add some color and taste 4 % of Extra virgin olive oil is added.
Do you know ...
"What is the difference between Extra Virgin Olive Oil and Extra Light Olive Oil ?"
BLOG, April 17, 2007
"What is the difference between Extra Virgin Olive Oil and Extra Light Olive Oil ?"
BLOG, April 17, 2007
Extra Virgin oils are obtained only by mechanical means, while Extra Light oils are obtained by using a chemical process, which is
sometimes called "refining". In the next lines you will understand why the name of Extra Light is misleading to the consumers.
sometimes called "refining". In the next lines you will understand why the name of Extra Light is misleading to the consumers.
To obtain a good quality of Extra Virgin Olive Oil, farmers pick the olives during the day and bring them
to the mill in the evening, where the olives are washed with water and crushed.
The timing is of the essence.
The more time the olives stay out of the trees, the less the quality of the oil will be. The process of
crashing olives occurs at room temperature between 77 F and 86 F (that is called "cold press").
The result of crashing is olive paste that contains three components: water, oil and sansa (the residual
of the paste).
In order to separate the 3 elements, the paste needs to be centrifuged a couple times. After that, the
different components stay in different layers and it is easy to separate the one from the others.
to the mill in the evening, where the olives are washed with water and crushed.
The timing is of the essence.
The more time the olives stay out of the trees, the less the quality of the oil will be. The process of
crashing olives occurs at room temperature between 77 F and 86 F (that is called "cold press").
The result of crashing is olive paste that contains three components: water, oil and sansa (the residual
of the paste).
In order to separate the 3 elements, the paste needs to be centrifuged a couple times. After that, the
different components stay in different layers and it is easy to separate the one from the others.
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