The difference between cold pressing and cold extraction!

 

An indication that is often puzzling to the consumer is the difference between cold pressing and cold extraction.

In the former case, extra virgin olive oils are obtained at a temperature below 27 °C from the mechanical pressing of the olive paste by a traditional extraction system using hydraulic presses.

‘Cold extraction’, on the other hand, refers to virgin or extra virgin olive oils obtained at a temperature below 27 °C by percolation or centrifugation of the olive paste.

Another interesting issue concerns “first cold pressing”, an indication no longer allowed on the labels. With present-day techniques, it is not necessary to press the olives various times to extract all the oil.

 

 

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