{"id":25954,"date":"2021-03-23T19:11:28","date_gmt":"2021-03-23T18:11:28","guid":{"rendered":"https:\/\/www.directodelolivar.com\/?p=25954"},"modified":"2021-06-02T10:58:54","modified_gmt":"2021-06-02T08:58:54","slug":"cold-pressed-olive-oil","status":"publish","type":"post","link":"https:\/\/www.directodelolivar.com\/en\/cold-pressed-olive-oil\/","title":{"rendered":"Cold-pressed Extra Virgin Olive Oil"},"content":{"rendered":"

Cold-pressed Extra Virgin Olive Oil, or rather “cold extraction”<\/strong>, often recommended by doctors, is normally the best quality EVOO<\/a><\/em><\/strong> obtained from the first olives of the harvest by means of a mechanical process of first cold pressing at less than 27\u00baC<\/strong>. We are going to see in detail how this process is carried out both in an artisanal and industrial way, and what are the benefits of cold extracted olive oil.<\/p>\n

Cold-pressed extra virgin olive oil = Superior category olive oil obtained directly from olives and solely by mechanical means at low temperatures (below 27\u00baC).<\/strong><\/em><\/p><\/blockquote>\n

Cold pressed vs. cold extraction olive oil<\/h2>\n

In nutshell, the aim is to obtain the purest Extra Virgin Olive Oil<\/em><\/strong><\/a>\u00a0by applying a process that alters the essence of the raw material as little as possible<\/strong>, and this is achieved by applying mechanical procedures at low temperatures (less than 27\u00baC). In fact, it is necessary to find a mechanism that exerts sufficient pressure on the olives to release their juice without altering it, so that the aromas, flavours and natural antioxidants of the fruit (vitamin E, polyphenols, etc.) are preserved<\/strong>. For this, we have basically two ways: one based on industrial techniques<\/em>\u00a0by COLD EXTRACTION<\/strong>, and another based on artisanal techniques<\/em>\u00a0by COLD PRESSING<\/strong>, which is obviously the most romantic and attractive for consumer :)<\/p>\n

“Artisian” cold-pressed olive oil<\/span><\/h3>\n

In the following video<\/em><\/a> we can see how to make cold pressed olive oil<\/em>, in a traditional way with an oil press<\/em><\/strong>, just as it was done in the old days…<\/p>\n