cold pressed olive oil

Why Cold Pressed is Best

August 1, 2021

Cold pressed was first coined back when olive oil was produced using presses. The terms cold pressed, first pressed, and first cold pressed are meant to denote that the oil is high quality and obtained without the use of high heat or chemicals that would otherwise taint the flavor and health benefits of the product. 

Up until the mid-twenties century, olive oil was made by using a hydraulic press to extract the oil. What seeped out was collected below and that was considered virgin or extra virgin olive oil. After this first press, hot water would be added to the leftover pulp and pressed again. The heat removed aromas, depleted the flavor, and removed the healthy polyphenols. This lower quality olive oil would be used for things like lamp fuel. 

Today, olive oil is made by crushing it into a paste and slowly churned at a low heat before using a centrifuge to extract the oil. This way, all that goodness is preserved in the final product. 

This production method is what separates olive oil from other oils such as canola and vegetable oil which generally involve heating and chemicals. Some even undergo bleaching and deodorizing to give it a neutral color and odor. 

Epicurean Olive Oils in Camarillo, CA carries a variety of gourmet olive oils and balsamic vinegars. From high-quality extra virgin olive oil, to flavored and infused products from all around the world, you can add a delicious and healthy alternative to your every day diet. To learn more about the health benefits of olive oil, food pairings, and recipes, visit our website. 

Epicurean Olive Oils
97 E Daily Dr
Camarillo, CA 93010
(805) 383-6489

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