It is commonly used in cooking, cosmetics, pharmaceuticals, and soaps and as a fuel for traditional oil lamps. Olive oil is used throughout the world, but especially in the Mediterranean countries and, in particular, in Greece, which has the highest consumption per person.
Cold Pressed Oil
Cold pressed oil is oil produced through a combination of grinding and low heat. Many types of fruits, seeds, and vegetables can be used to make it, but not all cooking oils go through this process. The introduction of heat to the process of making most oils degrades their flavor, nutritional value, and color, and may expose them to toxins. Regulations governing the cold pressing process are made often vary by country, so shoppers can benefit from reading all product labels before buying them.
Possible Health Benefits
Cold pressed oil may be healthier than conventionally made oil because of the lack of heat and chemicals in the production process. In conventional extraction, raw materials are heated to very high temperatures, sometimes up to 450°F (around 230°C), which changes their chemical structure. They are also often made with chemicals like hexane, a solvent which can cause health problems.
“First Cold Pressed” Olive Oil
First cold pressed, by the way, isn’t an official designation for olive oil. It basically means the fruit of the olive was crushed exactly one time – i.e., the “first press.” The “cold” refers to the temperature range of the fruit at the time it’s crushed.
The temperature during processing can’t exceed 86 degrees Fahrenheit.
To be officially certified “extra virgin,” an olive oil must be first cold pressed. If it’s not first cold pressed, it can’t qualify as extra virgin olive oil under standards established by the International Olive Council or the California Olive Oil Council.
Consequently, you can’t have two different EVOOs – one which is first cold pressed, and one which isn’t.
Extra Virgin Olive Oil
In chemical terms extra virgin olive oil is described as having a free acidity, expressed as oleic acid, of not more than 0.8 grams per 100 grams and a peroxide value of less than 20 milliequivalent O2. It must be produced entirely by mechanical means without the use of any solvents, and under temperatures that will not degrade the oil (less than 86°F, 30°C).
How Olive Oil Is Made
extra virgin 1st cold press
Make your own Olive Oil