Why Cold Pressed?

There was a time up till the mid 1980 s that first run and cold pressed really meant something specific, but now can mean many things through the development of new technologies. Since the time of the ancient Greeks, olives were harvested, stripped of leaves and stems, washed and then crushed between two large revolving stones, careful not to create any heat, as that will ruin the qualities of true cold pressed olive oil. The whole fruit, including pits were crushed, creating a mash, which was gently strained of water leaving only a pulp. Traditionally this pulp was then spread on layers of cotton and subjected to pressure, which forced the oil to drip off. Again, the pressure was applied slowly and steadily so as not to create friction and heat.

Modern techniques use equipment allowing better control and more rapid removal of oil without affecting the high quality, and ensuring the oil is not subjected to high temperatures. In today s production cold pressed relates to the fact that the oil has not been subjected to high temperatures in production.