Olive oil is produced by grinding olives and extracting the oil by mechanical or chemical means. Green olives usually produce more bitter oil, and overripe olives can produce oil that is rancid, so for good extra virgin olive oil care is taken to make sure the olives are perfectly ripened.
The process is generally as follows:
Oil produced by these physical (mechanical) means is called virgin oil. Extra virgin olive oil is virgin olive oil that satisfies specific high chemical and organoleptic criteria (low free acidity, no or very little organoleptic defects).
Sometimes the produced oil will be filtered to eliminate remaining solid particles that may reduce the shelf life of the product. Labels may indicate the fact that the oil has not been filtered, suggesting a different taste. Unfiltered fresh olive oil that has a slightly cloudy appearance is called cloudy olive oil. This form of olive oil, popular amongst small scale olive oil producers, is now becoming "trendy", in line with consumer's demand for more ecological and less-processed "green" products.
The remaining paste (pomace) still contains a small quantity (about 5-10%) of oil that cannot be extracted by further pressing but can be released with chemical solvents. This is done in specialised chemical plants, not in the oil mills. The resulting oil is not "virgin" but "pomace oil". The term "first press", sometimes found on bottle labels, is technically meaningless, as there is no "second" press. Similarly the label term "cold-filtered" on extra virgin olive oils has lost any significance since "cold" is not defined and all extra virgin olive oils are extracted without heat.
our oil is bottled as pure cultivators than a blend.
Superior quality and great taste.
Ideal for entree and tapas.
Thats only a start!!
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