Cold Pressed Olive Oil from The Governor
What is the difference between 'cold pressed' extra virgin olive oil and cold extracted extra virgin olive oil?
The term ‘cold pressing’ or ‘first cold pressed’ extra virgin olive oil originates from the traditional methods of olive oil pressing. The ancient traditional olive mills consisted of large slabs of stone, a pile of circular mats and a donkey. The mill stones were pushed around by a donkey which crushed the olives to a paste. It was then placed on the mats which were then stacked and pressed to squeeze out the oil and water, which would then be separated.
Some olive paste would remain on the mats and this would then go through another second pressing producing more oil but of a lower quality second pressing.
Traditional olive presses are very rarely used today but the term cold pressed is still used. Why? Maybe because people understand what cold pressed is as this language is used in the juicing business and with other types of oils.
Cold-extracted olive oil on the other hand still follows the ancient process of olive oil production, the crushing, mixing and separating oil from the water but using the most up date method of centrifugation.
The modern technology prevents oxidation from heat, light and air. It is a far easier, more hygienic, more accurate process, which results in a far healthier, higher quality product.
These modern milling machines keep the temperature below 27c, which preserves the healthful polyphenols. At Olive Fabrica, the home of the Governor EVOO, the temperature is constantly monitored, which keeps the average temperature very low.
We look for an average temperature for between 17-21c, the cooler the better, knowing this makes huge difference to the aroma, flavour profile and its healthful polyphenol levels. This is why cold pressed olive oil retains the natural smell and taste of olives.
Lower temperatures below 20 degrees tend to produce significantly lower quantities of oil per kg of olives compared to 27 degrees but of higher quality and taste. This is why high phenolic olive oil costs more to produce.
Any oils that are not cold extracted would not qualify as an extra virgin olive oil as the heat would degrade the oil to a point that it wouldn’t pass the strict standards for EVOO such as several sensory panel tests and a chemical analysis.
Cold pressed extra virgin olive oil is an unrefined oil with no chemicals, just pure olive juice giving it a higher nutritional value than other types of cooking oil. It is packed full of beneficial nutrients including healthy fats and antioxidants, making it an ideal addition to any diet.
It is associated with numerous potential health benefits to overall health and wellbeing including supporting a healthy immune system, helping to reduce cholesterol, protecting against cancer , boosting heart health, reduces inflammation, improves brain health, slows ageing, combats diabetes and reduces all cause mortality.
As well as all its amazing health benefits, it is absolutely delicious too!
The Governor Limited Edition and the Premium Unfiltered Extra Virgin Olive Oil are bother supplied in 500ml bottles and considered the best Olive Oil for 2023
