“Cold pressed” means that olives are washed in cold water, then pressed at room temperature to yield their oil, without heat or chemical assistance. ( below 26.5 degrees celsius ) This process preserves the nutritional element in olive oil that is sought after. Once the “first cold press” is finished, heat and detergents are added to extract the remaining oil from the fruit mash – this secondary oil is used for other purposes – ie. virgin or industrial oils.
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