California Fresh Extra Virgin Olive Oil

Extra Virgin Olive Oil (EVOO) is the first pressing or milling of the olive at process temperatures not over 86 degrees F., hence First Cold Press. The term First Cold Press that we are all familiar with, comes from the original method of extracting olive oil whereby the olives were crushed in a stone wheel mill and the resulting paste was placed in filter matts that were put under pressure to press out the oil. Even still only the first pressing of the olive paste resulted in Extra Virgin Olive Oil.

Today, modern MILLING machines basically go through the same process but the olives are mechanically crushed and mixed, and the paste is run through centrifuges to spin the oil out. This, of course, is much faster and efficient, and the oil is not subject to air which oxidizes the oil, since it is within the machine until the oil is deposited into a barrel for storage.

Olive oil can be kept in prime condition for several years if stored in the dark under strict temperature control. Whether it is bottled or in storage drums, EVOO should never be left in the light, especially sunlight, or allowed to get cold or hot. All of these things will degrade the oil and dramatically shorten it's life and flavors.

When you buy Extra Virgin Olive Oil, always keep it at room temperature (in the 60's) and in a dark place. This will keep the oil at its peak color and taste.

Other Olive Oils

There are many different classes of olive oil, but only Extra Virgin Olive Oil is First Cold Press.

Other classes of olive oils have such names as:

These olive oils are made from the residual oil in the waste after the production of Extra Virgin Olive Oil. It is extracted using heat and chemicals. Many of these oils are not edible and used only in other processes.

And, even those oils that claim to be edible may not be entirely olive oil. We know through chemical analysis done in research laboratories that most of the imported olive oils into the U.S. do not meet our standards for Extra Virgin, principally under 0.5% Oleic Acid with no other vegetable oils added. Fortunately, our FDA is making progress in requiring imported olive oils to meet our standards for Extra Virgin so that you can be assured of a safe and healthy product.

We, of course, recommend California Extra Virgin Olive Oil, which can be generally relied on to be fresh and meet the standard for Extra Virgin.

California olive oil producers take great pride in producing the very best Extra Virgin Olive Oils, in a wide selection of varieties, under the guidance of the CALIFORNIA OLIVE OIL COUNCIL.

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