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Mechanical extraction preserves fresh olive oil flavour
Cold pressing olives without heat or chemical solvents keeps acidity low
Extra virgin olive oil is obtained solely through mechanical pressing or centrifugation of fresh olives at temperatures below twenty-seven degrees Celsius. Cold extraction prevents thermal degradation of volatile aromatic compounds and antioxidants like polyphenols. To qualify as extra virgin, the oil must possess free acidity under 0.8 percent.
Where this comes from
Food and Agriculture Organization
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Tags: olive oil, pressing, oils
Mechanical extraction preserves fresh olive oil flavour: the short answers
- Where does this come from, and can I check it?
- Cold pressing olives without heat or chemical solvents keeps acidity low. The figure is taken from Food and Agriculture Organization, which is linked in full on this page. Every fact on Mondo Knows names its source rather than repeating an unsourced claim.
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