First Gold Press
Understanding “First Cold Press” in Extra Virgin Olive Oil Production
“First cold press” is a term that traditionally described the process of making **extra virgin olive oil**. It referred to the initial pressing of the olives using a hydraulic press at temperatures below 27°C (80°F). This method was believed to yield the highest quality and most flavorful olive oil.
However, the term “first cold press” can be misleading today. Modern olive oil production has evolved to use centrifuges instead of traditional presses. These centrifuges employ a process known as “cold extraction,” which can produce olive oil of comparable quality to that made with traditional methods.
As a result, “first cold press” is no longer widely used. Instead, the term “cold extracted” is now preferred to describe high-quality extra virgin olive oil produced with modern techniques. It is important to note that the quality of olive oil depends on various factors, including the quality of the olives, the production process, and storage conditions.
Discover more about the intricate process of making **extra virgin olive oil** and why terms like “cold extraction” are crucial in understanding olive oil quality.
