“Cold pressing” (aka Masticating) is the way of extracting the nutrients and living enzymes from the fiber in absence of any external heat. Masticating juicers are used for masticating purposes. They try to extract as many essential nutrients as possible. Hydraulic pressure is the commonly used method for Cold Pressing to extract High Quality Virgin Olive Oil in UK.
While Cold Pressing Olive Oils, the cooler the temperature the better is the quality. The temperature is never made to exceed over 26.5°C (80° F). Cold pressing is considered best for olive oil as excessive heat damages the Antioxidant properties of this miracle oil.
A bottled up sealed high-quality cold-pressed Olive Oil can last a couple of years, but once the seal is broken, it must be consumed within some months.
EVOO and COLD PRESSING
Extra Virgin Olive Oil (EVOO) is qualitatively distinct from the regular Olive Oil with tons of impurities. An ideal Extra Virgin Olive Oil has a lighter tone and a neutral taste.
PHENOLIC PROFILE and COLD PRESSING
Phenolic Profile is the best indicator to prove whether a Cold pressed Olive Oil is meeting the " Extra Virgin" standards or not. The more is the polyphenol concentration, the better it is as an ideal EVOO. They are well known to boost up the immune system and are capable of fighting cancerous cells.
TASTE and COLD PRESSING
The richness of antioxidants makes an Extra Virgin Olive Oil smell quite spicy and bitterish. The spicier it is the better is its pile of antioxidants! Doesn't that sound spicy? The general smell of it isn't much pleasant to smell, but it blends it effortlessly while cooking.
VERSATILITY and EVOO
EVOO is the healthiest fat you will ever find. Including it in your diet will do miracles. See it for yourself. Apart from Cooking Health Benefits, the Versatile Olive Oil is therapeutic beyond our imaginations. Right from our hair to our toenails, it helps everywhere! Skin Health, Bone Health, Scalp Health, Immunity, Weight Loss, and whatnot!!!
BENEFITS OF COLD PRESSED EVOO
An ideal cold-pressed Extra Virgin Olive Oil gives miraculous benefits in terms of nutrients, healthy fats, antioxidants, anti-inflammation, heart ailments, brain health, bone health, hair health, skin health, so on and on. The smoking point of an Extra Virgin Olive oil (210°C) must always be considered before using it for frying purposes. If a cold-pressed extra virgin olive oil is exposed to high heat, it loses its anti-
inflammatory and antioxidant properties.
Cold Pressing initially involves making a paste out of the olives (aka Pomace) by a hydraulic press. The process of Cold Extraction does the centrifugation and mixes the paste to ultimately extract the oil.
WHY HYDRAULIC COLD PRESS?
Earlier the cold pressing process was done through Grindstones but that seemed to affect the oxidation process to some extent. The currently used hydraulic pressure is the best way to extract High Quality Virgin Olive Oil in UK. Choose the best oil for you with Olive Architects.