How is Early Harvest Cold Pressed Olive Oil Made?
Cold pressed olive oil refers to olive oil produced without being subjected to high heat treatment. In this respect, the production of cold pressed olive oil, which preserves its rich nutritional values and naturalness, is carried out as follows:
Early harvested olives are first broken and crushed. Olive paste is formed as a result of kneading the crushed olives at low temperature. Then, this paste is mixed with a very small amount of water in order to obtain more oil.
In order for olive oil to be cold pressed, the water used at this point must be below 27 degrees. Using completely cold water in production causes less oil to be extracted from the fruit. In any case, more olives are used in cold pressed olive oil production than in standard pressing.
The cold pressed olive oil obtained in this way is stored in nitrogen-supported chrome tanks to prevent oxidation.
Olive oils produced with the cold press method contain the pure aromatic smell and dominant taste of the olive. Since they are not exposed to high heat treatment, these products continue to contain the carotenes (vitamin A), tocopherols (vitamin E), oleuropein and phenolic substances (polyphenols) they contain at the highest possible level.
What are the Benefits of Early Harvest Cold Pressed Olive Oil?
With its unique aroma and dominant taste, it offers a unique flavor in salads, appetizers or cold dishes on its own.
It helps the body's systems and cells maintain their normal functions due to its antioxidant properties.
It contributes to meeting the daily nutritional needs in a multifaceted way with its high nutritional values.
It helps maintain the ideal appearance of skin, hair and nails when used externally.
How Should Early Harvest Cold Pressed Olive Oil Be Stored?
In line with the production method and the properties protected accordingly, it is necessary to avoid high temperatures during the use period of early harvest cold pressed olive oil. For this reason, it is of great importance to store cold pressed olive oils away from direct sunlight and moisture; at room temperature, always with their lids closed and in dark glass bottles.
To obtain olive oil, olives and their seeds are broken and crushed into dough. The resulting olive puree is heated and kneaded. If the temperature of the water during olive pressing is below 27 degrees, it is cold pressing.
The nutritional value of cold pressed olive oil produced at low temperatures is higher than hot pressing. Since cold water is used, less oil is extracted from the olive, so more olives are used in production. In hot pressing, olives can be heated to 35 to 50 degrees. This can cause some nutritional values in the olive to decrease.
The oil is extracted with cold water below 27 degrees on the day the olives are picked, and that magnificent Monteida Cold Pressed Olive Oil is obtained. You can prefer to use cold pressed olive oil to feel the olive aroma in its purest form.
How to recognize original cold pressed olive oil?
Natural olive oil has 3 characteristics that can be perceived with your tongue and nose: Aroma, Bitterness, Astringency. When you smell its aroma, it is a fragrant olive and if it is really cold pressed oil.