First Cold Pressed Olive Oil from press machine VS Extra Virgin Oil. What’s better?

First Cold Pressed Olive Oil production. We bought First Cold Pressed Olive Oil from press machine and bought a bottle of usual extra virgin Olive Oil from supermarket. Then compare them. What Olive Oil is better? First cold pressed means the extra virgin Olive Oil is made from the first milling of the olives, and during the milling process the olives and oil are not heated excessively… The oil is tasty 🙂 Fresh first cold pressed extra virgin Olive Oil is our minimum we expect from Olive Oil in Cyprus 🙂 Olives and oil!

First Cold Pressed Olive Oil from press machine VS Extra Virgin Oil from supermarket. What’s better?

The terms “first cold pressed” and “extra virgin” are often used interchangeably, but they do not always mean the same thing.

“First cold pressed” refers to a traditional method of producing Olive Oil where the olives are crushed and pressed without the use of heat or chemicals, and the resulting oil is collected from the first pressing. This method is believed to produce the highest quality and most flavorful oil.

“Extra virgin,” on the other hand, refers to the quality and acidity of the oil. According to the International Olive Oil Council (IOOC), extra virgin Olive Oil must have an acidity level of less than 0.8%, be free from any defects in flavor and aroma, and be produced solely by mechanical means without the use of chemicals.

Therefore, it is possible for a first cold pressed oil to be labeled as extra virgin, but not all extra virgin oils are necessarily first cold pressed.

In terms of which is better, it really depends on the specific oils in question. A high-quality first cold pressed or extra virgin Olive Oil will have a superior flavor and aroma compared to a lower quality oil.

If you have access to a first cold pressed Olive Oil, it may be worth trying to see if you can taste the difference. However, there are many excellent extra virgin olive oils available in supermarkets that have been carefully produced and meet the IOOC standards for quality and acidity. So, if you can find a high-quality extra virgin Olive Oil from a reputable brand, it can be just as good as a first cold pressed oil.

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