Cold Pressed vs Cold Extracted скачать в хорошем качестве

Cold Pressed vs Cold Extracted

Part five of our educational series discusses the transformation of olives to oil.  Unlike the traditional cold pressed method, where olives are crushed with granite wheels and stacked on fiber woven mats called fiscoli underneath a hydraulic press, in the cold extraction process the olive paste runs through a series of vacuums and centrifuges and is never exposed to oxygen. This modern extraction technique produces sharper oil from more ripe fruit, is faster and more sanitary. Watch Grove and Vine Co-Founder and Oleologist Nicholas Coleman explain how and why quality oil producers cold-extract as opposed to cold press their precious olives.