Notes on olive oil & taste
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3 articles
Cultivar and origin get most of the credit, but the extraction method may matter just as much. A guide to how cold press and washed extraction differ — and what those differences mean in the bottle.
OLEA Editorial
The temperature at which olives are pressed determines how much flavor and polyphenol content survives into the bottle. This guide examines why 27°C is the regulatory and sensory threshold that separates genuine cold-press olive oil from ordinary extraction.
OLEA Editorial
Two phrases appear on nearly every premium EVOO label — cold press and early harvest. Behind the marketing language lie hard constraints: pressing temperature, the ripeness window, and the hours between harvest and mill.
OLEA Editorial