Olive Oil 101: First Cold-Pressed
Terms Like Cold-Press and First-Press Might Sound Fancy, but What Do They Actually Mean?
At first glance, when you see an olive oil labeled as “First Cold-Pressed” next to a bottle that says “Cold-Pressed”, you might think the former is better quality. But the truth is…neither of these terms actually mean anything and are really just used for marketing. So why do producers use terms like “First-Press” and “Cold-Press”?
First Let’s Look At the History of Olive Oil Production
Olive oil has a rich history that dates back thousands of years. Olives were likely first domesticated in the Mediterranean basin around 6,000 years ago. The fruit’s oil content was one of the factors that contributed to its domestication.
Initially, olive oil served as lamp fuel and played a role in religious ceremonies around 2500 BCE. It was also used for anointing royalty, warriors, and other important figures.
By the 5th–4th century BCE, people began using olive oil for cooking. It became an essential ingredient in Mediterranean cuisine.
The Concept of “First Cold-Press”
The term “first cold-press” has historical roots. Here’s what it originally meant
Stone Mills
In ancient times, stone mills were primarily used to extract olive oil. These stone slabs would heat up throughout the day due to weather and friction. Consequently, olives pressed in the morning (when the slabs were still cool) produced the best results. This process earned the distinction of “first cold pressing”.
Hydraulic Presses
About half a century ago, hydraulic presses were commonly used to make olive oil. After the initial pressing of the olives (which yielded the highest-quality oil), the miller would douse the “spent” olive paste with hot water and re-press it. Unfortunately, this second pressing produced inferior oil.
Modern Olive Oil Production
Today, olive oil production has evolved significantly. Here’s how modern equipment has transformed the process:
Mechanical Extraction
Modern olive oil mills use mechanical extraction methods. These include centrifuges and decanters that separate oil from the olive paste. The term “first cold-press” is no longer directly applicable because the entire process is more efficient and precise.
Extra Virgin Olive Oil (EVOO)
EVOO is the highest-quality olive oil. To be considered extra virgin, it must undergo a specific method called “first cold pressing.” However, this term now refers to the overall process rather than a literal “cold” press. The olives are crushed, and the oil is extracted without excessive heat or chemical treatments.
Cold Extraction
All Extra Virgin Olive Oil is extracted without excessive heat. Cold extraction helps maintain the natural flavors, antioxidants, and beneficial compounds present in the olives. The goal is to minimize oxidation and prevent damage to the oil during extraction.
Temperature Range:
While there isn’t a specific fixed temperature for EVOO extraction, the general guideline is to keep it below 27°C (80.6°F). Some producers, including us, aim for even lower temperatures, around 20-25°C (68-77°F). The exact temperature can vary based on the equipment used and the specific production methods.
Quality Control
Modern producers focus on quality control, ensuring that EVOO meets strict standards. Factors like acidity, flavor, and aroma play a crucial role in determining its classification.
Conclusion
While the historical concept of “first cold-press” sounds nice, but today’s olive oil production actually relies on advanced machinery and rigorous quality checks. This is an instance when the “traditional” method is not necessarily better. The traditional methods of olive oil extraction result in very low quality olive oil - whereas the modern machinery creates the amazing high-quality extra virgin olive oil that we know and love today. So, when you enjoy that drizzle of EVOO on your salad or pasta, appreciate the journey from ancient stone mills to modern technology!