Is Our Olive Oil Cold Pressed? What Does Cold Pressed Mean?
Let's dive into the wonderful world of First Cold Pressed, the magical process that transforms olives into extraordinary oil! When we say 'first pressed,' we mean our olives go through the delightful experience of being crushed and pressed just once. This is the golden standard for top-tier quality, as olives pressed more than once fall short of the extra virgin mark.
Now, let's talk about the 'cold pressed' part, where things stay cool in the best way possible! No added heat, with the olives never exceeding a toasty 80.6 degrees Fahrenheit during the process. This ensures we're getting the crème de la crème – the highest quality extra virgin olive oil. Why? Because for olive oil to be the shining star of 'extra virgin,' it must be first cold pressed.
Unfortunately, not all oils get this VIP treatment. Some undergo a refining process, losing a bit of their magic along the way. You might spot them on the shelf with names like Pure Olive Oil, Olive Oil, or Light Olive Oil. But fear not, because our Paleovalley Extra Virgin Olive Oil is in a league of its own. We press it only once, with no heat or solvents, strictly using mechanical means. Yes, it may come with a slightly higher price tag, but that's because it's superior quality all the way. Extra virgin olive oil isn't just a taste preference – it's a nutrient-packed, antioxidant-rich, vitamin-filled superstar among oils!