15/10/2018
Boxwood Grove only produces first cold press extra virgin olive oil .
Many olive oil brands put “first pressed” and/or “cold pressed” on their labels– but what exactly do those terms mean? Unfortunately, some companies add words like these on their labels as empty buzzwords only for marketing. They can often have little truth or accuracy behind them. Over time, this has caused many consumers to forgot what these terms mean or to ignore them all together.
First and foremost, the International Olive Council states that a bottle of olive oil cannot be “extra virgin” if it is not first cold pressed. On the other hand, a bottle of olive oil that’s lower quality can often be labeled “first pressed” or “cold pressed” without it being authentic extra virgin. This is seen when companies try to pass off inferior olive oil by taking advantage of these buzz-terms.
Okay, So What Is “First Cold Pressed?”
“First Cold Pressed” simply refers to the process by which the producer extracts the olive oil from the fruit to create olive oil.
“First pressed” – means the olives were crushed and pressed only one time. The olive oil extracted from the first pressing is of the highest quality and purity.
“Cold pressed” – means that the olives never exceed a certain temperature during the entire pressing process– around 80 degrees Fahrenheit. Keeping the olives cooler ensures maximum quality. Heating produces lower quality olive oil.
Why First Cold Pressed?
First cold pressed is the only true way to make delicious high purity extra virgin olive oil. Producers of low-quality olive oils will press their olives multiple times at high heats. This kind of extraction approach yields more oil out of the olives. However, this process also destroys lot of the nutrition in the olives and creates a lower quality olive oil. Manufacturers who take this approach are looking to sell an inferior and cheaper product to generate higher profits. They are not focused on creating the best olive oil for consumers.
Olive oil that is created the right way, first cold pressed, has a flavor and texture difference you’ll notice. The flavors, aroma, and nutrition are so much more alive when the olives are first cold pressed. The natural earthiness and richness enlivens the food you put in on in such a way that lower quality olive oils just can’t do. Also, olive oil that’s first cold pressed maintains the most antioxidants. Therefore it offers the greatest health benefits to you.
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