Olive oil is the liquid removed from olive oil trees to be used for various health purposes. Cold pressed olive oil is extracted from pressing the olive fruit without the need to use any chemicals. This is high quality oil that is used because it goes through few processing procedures. The special processing techniques ensure that the subtle flavors are preserved in the final product. When using cold pressing, the oil is extracted from the initial press. The olive oil pasted is heated at room temperature so that no flavor is lost. In most cases, pressing of the olive oil fruits occurs in winter or in cooler places.

Cold pressed olive oil

Cold pressed olive oil has all the nutrients intact that are very beneficial to the body. The acidity level is at 1% and this is because it is purely natural. This is the best oil to use because of its quality flavor that will work well in salads, seafood, pastry and stakes among other foods. The olive oil generates a dark green color after the processing phase. The oil is delicately pressed to produce a great aroma and the taste is superior to any other oils. Cold pressed olive oil undergoes slow processing so that no nutrients are lost in any way.