What is the difference between cold pressed olive oil&extra virgin olive oil?
In order to ensure consumers are informed about the nature of the foods they buy, state and federal governments set labeling standards. To be labeled “extra virgin olive oil,” the oil must meet certain chemical criteria and must have been processed in a certain way. Cold pressing is one part of this process. As a result, all extra virgin olive oil is cold pressed, but not all cold-pressed olive oil is extra virgin. Once heat enters the processing, neither label applies.TerminologyThe term “extra virgin” describes a certain quality of oil. The term “cold-pressed” merely describes how the oil was extracted from the olives. Extra virgin oil–by some U.S. labeling standards–must contain no more than 0.8 grams of oleic acid for every 100 grams of oil. Oil that does not meet that criteria may still be labeled “virgin” as long as it contains no more than 3.3 grams of oleic acid per 100 grams.Cold pressingOlives are ground into a pulp called pomace. Stone grinders are the most traditional, al
