What Is Cold Expeller Pressed Mean

Reluctantly Crunchy: Figuring Out Olive Oil ...

Okay, technically speaking EVOO is the same as "first cold pressed" (more on that below). But, in the United States ... it totally doesn't matter that it is supposed to mean that. Here's the reason why: The International Olive Oil Council (IOOC) is the Spanish based organization that governs the use of terms such as Extra Virgin and Virgin when it comes to olive oil. But, the U. S. is not a member of the IOOC (and is the only olive oil producing/consuming country that is not). The USDA does not legally accept the classification system of the IOOC ... and until it does, a label can say extra virgin on it and it doesn't really have to mean anything! Crazy. But ... as I said above, if you are ever getting olive oil in a foreign country where the label would actually mean something, extra virgin is the equivalent of first cold pressed . If you ever come across the terms fancy, choice, standard, or substandard ... these are the grading terms that the U. S. has been using since 1948 with fancy being superior oil and substandard being oil that you don't want to buy. No company is going to advertise on their label that their oil is extracted from their olives by the solvent method. This is used for inexpensive mass market oils. It involves a chemical solvent being applied to the olives and heat of up to 500 degrees and results in a very bland tasting olive oil void of most of its nutrients. You will know that oil has been solvent extracted is the label doesn't say expeller of cold pressed. The alternative to solvent extraction is to mechanically press the oil out of the olives. Expeller pressing compresses the olive until the oil comes out. Other oils can be expeller presses as well, but the heat that is generated from expeller pressing olive oil damages the oil so cold pressed oil is actually expeller pressed oil that has been done under controlled conditions (all cold pressed oils are, in fact, expeller pressed oils ... but the converse is not always true). Usually we think of something refined as being a good thing ... but, in the case of olive oil, not so much. Refined oil has been processed to remove impurities and make it more stable for higher cooking temperatures. Sometimes you need an oil that is less flavorful that can sustain higher temperatures ... an excellent oil for high temperature cooking is coconut oil or grapeseed oil. Olive oil is good for cooking at low to medium temperatures ...

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