If the temperature of the water during olive squeezing is below 27 degrees, it is cold pressed. The nutritional value of cold-pressed olive oil produced at low temperatures is higher than that of hot-pressed olive oil. Since cold water is used, less olive oil comes out, so more olives are used in production.
Olives are ripe and harvested when they turn from purple to black. Before the ripening period, it is green in color. The type of olive oil obtained from these unripe olives is called early harvest olive oil. If you are looking for the sharp smell and fruity taste of olives, early harvest may be your choice.
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