On Thu, 23 Jun 2016 21:59:11 -0700, The New Other Guy
> wrote:
>Extra virgin means unrefined (processed).
>http://www.thekitchn.com/whats-the-d...f-mouth-218767
Around here, where olives are commercially grown, olive oil production
is a three-stage process. In the first stage, the harvested olives are
given a very gentle pressing to release their oil. This oil is called
"sızma" in Turkish (
http://tureng.com/en/turkish-english/sizma), is
unrefined, and is the most prized and most expensive. I think it's
what corresponds to "EVOO" in English. In the second stage, the mash
is pressed again only with greater pressure, which leads to some heat
generation. This oil is also unrefined and corresponds to "Virgin" I
believe. In the third stage the mash is subjected to extreme pressure,
which generates a lot of heat. The resulting oil cannot be used (in
food at least) without refining.
In all three stages the oil is mixed with water and then centrifuged
to get rid of any gunk that got through the filters. The centrifuged
water is collected and the residue oil that is extracted from it is
used for making soap and suchlike. The compressed mash left after the
third pressing is used in a variety of ways as such as animal feed,
fertilizer, fuel, etc.
--
Bob
The joint that time is out of
www.kanyak.com