"Opinicus" > wrote in message
l.which.is.quite.invalid...
> 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
> "sýzma" 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.
>

Thanks very much


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