Many of you have heard about cold pressed extra virgin olive oil, seen it on labels and have been told that it's the best type of olive oil. It is, but how many actually know why??? This method of olive oil extraction relies on temperature and specifically the temperature of the ground up olive pulp. In order for the oil to be extracted and separated from the olive fruit, water has to be introduced into the mixture. For the extra virgin olive oil to be considered 'cold pressed', the temp of the water and olive pulp must NEVER be more than 27C. Any higher and the quality and overall flavour of the olive oil will be detrimentally be affected.Hope you guys enjoy this video and if you have any questions, comments or suggestions, just give me a shout and I'll get back ASAP!!!!!Try this today and take your meals from ordinary to OPA!!!!!Hope you all love it!!!!!Cheers,KenFollow link for more videos:https://www.youtube.com/channel/UCKcWiAPPSrY10wP1zHMw1ag/videosFor collaborations or business inquiries contact:
[email protected]Instagram: ken_panagopoulosTwitter: @kenpanagopoulosFacebook: therealkenpanagopoulos
