Pressed or extracted olives?

We often talk about "cold-pressed olive oil"... but in reality, we no longer press olives as in the past.

Today, olive oil is obtained by mechanical cold extraction, thanks to modern centrifuges. This process makes it possible to separate the oil from the pulp and water contained in the olives, while preserving their aromas and natural benefits.

So why do we keep saying "in a hurry"? By habit! The image of the old stone press remains anchored in the collective imagination. But modern reality is even more interesting: cleaner, faster, more respectful of the fruit.

👉 Result? A fresher, more stable oil, and still 100% natural.

#ViergeExtra #OliveOilFacts#ColdExtraction

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Juan Manuel Bueno's mill in Arjona in the province of Jaén in Andalusia in Spain