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<pre>> I have not been able to track the official "cold press" temperature
> down but one is certainly allowed to heat the olives. I doubt whether
> extraction at only 3°C would be possible. I have been told that heating up
> to 35°C is still regarded as "cold press".

The IOOC "guidelines" for production of high quality oil say that the
paste should not be heated to more than 25-30C, though slightly more
is permissible "if the paste is unmanageable".

But they're not going to put "luke-warm pressed" on the label, are
they....


--
Gareth Renowden, Limestone Hills, New Zealand
Words, olives and truffles
Office +64 (0)3 355 9552 Home +64 (0)3 314 9921
Mobile 025 790 070
"The crux of the biscuit is the apostrophe" (FZ)
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