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<pre>Here in Liguria we mainly say "cold pressed" for "stone pressed oil", the
traditional method.
All the work is done at room temperature (15 - 22 degrees).
A stone wheel smash olives, then the mixture of pulp and crashed stones if
pressed to extract oil and water.
The oil, lighter, goes up, and the water goes down: with a particular
instrument, called "lecca", the oil is picked up.
Hope this helps!

bye

Marco Bernardini
webmaster at
http://www.taggiasca.com
the official site of the taggiasca olive
</pre>
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