In the old days, olives would be “pressed” between stone wheels. This is where the term “Cold Pressed” comes from.
Majority of oils are now centrifuged. Up to 14-18% of an olive is oil.
You could increase the amount of oil you get from the olive if you heat up the pulp. However, by doing this you decrease the quality of the oil. This is because the Polyphenols would drop and the free fatty acids would rise. In other words, the subtle flavours in the olive oil would drop and the amount of rancidity will increase.
While we are not aware of local (South African) farmers heating their pulp, the threshold above which pulp should not be heat is 30°C, which is a summer day in February or March. Some might therefore argue that the refining of cold-pressed oil doesn’t change the fact that it was cold pressed.
It is our humble opinion however, that because the process of refining oil involves heat, regardless of the weather, the oil therefore loses its cold-pressed status.
Sunday Roast Chicken
Ingredients 10 g mixed dried mushrooms olive oil 2 cloves of garlic 1 bunch of fresh thyme 200 g button, brown, chestnut or mini-field mushrooms
Chicken Broccoli Bake
Chicken Broccoli Bake Ingredients 1 tablespoon Wilson’s Extra Virgin Olive Oil 1 cup small yellow onion, chopped 2 cloves garlic, minced 500g, boneless, skinless
4 Brilliant Jacket Potato Fillings
Elevate your jacket potato with four delicious fillings — from tuna mayo twist to caramelised red onion & bacon — each made even better with Wilson’s Extra Virgin Olive Oil.
Sticky Ribs
Sticky Ribs Ingredients Ribs: 2 kg back ribs 2 teaspoons garlic powder 1 teaspoon onion powder 2 teaspoons paprika 2 teaspoons salt 1 teaspoon cracked black pepper 1/2 teaspoon cumin 1 teaspoon chili or Cayenne powder (optional) 2 tablespoons Wilson’s Extra
Banana Oatmeal Pancakes
Ingredients: • 2 eggs• 1 banana (ripe with spots on the skin)• 1/4 cup maple syrup• 2 tablespoons Wilson’s Extra Virgin Olive Oil• 1 teaspoon
Slow Roast Rack of Lamb
Rack of lamb is one of those cuts that rewards slow cooking and bold spicing. This recipe roasts it in the oven until the fat renders down and crisps up, then serves it over a tomato fondue that’s somewhere between a sauce and a jam.