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.
Coconut Chicken Curry
Ingredients: For the Chicken Marinade 1 teaspoons Black Pepper 5 Chicken Breasts chopped 4 teaspoons Curry Powder 4 cloves Garlic crushed 1 teaspoon Salt 2
Roasted Olive Dip
Roasted Olive Dip Ingredients: Roasted Olives ¼ cup of pitted whole black olives ¼ cup of pitted whole green olives ¼ cup Wilson’s
Honey-Glazed Halloumi and Fig Salad
Ingredients 10 Fresh Figs, Halved 60g Honey 2 Teaspoon Ras El Hanout Spice Mix 100ml Wilson’s Extra Virgin Olive Oil 2 x 250g Blocks Halloumi,
Donut
Ingredients Doughnuts: 1 cup baking flour 1/2 cup granulated sugar 1 teaspoon baking powder 1/4 teaspoon kosher salt 2 whole large eggs 3 tablespoons Wilson’s
How to Create The Best Cheese Board
It’s summer time, and even though we might be restricted in where we can go thanks to Covid, we can still do quick and easy
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