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.
Spanakopita
Spanakopita Ingredients 450g Frozen Chopped Spinach, Thawed and Well-drained 2 Bunches Flat-leaf Parsley, Stems Trimmed, Finely Chopped 1 Large Yellow Onion, Finely Chopped 2
Olive Crusted Sole
Ingredients 2 x lemon sole, about 700g each, de-scaled 90ml Wilson’s Extra Virgin Olive Oil, plus oil for brushing Salt and Ground Pepper Finely grated
Snoek on the Braai
Snoek on the Braai Ingredients: 800g snoek 2 tablespoons chilli flakes 1 teaspoon fresh ginger, minced 5 garlic cloves, minced 2 tablespoons soya sauce
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
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
Balsamic Bruschetta
Topping Ingredients 8 Roman Tomatoes, Diced ⅓ Cup Chopped Fresh Basil ¼ Cup Shredded Parmesan Cheese 2 Cloves Garlic, Minced 1 Tablespoon Wilson’s Balsamic Vinegar