identifying oil refined or extra virgin 1969

pressure other than the weight of the olives.

Apologies for misplacing this response, but the java went south on Aitken's post...

Pressing olives requires pressure. The first run is done traditionally with stones. The mbutt of pulp is them placed between mats and pressed again. Then they start using hot water etc. to release more and more oil. That first press is absolutely magic on the tongue as it comes out of the drain. Extra Virgin as I understand it can come from the first and second press. It can then be filtered and still be EVOO. That is not considered refining it. If anyone ever gets a chance to visit an oil making area in the winter when it is made, visit a frantoio and see. Taste. I like so far all the Mediterranean oils and have little experience of others. The mixed oils make it possible to include oils from N Africa, etc. because they do not yet have afficionados abroad. As to the honey, it is often mixed so that honey, which may be very fine indeed, can have its origins in countries not noted for honey but which must have it because of pollination needs-- like China, Poland, Romania. In the EU the honey is rigorously tested as it enters the EU so it's perfectly safe, although the difference in flowers may make some of it not to your taste.