Cold Pressed Olive Oil from The Governor
Cold-pressed olive oil, often referred to as EVOO (extra virgin olive oil), is celebrated for its exceptional quality and health benefits. This type of olive oil is produced through a process known as cold extraction, which involves pressing the olives at lower temperatures, typically below 80 °F (27 °C). This method preserves the natural flavours and nutrients of the olives, making cold-pressed olive oil one of the highest-quality options available. Moreover, it is rich in polyphenols, powerful antioxidants that contribute to its robust flavour and numerous health advantages. High polyphenol olive oil is prized for its distinctive taste and potential to promote heart health, reduce inflammation, and support overall well-being. So, in summary, cold-pressed olive oil is a premium, high-polyphenol olive oil obtained through a process that maintains its integrity and provides both culinary excellence and health benefits.
A Micro Producer with Great Expectations
Harvesting begins in late September/early October. The olives are monitored closely to determine the exact day that the harvest should begin. Olives are harvested early in the season when the concentration of polyphenols is the greatest.
The olives only contain a small amount of oil at this point, but the oil is of a superior quality and extremely high in healthful polyphenols. Where other olive producers expect 350 kilos, we look for about 50 kilos per tree of perfect olives.
We take all possible measures to ensure that the olives are not damaged during the harvest. We carefully hand-harvest the olives and collect them in small open crates to retain freshness. They are then transported quickly from the olive grove to the mill and production begins right away so as to preserve as many polyphenols as possible.
Cold Pressed Olive Oil - Cold Cool and slow, an innovative procedure
Through continued trials, the Dafnis family arrived at the optimum procedure for its award-winning olive oil. Same-day cold extraction using the gentlest method with minimal impact on the environment and a fair amount of patience are the ingredients for their successful recipe.
The press is a modern hygienic 2-phase centrifuge, but traditions are still maintained similar to the stone-pressing whereby as little heat as possible is produced, and the oil is allowed to settle and separate naturally for between 1 - 4 hours. The olives are treated very gently and the oil is not forced out before it is ready.
Low temperatures, high quality olive oil cold pressed
In order to produce a really superb extra virgin olive oil, it is not enough to simply follow approved guidelines. For instance, the guideline maximum temperature of the olives during cold oil pressing should not exceed 27 °C. However, this is typically not constantly monitored by others, and the maximum is frequently exceeded during the extraction procedure.
At the Dafnis olive mill, they continuously monitor the temperature. This keeps the average temperature very low to protect the antioxidants from being destroyed. We look for an average temperature of between 17 - 21 °C, the cooler, the better, knowing this makes a great difference to the quality of the cold pressed olive oil, in aroma, taste and its polyphenol content.
The Governor Limited Edition and the Premium Unfiltered Extra Virgin Olive Oil are bother supplied in 500ml bottles and considered the best Olive Oil for 2023