First pressed olive oil according to bible

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First Pressing: For consecration. This typically produced the highest quality, purest oil, often referred to as "extra virgin" oil in modern terms. In biblical times, this superior oil was reserved for sacred uses, such as fueling the lamps in the Temple (like the menorah) and for anointing priests, kings, and sacred objects. Exodus 27:20 and Leviticus 24:2 specifically mention "pure beaten olive oil" for the Tabernacle lamp, which is understood to refer to this first, purest extraction.

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1st press called "extra virgin" oil in modern terms

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"Nowadays, extra virgin olive oil is 'first-pressed' and 'cold-pressed' by definition,” olive oil aficionado Tom Mueller writes in his fine book Extra Virginity (W.W. Norton & Co., 2012). It's worth noting, however, that “First Cold Press” doesn't always ensure good quality.

The Bible refers to the first pressed olive oil as the purest and finest quality, often designated for sacred purposes. This oil, also known as "beaten oil," was extracted without the use of a press, but rather by bruising or breaking the olives to release their initial, most pristine liquid. This method yielded a small quantity of highly prized oil, distinct from subsequent pressings.

The process of olive oil production in ancient Israel involved several stages. Initially, olives were crushed in a stone basin, often by a millstone rolled by a donkey, to create a pulp. This initial crushing was followed by pressing the pulp to extract the oil. The first pressing, however, was unique. It produced the "beaten oil" (Hebrew: katith), which was considered the most pure and was used for specific, highly significant applications. This oil was primarily used for lighting the lamps in the Tabernacle and later the Temple, symbolizing purity and the divine presence. It was also used for anointing priests and kings, signifying their consecration and divine appointment. Subsequent pressings yielded oil of lesser quality, used for medicinal purposes, cooking, and soap making.

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Second pressed olive oil according to bible

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Second Pressing: The second pressing produced oil with medicinal virtues, used for healing and treating wounds, and alleviating pain. The crushed olives from the first pressing would be re-pressed. The oil obtained from this second pressing was generally of a lesser quality than the first. This oil was commonly used for everyday purposes such as cooking, general lighting in homes, and medicinal applications.

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2nd press called " Olive Pomace oil " is produced from the solid residue, known as pomace, left over after the initial mechanical extraction of virgin and extra virgin olive oils from olives

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The production of olive pomace oil begins with the collection of the olive pomace, which is the pulp, pits, and skins remaining after the first pressing of olives for extra virgin and virgin olive oils. This byproduct can constitute 80-90% of the mass of the milled olives. The pomace is then transported to an extraction plant.

Next, the oil is extracted from the pomace, primarily using chemical solvents, most commonly hexane. The dried pomace is showered with the solvent, which dissolves the fats (oil) but not the solid components. The mixture of oil and solvent is then heated, typically between 60°C and 90°C, to evaporate the solvent, leaving behind crude (raw or unrefined) olive pomace oil. This solvent extraction method is similar to that used for many other edible oils like canola, sunflower, and soybean oils. While chemical extraction is prevalent, some producers also employ a second physical pressing using a decanter to obtain raw pomace oil, which is considered higher quality and can be food-grade if processed immediately after the initial olive pressing.

The crude olive pomace oil is then refined to make it suitable for human consumption, as it is initially unfit due to impurities and undesirable characteristics. The refining process involves multiple steps:

1. Purification/Neutralization: This step aims to remove excess acidity and undesirable substances like free fatty acids and phosphatides. It often involves centrifuging the oil while adding steam and phosphoric acid. The oil may also be allowed to settle in cone-shaped tanks to remove sediment and prevent cloudiness.

2. Winterization: Natural waxes that can cause cloudiness or solidification at low temperatures are removed. This is achieved by cooling the oil and slowly mixing it, causing crystals to form, which are then separated by straining or decanting.

3. Color Correcting/Bleaching: A natural bleaching process is performed to achieve a consistent, mild color. The oil is warmed, and a type of clay (bleaching earth) or activated carbon is used to filter it, absorbing dark plant pigments and leaving a yellow-green hue.

4. Deodorization: This final stage removes undesirable tastes and odors, resulting in a product with little to no smell and a bland, slightly almondy taste. This is typically done by injecting steam into the oil or heating it to high temperatures (between 300°F and 500°F) in a high-pressure vacuum.

After refining, the refined olive pomace oil is often blended with a small amount of virgin or extra virgin olive oil to add flavor and aroma before being stored in airtight, opaque tanks and shipped. It's important to note that if the heat during the solvent evaporation or deodorization process is not properly regulated (exceeding 90°C or 300°C respectively), it can lead to the formation of harmful polycyclic aromatic hydrocarbons (PAHs), such as benzopyrene. Regulations, such as those in the European Union, set limits for benzopyrene content in olive pomace oil.

While olive pomace oil is considered the lowest grade of olive oil and lacks the robust flavor and many health benefits of extra virgin olive oil, it offers a neutral flavor, a high smoke point (around 240°C), and can be a cost-effective alternative for culinary applications like baking and frying. It also retains some monounsaturated fatty acids, including oleic acid, which can contribute to health benefits compared to other edible oils

Created using the byproduct of the milling process, pomace oil is created by mixing solvents into the olive pulp. Heat is then used to extract additional oil from the pulp. Pomace oil could technically be called second press, since it is extracted from the pulp that remains after the first press.

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Third pressed olive oil according to bible

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Third Pressing: The oil from the third pressing of olives is used to make soap and used for lighting lamps for everyday use. We can see both analogies in scripture. Jesus calls himself the light of the world. We now have hope and light because of his death and resurrection. A final pressing would extract any remaining oil, which was of the lowest quality. This oil was typically used for less refined purposes, such as making soap or for common oil lamps. Even the remaining pulp was utilized, often for fuel or soap.

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3rd press called “Light” Olive Oil Disguised as a reputable product, “Light” olive oil is sold around the world as an alternative to Extra-Virgin.

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The Third pressed olive oil is deeply intertwined with biblical symbolism. The Garden of Gethsemane, whose name means "oil press," serves as a powerful metaphor for the intense suffering and "pressing" Jesus endured before his crucifixion. Just as the olives were pressed to yield their purest oil, Jesus was "pressed" under the weight of the world's sins, producing a spiritual "oil" of redemption. The concept of being "beaten" or "broken into pieces" to extract purity is also seen as a parallel to spiritual refinement and the idea that trials can yield valuable spiritual fruit. The olive tree itself and its oil are rich in symbolism throughout the Bible, representing peace, healing, joy, and the Holy Spirit.

This third-press oil, being of the lowest quality, was then utilized for less refined applications like soap making and as fuel for everyday oil lamps. This multi-stage pressing process highlights the ancient Israelites' resourcefulness and the significant value placed on olive oil in their daily lives and religious practices.

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