What it's called second press of Olive Oil ?

While the term "second pressed" olive oil is commonly used, it is largely a misnomer in modern olive oil production, particularly for higher grades like extra virgin olive oil. The concept of a "second pressing" primarily applies to the extraction of olive pomace oil, which is a distinct product from virgin olive oils.

The traditional method of olive oil extraction involved pressing olive paste multiple times. The "first press" referred to the oil obtained from the initial pressing, often without heat, yielding the highest quality oil. Subsequent pressings, sometimes with the addition of hot water or steam, would extract more oil but of lower quality, leading to the idea of a "second press." However, modern olive oil production largely utilizes centrifugal force to separate oil from olive paste, making the concept of a "second press" obsolete for virgin olive oils.

What is often referred to as "second pressed" olive oil is typically olive pomace oil. After the initial mechanical extraction of virgin olive oils, a semi-solid residue called pomace remains, which still contains a small amount of oil (around 5-10%). To extract this remaining oil, chemical solvents, most commonly hexane, are used, followed by refining processes. This process is similar to how many conventional seed oils are manufactured.

Olive pomace oil is distinct from virgin olive oils in its production method and characteristics. While virgin olive oils are obtained solely by mechanical means, olive pomace oil involves chemical extraction and refining. This refining process removes color, odor, and flavor, and also strips away many beneficial compounds like polyphenols and antioxidants that are abundant in extra virgin olive oil. Despite this, refined olive pomace oil is fit for human consumption and has a high smoke point, making it suitable for high-heat cooking like frying and searing.

It's important to note that terms like "first cold pressed" are often marketing terms, as most olive oil is extracted using centrifuges rather than traditional presses. While "cold pressed" generally indicates that the oil was extracted at temperatures below 27°C (80°F) to preserve its quality and nutrients, the "first" part of the term is largely irrelevant in modern continuous extraction processes.

Consumers should be aware that olive oil labeling can be misleading. For instance, "light" olive oil does not mean it has fewer calories or fat; it refers to its milder flavor and lighter color due to refining. Similarly, "Product of Italy" on a label does not guarantee that the olives were grown in Italy, as oils from other countries can be blended and bottled there. To ensure authenticity and quality, consumers are advised to look for certifications from reputable organizations like the California Olive Oil Council (COOC) or the International Olive Oil Council (IOC) standards, and to check for harvest dates on the bottle.