First pressing? No, it doesn’t. Most oils, as ours, are pressed only once. Actually, the term “press” itself is misleading, most oil is extracted these days by centrifuge including ours. Olive oil is qualified by its acidity. Extra Virgin is classified as 0.8% acidity or below. High acidity kills the natural goodness of anti-oxidants and vitamins. Our oil is 0.3%.
As with all quality oils, we state the acidity. Some so called “quality” makers of Extra Virgin use small quantities of quality oil mixed with inferior, high acidity oils. Whilst below 0.8% acidity, the product has much less anti-oxidants and vitamins. It is known that some of these popular brands are controlled by organised crime.
Some oils are extracted at greater than 27ºC. This, like cooking with extra virgin oil, will destroy the goodness. Our oil is produced by "cold press". Actually, because true Extra Virgin Oil is very stable, many people do indeed use it for cooking with great success. Try it!’
Extremely low humidity makes Crete one of the best growing regions in the World. Low humidity means low acidity. Also, speed of harvest to press contributes to low acidity. We press within 24 hours.
A good question! What you can feel is the anti-oxidants in which our oil is rich.