Layer 4
  4. Pressing
Probably the most important step in olive oil production is the pressing itself. Too high pressure leads to an increase in temperature and an undesirable taste of the oil. Many manufacturers also use steam vaporisation and other means to maximize extracted oil quantities, unfortunately with lower qualities. KTC prefers a slow and tender, a so called „cold pressing“. We also use only oils from the middle of the pressing procedure, because these oils are the purest and of finest quality.
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