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 Layer
4 |
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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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