By: Raffaele

Raffaele — Wed, 28 Jun 2023 21:38:57 +0000

“Know the basics!“But does the author of the article know them? I’m surprised to find obvious mistakes here:However often people may repeat it, neither the EU nor the IOC define a maximum temperature for the elaboration of EVOO — the 27 °C are valid only for oils qualified as “cold pressed/extracted”.Only fruitiness is required for EVOO — NOT bitterness or pungency. All the original documents are on the internet, e.g.:https://eur-lex.europa.eu/legal-content/EN/TXT/HTML/?uri=CELEX:32022R2104

Comments on: How Olives Are Processed Into Oil

By: Raffaele