The best olive oil is cold pressed which most people have probably never tasted..anyone who has tasted a fresh ripe olive will spit it out..it’s literally inedi

The best olive oil is cold pressed which most people have probably never tasted..anyone who has tasted a fresh ripe olive will spit it out..it’s literally inedible. Olive oil at its best is bitter and sharp and super astringent. That no one would ever recognize even in its most commonly used form..emulsions like mayo. It’s is a viscous opaque yellow liquid gold. Altho there are also varieties that can be green gold at first pressing. I contracted via my farm to harvest olives from old city trees that were planted by some heiress and they were ancient no name varieties which had a more yellow gold tinge. Lovely bitterness at first pressing. Most olive oils we can buy is refined and processed and blended. When blended with grapeseed oil, they have longer shelf life and doesn’t become rancid as fast. More recently there has been efforts to mechanize and automate olive harvests but it has resulted in entire olive groves being razed so new dwarf varieties and cultivars suitable for automated harvest are being planted in Europe and Morocco..with table olives from canopied trees being planted in Tunisia and other places where labor is cheaper.