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What do the terms "extra virgin olive oil" and "first cold pressing" mean?

The Swiss Ordinance of the EDI on Foodstuffs of Plant Origin, Mushrooms and Table Salt (VLpH) SR 817.022.17 defines and regulates various terms related to olive oil. "Virgin olive oil" refers to the oil obtained from the fruit of the olive tree.


Virgin olive oil is divided into three quality classes:

  1. extra virgin olive oil

  2. extra virgin olive oil

  3. lampante oil


Extra virgin olive oil represents the highest quality. This oil is extracted directly from olives using exclusively mechanical processes and is characterized by its particularly high quality.


The term ‘first cold pressing’ may only be used to refer to extra virgin olive oil or virgin olive oil obtained by the first mechanical pressing of the olive pulp at a maximum temperature of 27 °C in a traditional extraction system using a hydraulic press.


Nefeli olive oil is extra virgin olive oil and therefore belongs to the highest quality class. Nefeli olive oil also meets the requirements of the first cold pressing and can therefore bear this designation.

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