橄榄油是世界上唯一用鲜果使用物理冷榨方式而成的植物油,是世界上唯一以自然状态的形式供人类食用的木本植物油。新鲜油橄榄果采摘后到压榨间隔的时间越长,橄榄果产生发酵的概率就越大,就越不可能生产出最高品质的特级初榨橄榄油。国际公认的橄榄油冷榨时间是24小时。在此时限内不经加热和任何化学处理,使用物 Olive oil is the only vegetable oil in the world that uses physical cold-pressing of fresh fruits. It is the only woody vegetable oil in the world for human consumption in its natural state. The more time it takes for the freshly harvested olive oil to reach the press interval, the more likely the olive fruit will be fermented, the less likely it will be to produce the highest quality extra virgin olive oil. Internationally recognized olive oil cold pressing time is 24 hours. Within this time without heating and any chemical treatment, the use of objects