Description
Ancient Greeks used mechanical pressing and sedimentation to extract olive oil from olives.
Technical
The process involved crushing olives in a stone or wooden press to release their oil, which was then left to settle and separate from the solids. The oil was extracted from the solids through a process of centrifugation or decantation, and the temperature during the process was likely warm.
Science
Primary Reaction
lipid extraction
Sensory Profile
Aroma ()
fruitypepperyherbaceousgrassyearthy
Wine Analogy
Like a young Chianti with green herbaceous notes
Coffee Analogy
Similar to a lightly roasted Ethiopian Yirgacheffe with fruity brightness
Perfume Analogy
Resembles the green, earthy notes in Hermès Un Jardin en Méditerranée