What’s the difference between olive oil and expreller presses olive oil?
And is one any better than the other?
Olive oil is produced in a number of different grades, as a result of a series of different processes; ‘Extra Virgin’ is the first and comes from the first cold pressing of the fruit; after that, heating and additional mechanical and chemical processes are applied, releasing more of the oil content, but with generally decreasing quality.
Expeller pressing is probably nearer the end of this chain than the beginning - it’s quite an intense method of processing; Olive oil produced by expeller pressing would probably be OK for some cooking applications and certainly OK for cosmetics, but would be unsuitable for, say, making salad dressing.
More details here: