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The most coherent
description of the different grades of ancient olive oil comes from
market records and proclamations
from the reign of the Roman Emperor Diocletian.
Olei
Floris—"The Flower of the
Oil"
This was the highest quality
oil of the Roman Empire. It is essentially the oil extracted from
the first press of the olive mash. Its description by Roman writers
as the first oil to flow out of the beginning of the pressing process
connotes that the olive mash was processed several times and that
the oil extracted at each was of diminishing quality.
Olei
Sequentis—"Following Oil"
This oil was extracted by pressing the mash from which the
Olei Floris was extracted, probably by applying massive
pressure and/or hot water.
Olei
Cibari—"Popular Oil"
This oil was extracted from the mash leftover
from the Olei Sequentis process. It was probably extracted
by adding more hot water to the mash and letting the resultant combination
sit for some time.
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