Cold Pressed Olive Oil

There are so many features that describe olive oil today. For example, the terms “Organic” and “Extra Virgin” are especially popular. In addition, terms like “cold pressed” and “high-phenolic” are on the rise. We are pretty sure that you have seen terms like “GMO-free olive oil”, “vegan olive oil” or “gluten-free olive oil” as well. Could it be that some of these terms are marketing-oriented and have no real value? In any case, the term “cold pressed olive oil” is somewhere in the middle between real and marketing-oriented. Let’s see the details;

Fresh cold pressed olive oil the moment it is produced, from our new harvest olive oil 2019

What is Cold Pressed Olive Oil?

In the broad sense, Cold Pressed Olive Oil is the type of olive oil that has not been thermally modified to the point its features have been altered. 

Olive oil has a specific physical-chemical set of properties. These properties give olive oil a plethora of health benefits. However, there are numerous factors during the extraction process that can strip olive oil off of its healthy properties, by slightly or heavily altering this specific physical-chemical structure. 

One of these factors is the extraction temperature. For example, the structure and thus properties of the olive oil will be different if it is extracted on 40 degrees Celsius, instead of 30 degrees Celsius.

Specifically, olive oil’s phenolic compounds and other volatile compounds that contribute to the oil’s aromas can be destroyed.

So, why do some producers prefer to extract olive oil in high temperatures? Because a higher extraction temperature can increase olive oil yield

Overall, it is safe to say that cold pressed olive oil is the olive oil that has been extracted below 27 degrees Celsius.

How is Cold Pressed Olive Oil Certified?

In short, it is not. This term is largely unregulated, although not obsolete as many sources claim. Although not easily validated, which makes it fraud-friendly, it still means something.

The European Union has tried to regulate the term with EU Regulation 1019/2001. In the regulation it is stated that:

“- The indication ‘first cold pressing’ may appear only for virgin or extra virgin olive oils obtained at a temperature below 27 °C from a first mechanical pressing of the olive paste by a traditional extraction system using hydraulic presses.

– The indication ‘cold extraction’ may appear only for virgin or extra virgin olive oils obtained at a temperature below 27 °C by percolation or centrifugation of the olive paste.”

However, there is only one way to know if the olive oil is cold pressed; the resulting quality of the olive oil. Specifically, if the olive oil has been certified as high-phenolic then there is a high chance it was cold pressed.


Cold Pressed Olive Oil Malaxation Temperature, from our new harvest olive oil 2019

At What Temperature Is Myrolion Extracted?

Our family consumes the same olive oil daily. Naturally, we want our olive oil to be packed with an increased concentration of nutrients and flavor. As a result, there are specific steps we need to ensure during the extraction process;

Impeccable Quality of Olive Fruit

To preserve all those nutrients, you first need to have them! This is why we make sure our harvested olive fruit are in excellent condition.

Crusher & Malaxer Temperatures

As seen on the image above, we control the extraction temperature in real-time, keeping it below 27 degrees Celsius. This way, we achieve maximum control over our olive oil.

Decanter & Centrifuge Temperatures

Large industrial olive pressing equipment have limited temperature control. This is why we exclusively press our oil in a small-scale press.

Storage of Cold Pressed Olive Oil

We have the nutrients, now what? It would be a shame to lose them due to bad olive oil storage. We make sure our oil is stored in ideal conditions.

Let our family share this luscious olive oil with you!

Pin It on Pinterest

Share This