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.