What Is Cold Pressed Olive Oil? Cold Pressed vs Cold Extracted Explained
Updated: 7 hours ago
"Cold pressed" is one of the most common phrases on olive oil labels, but it's often misunderstood. Here's what it means, how olive oil is actually made today, and why you'll see "cold extraction" on more and more bottles, including ours.
What does "cold pressed" mean?
"Cold pressed" means the oil was made without adding heat. Heat can increase the amount of oil you get from the olives, but it damages flavour and reduces the natural polyphenols. Keeping the process cool protects the quality of the oil.
Cold pressed vs cold extracted
Traditionally, olive paste was spread on mats and squeezed in a press. That's where "cold pressed" comes from. Today, most mills use a centrifuge, which spins the paste to separate the oil from the water and solids. Because there is no press, the correct term for this method is cold extraction.
Under the rules for olive oil labelling, "first cold pressed" may only be used for oil from a traditional press, and "cold extraction" for oil made by centrifuge, both at temperatures below 27°C. Both mean the same thing for quality: no heat.
Is all extra virgin olive oil cold pressed or cold extracted?
Extra virgin olive oil must be obtained directly from olives and solely by mechanical means, without chemicals. In practice, good producers keep the whole process cool. "Cold pressed" or "cold extracted" on the label confirms it.
Why speed matters too
Temperature isn't the only thing that matters. Olives start to deteriorate as soon as they're picked, so the time between picking and milling also affects the oil. The faster the olives are processed, the fresher the oil and the more polyphenols it keeps.
Our Early Harvest is cold-extracted within 5 hours of collection. It contains over 500 mg/kg of polyphenols and has an acidity of 0.2%.
How to tell a good oil from the label
"Extra virgin" grade
"Cold extraction" or "first cold pressed"
A stated acidity, ideally well below the 0.8% legal limit
A single country of origin
A best before date well into the future
Dark glass or a tin
Frequently asked questions
Is cold pressed olive oil better?
Oil made without heat keeps more of its flavour and natural polyphenols. All good extra virgin olive oil is made this way.
What is the difference between cold pressed and cold extracted?
Both mean the oil was made without heat. "Cold pressed" refers to a traditional press; "cold extracted" refers to a modern centrifuge.
Is your olive oil cold pressed?
Our oils are cold-extracted, made in a modern mill without heat or chemicals. Our Early Harvest is cold-extracted within 5 hours of collection.
Can I cook with cold pressed olive oil?
Yes. Extra virgin olive oil is suitable for everyday cooking. To enjoy the full flavour of a high polyphenol oil, use it raw as well.
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