Labels often read “cold-pressed oil,” highlighting how this production process is synonymous with quality. But is it? What does “cold pressing” mean?
Let’s look at it in detail.
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We speak of cold-pressed oil when it is extracted using a mechanical process in an oil mill. By the term “cold,” we mean that the olive oil extraction process, whether virgin or extra virgin, must take place at a temperature below 27 °C.
This extraction method (or cold pressing or even cold milling) allows the organoleptic qualities of the EVO oil to remain intact, preserving the properties offered by the olives, such as vitamins, minerals, and antioxidants.
Read Also: Olive Milling: What Is It? Meaning and Process
The value of 27 °C is established by European regulations and the term “cold-pressed” is, at this point, synonymous with quality for both virgin and extra virgin olive oil (to learn the difference between these two types of oils, read our article here). If, however, we are talking about other types of oil, this temperature may vary and be higher.
We sometimes hear, inappropriately, about “first cold pressing.” This was a term used in the past when pressing was done by animals or people, and a second (or even third) extraction was therefore necessary. Today, it is no longer correct to speak of a first pressing because, with the mechanical process, we have a single cold pressing to extract the olive oil.
The term is still in use and is synonymous with quality, although it would be more correct to speak only of cold extraction.
While large oil mills with granite wheels were used in the past, today mechanical crushers and decanters are mainly used, allowing a continuous extraction method at a temperature below 27 °C. This method is correctly called “cold extraction” and allows for excellent oil with the right hygienic standards.
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The fact that the oil is cold-extracted is very important to preserve the quality of the olives that are kept in virgin and extra virgin olive oil. It will maintain the qualities of the fruit, such as vitamins and minerals, keeping the quality of the oil high. None of this can happen with hot pressing, which causes the loss of the olives’ own characteristics.
Ultimately, opting for a cold-pressed olive oil means choosing a quality oil that maintains the beneficial properties of the olives from which it is produced and, although cold pressing affects the yield, it is absolutely always to be preferred over hot pressing.
Technician and expert in extra virgin olive oils, registered in the National Register, Campania section. Master oil miller with diploma, obtained from International Extravirgin Agency.
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