Cold-pressed olive oil

What cold-pressed means

Cold-pressed olive oil is oil extracted without the temperature during the process exceeding 27°C. That is the threshold set by EU regulations for an olive oil to be labelled cold-pressed (or "cold extracted").

The purpose of keeping the temperature low is to preserve the oil's natural content. Heat accelerates chemical reactions that can break down sensitive compounds, including polyphenols and volatile aromatic substances.

Why it matters

An oil pressed at low temperature retains more of the olives' original flavour and nutrition. This applies particularly to polyphenols, which are sensitive to heat.

Beyond temperature, the time between harvest and pressing plays a major role. Olives left waiting before pressing begin to oxidise, which degrades quality regardless of what temperature is then used.

The best results come from olives pressed the same day they are harvested, at low temperature and with careful handling.

Cold-pressed vs. cold-extracted

Traditionally, olives were pressed with stone presses, and the term "cold-pressed" stems from that method. Today, most modern mills use centrifuges instead, and the technically correct term is actually "cold-extracted."

In practice, the terms are often used interchangeably. The EU permits both terms as long as the maximum temperature requirement of 27°C is met.

Is cold-pressing enough?

Cold-pressing is an important quality criterion, but it doesn't tell the whole story. An oil can be cold-pressed and still have a low polyphenol content, for example if the olives were overripe at harvest or if there was a long gap between harvest and pressing.

The most accurate way to assess quality is to look at a combination of factors: pressing method, harvest timing, polyphenol content and freshness.

Our olive oil is pressed the same day the olives are harvested, at low temperature, and every batch is analysed by an independent laboratory.