Cold pressed olive oil is extracted mechanically at temperatures below 27°C — the international standard that ensures all the olive fruit's natural nutrients, polyphenols and aromatic compounds are fully preserved. Temperature matters: below 27°C, everything that makes olive oil healthy and flavorful is retained.
What Is Cold Pressed Olive Oil?
The Cold Pressing Process Step by Step
The cold pressing process begins with harvesting olives and processing them quickly (ideally within 4–8 hours). The process consists of four stages:
| Stage | Process | Temperature | Result |
|---|---|---|---|
| 1. Crushing | Olives are crushed | <27°C | Olive paste |
| 2. Malaxation | Slow mixing for 20–60 min | <27°C | Oil droplets merge |
| 3. Separation | Centrifugation | <27°C | Pure olive oil |
| 4. Filtration | Removal of solid particles | Room temp | Clear oil |
The entire process is mechanical — no chemicals are added and temperature control is strict. Malaxation is the critical stage where slow mixing of the paste helps oil droplets merge, but temperature must stay below 27°C.
Why Is 27°C the Critical Temperature?
27°C is the standard set by the EU and the International Olive Council (IOC) under EU Regulation 29/2012. This is not a marketing number — it is a scientifically justified threshold. Above this temperature, delicate polyphenols, antioxidants and aromatic compounds begin to degrade, reducing the oil's health value and complex flavor.
Cold Pressed vs Regular Extraction Olive Oil
Temperature's Effect on Nutrients
Research by the UC Davis Olive Center has shown that hot extraction (above 27°C) reduces polyphenol content by 30–50% and antioxidant levels drop significantly. Vitamin E (tocopherols) and aromatic compounds are particularly sensitive to heat.
Flavor and Aroma Differences
Cold pressed olive oil is fruity, pungent and bitter in flavor — these characteristics indicate high polyphenol content. Hot-extracted oil is milder and more neutral, as the complex flavor and aroma compounds have degraded under heat.
Comparison Table: Cold vs Hot Extraction
| Property | Cold Pressed (<27°C) | Hot Extraction (>27°C) |
|---|---|---|
| Polyphenols | High levels preserved | Partially destroyed (–30–50%) |
| Antioxidants | Maximally preserved | Reduced 30–50% |
| Flavor | Fruity, pungent, bitter | Milder, more neutral |
| Aromas | Intense, complex | Weakened |
| Acidity | Lower (<0.4% often) | Higher |
| Yield | Lower (~15–20%) | Higher (~25–30%) |
| Price | Higher | Lower |
Why do some producers use higher temperatures? Because it yields more oil — output rises from 15–20% to 25–30%. But the cost is lower quality: fewer polyphenols, weaker flavor and reduced nutritional value.
Health Benefits of Cold Pressed Olive Oil
Polyphenols and Antioxidants
Cold pressing maximally preserves all natural polyphenols — oleuropein, hydroxytyrosol and oleocanthal. The EU allows an official health claim for olive oils with at least 250 mg/kg of polyphenols. Premium cold pressed oils often contain 300–500 mg/kg.
| Nutrient | Health Benefit | Preservation in Cold Pressing |
|---|---|---|
| Polyphenols | Antioxidant, anti-inflammatory | 100% preserved |
| Vitamin E | Cell protection, skin | 95%+ preserved |
| Vitamin K | Bone health, blood clotting | 90%+ preserved |
| Oleocanthal | Anti-inflammatory (ibuprofen-like) | Fully preserved |
| Oleic acid (Omega-9) | Heart health | Fully preserved |
Heart Health and Anti-Inflammatory Properties
Oleocanthal, which is fully preserved only through cold pressing, has shown ibuprofen-like anti-inflammatory effects in studies. Regular consumption (2–3 tablespoons daily) has been associated with lower LDL cholesterol levels and better heart health.
Vitamins and Fatty Acids
Cold pressed olive oil is rich in oleic acid (omega-9), which makes up 55–83% of the fatty acid profile. Vitamin E (tocopherols) acts as an antioxidant and protects cells, while vitamin K supports bone health and blood clotting.
How to Recognize Truly Cold Pressed Olive Oil
What to Look for on the Label
Check the label for: "cold pressed" or "cold extracted" marking, extra virgin olive oil classification, acidity (below 0.8%, premium below 0.4%), country and region of origin, harvest year and PDO/PGI certification. A dark glass bottle or tin protects from light.
"Cold Pressed" vs "Cold Extracted" – What's the Difference?
"Cold pressed" refers to traditional hydraulic pressing, where olive paste is pressed mechanically. "Cold extracted" refers to the modern centrifugation method. Both must take place at temperatures below 27°C to earn the official "cold" label. Modern centrifugation is more common today and typically yields a cleaner result.
Frequently Asked Questions
What is cold pressed olive oil?
Olive oil extracted mechanically at temperatures below 27°C, maximally preserving nutrients, polyphenols and natural flavor. This is an EU and IOC international standard, not a marketing term.
Why is the 27°C temperature important?
27°C is a scientifically justified threshold (EU Regulation 29/2012). Higher temperatures destroy delicate polyphenols, antioxidants and aromatic compounds, reducing the oil's quality and healthfulness.
What is the difference between "cold pressed" and "cold extracted"?
"Cold pressed" refers to traditional hydraulic pressing, "cold extracted" to modern centrifugation. Both must be below 27°C to earn the "cold" label. There is no significant quality difference.
Is cold pressed olive oil always extra virgin?
Not necessarily, but most quality extra virgin olive oil is cold pressed. Check the label for both markings — that's the best quality guarantee.
Why is cold pressed olive oil more expensive?
Lower yield (15–20% vs 25–30% with hot extraction) and strict temperature control throughout the production process. You get less oil, but significantly higher quality — more polyphenols, more intense flavor and better nutritional value.