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What is cold-pressed extra virgin olive oil?

Do you know the difference between cold-pressed and hot-pressed extra virgin olive oil?

Knowing what you bring to the table is very important; that’s why it’s essential to read labels. The label on extra virgin olive oil contains the wording “cold-pressed extra virgin olive oil,” but what does it mean and why is it important?

Cold-pressed or hot-pressed olive oil?

Understanding the production techniques of oil enables consumers to grasp the differences between a quality product and a low-value one, allowing for informed purchases. To extract oil from olives, or more specifically from olive paste, two methods can be utilized: the hot method and the cold method. The former involves using heat points aimed at extracting a greater quantity of oil from the raw material. However, this process leads to a loss of polyphenols and alters the taste of the oil, which will no longer be as fruity. Furthermore, oil obtained through hot extraction lacks that typical pungent flavor of freshly made oil, which denotes quality and nutritional properties. While hot-pressed oil is not harmful, it certainly does not provide all the sensory benefits of a cold-pressed extra virgin olive oil.

This distinction does not actually stem from a method of extracting olives in the mill but rather from a regulatory definition established by the Reg. CE 1019/2002 concerning the labeling and packaging of virgin and extra virgin olive oils. This regulation stipulates that a cold-pressed extra virgin olive oil must be obtained at temperatures below 27 degrees Celsius through a percolation or centrifugation process of the olive paste. This temperature limit of 27 degrees that must be maintained throughout the extraction process is merely a compromise between the 25 and 30 degrees Celsius range used in scientific literature for making comparisons (chemical and sensory) on extra virgin olive oils.

Why are many mills tempted by hot extraction?

In the olive oil industry, there has long been an understanding that producing an excellent extra virgin olive oil in the mill requires ensuring that the temperature of the olive paste and the extracted oil does not rise too much above 30 degrees to avoid compromising the sensory and organoleptic characteristics of oils and to maintain a higher level of polyphenols (vitamin E).

Indeed, within the olive oil sector, the expression of cold-pressed extra virgin olive oil has always made sense, closely aligning with the regulation on cold-pressed extra virgin olive oil. An eventual higher temperature actually improves just the extraction of oil from olive paste, as the oil particles accumulate more effectively and in larger quantities, allowing for a better yield of oil from the olives but at the expense of the oil’s quality.

It is crucial to inform consumers that cold-pressed extra virgin olive oil has nothing to do with the method of crushing olives to obtain olive paste (using stone mills or modern stainless steel hammer crushers). Instead, it solely refers to the maximum allowable temperature in the extraction process, whether through centrifugation or percolation.

Often consumers mistakenly associate the label wording “cold-pressed” with the simple method of crushing olives, and furthermore, from a regulatory standpoint, there is no discipline regarding this. Another common mistake is thinking that traditional methods with stone mills are better at preserving the properties of oil compared to continuous mechanical crushers, as it is believed that the latter may lead to natural overheating of the olive paste, similar to what happens in a common kitchen blender. In reality, that’s not the case; even a mechanical crusher ensures low temperatures but, more importantly, is capable of providing cold-pressed extra virgin olive oil with very high hygiene standards. This last characteristic is essential for preserving the oil.

In conclusion, we can say that a quality extra virgin olive oil must necessarily be extracted at low temperatures (up to 27 degrees for the mention of cold-pressed oil). This process preserves the essence of the fruit of the olives and allows for the production of a quality food through production phases aimed at enhancing the virtues of extra virgin olive oil.

The Schirinzi Olive Oil Company certifies all its cold-pressed extra virgin oils with the mention on the label “cold-pressed,” thoroughly respecting the 27 degrees Celsius limit to maximize the flavors and fruitiness of the final product.

Here’s how to order Salento olive oil.

Discover our tips on why you should use only extra virgin olive oil and buy the oil directly from the mill!

BASIC OIL TASTING KIT

FREE ORDER

The KIT is a sample pack of 2 bottles of extra virgin olive oil: Fruity and Balanced. You only pay €16.50 for shipping from Italy
Tasting kit of Puglian extra virgin olive oil from Salento, free of charge, complimentary
Tasting kit of Puglian extra virgin olive oil from Salento, free of charge, complimentary
BASIC OIL TASTING KIT

FREE ORDER

The KIT is a sample pack of 2 bottles of extra virgin olive oil: Fruity and Balanced. You only pay €16.50 for shipping from Italy