In recent years, we often see the phrase “Cold-Pressed Olive Oil” on supermarket shelves. But what does cold pressing actually mean? Is it truly a sign of quality, or just a marketing term? Let’s explore what cold pressing is, why it matters, and how to recognize a high-quality olive oil.
What Cold Pressing Means
- Technically: Cold pressing means extracting olive oil at temperatures below 27°C (80.6°F).
- Why important? High temperature destroys beneficial polyphenols, vitamins, and antioxidants in olives. Cold pressing preserves these valuable compounds.
- Result: Richer aroma, higher nutritional value, and longer shelf life.
In other words, cold pressing is not just a production method — it's the key to preserving health and flavor.
Benefits of Cold-Pressed Olive Oil
- Nutrient Preservation: High in vitamin E, polyphenols, and oleocanthal.
- Stronger Aroma: Notes of grass, almond, and tomato leaf are more noticeable.
- Quality Acidity Level: Cold-pressed oils generally have less than 0.8% free acidity.
- Longer Shelf Life: Higher antioxidant content keeps the oil fresh longer.
How to Identify Quality Olive Oil?
- Check the Label: Look for “Extra Virgin” and “Cold-Pressed.”
- Color Can Mislead: It doesn’t have to be green; clarity and freshness matter more.
- Smell and Taste: Should evoke fresh herbs, fruitiness, and slight bitterness. Metallic, moldy, or plastic aromas indicate poor quality or fraud.
- Peppery Sensation: A mild burn in the throat signals high polyphenol content.
Scientific Evidence
- According to the International Olive Council (IOC), cold-pressed oils’ high polyphenol content helps prevent cardiovascular diseases.
- Harvard studies show that societies consuming cold-pressed olive oil have a longer life expectancy.
Cold pressing is one of the most important indicators of true olive oil quality. Look for this term on labels and enjoy the freshness and natural purity with every taste.