Olive oil has been a staple in the Mediterranean diet for thousands of years and remains one of the world's most widespread foods because of its versatility, unique flavours and many health benefits. Grades of olive oil are determined by the content of polyphenols and oleic acid they contain. The highest grades, extra virgin olive oil (EVOO) and virgin olive oil, are always cold pressed to keep a high level of oleic acid present.
What is Cold Pressed Olive Oil?
Cold pressed olive oil is olive oil extracted without heat (below 27 °C) or chemicals, which preserves its natural flavour and nutrients. This gentle process keeps more antioxidants (polyphenols) and the distinctive grassy, peppery aromas that high-quality olive oil is known for.
What's the Difference Between Cold Pressed Olive Oil and Extra Virgin Olive Oil?
The only differences between cold pressed olive oil (CP-EVOO) and extra virgin olive oil (EVOO) are the higher amounts of polyphenols (natural antioxidants) and volatile compounds (aromas/flavour). Extra virgin olive oil is made from pure, cold-pressed olives with no chemicals added. Regular olive oil is a mixture of both cold-pressed and processed oils.
The Cold Pressing Process for Olive Oil
Olive oil is considered cold pressed when its temperature during the extraction process never rises above 27 °C. EVOO is made by grinding olives into a paste, then using a mechanical press to extract the oil. There is no heat involved, hence the "cold-pressed olive oil" label.
The process preserves the natural aroma and flavours of the olives. This results in a forest-green colour, a grassy, peppery flavour and a fruity aroma. It also maintains the nutritional value of the finished product.
This is how olive oil has been made since the dawn of civilisation, and the process remains virtually unchanged to this day.
Which is Better: Cold Pressed Olive Oil or Regular Olive Oil?
Regular quality olive oil, also known as pure olive oil, is made up of a blend of refined olive oil and virgin olive oil or extra virgin olive oil, meaning it is not as good as an unrefined and unblended product. It does not taste or smell as good as cold-pressed extra virgin olive oil, and it is lower in nutrients.
Which Olive Oil is Healthiest?
Cold pressed extra virgin olive oils are considered healthiest because the way they are made preserves more of the nutrients. The process involves extracting using methods and processes that are standardised for purity to guarantee sensory qualities such as taste and smell.
With regular olive oil, the heat and chemicals used to extract the last traces of oil from already pressed olives. This results in a product that is lower in oleic acid levels, and crucial phytonutrients like polyphenol compounds and phytosterols.
Read more on the full benefits of Picual Olive Oil, a variety of cold pressed extra virgin oil in our blog Picual Olive Oil Benefits.
Frequently Asked Questions
What does cold pressed mean?
Cold pressed oil means the oil is extracted mechanically at a temperature below 27 °C to protect nutrients and flavour.
What is EVOO oil?
EVOO stands for Extra Virgin Olive Oil, the highest grade of cold-pressed olive oil.
Is cold pressed olive oil better?
Yes. Cold press olive oil keeps more polyphenols, vitamin E and natural flavours than refined or heat-processed olive oils, making it healthier and more aromatic.
What does virgin olive oil mean?
Virgin olive oil is also mechanically extracted and cold pressed, but it allows slightly higher acidity or minor flavour defects. Extra virgin is a higher-quality subset of virgin olive oil.
What is meant by extra virgin olive oil?
Extra virgin means the oil is pure, cold pressed and free from defects in flavour or aroma.
What's the difference between olive oil and extra virgin olive oil?
Regular “olive oil” is usually a blend of refined oil and a small amount of virgin oil, while extra virgin is 100% cold pressed and unrefined, with stronger taste and more nutrients.
Olive oil vs extra virgin olive oil - which should I buy?
For the best cold pressed olive oil with the best flavour and health benefits, look for extra virgin olive oil cold pressed. Regular olive oil is milder and better for high-temperature frying but contains fewer antioxidants.
What is olive oil made of?
Olive oil is made of the oil naturally contained inside olives, extracted as a pure fruit juice.
What is the healthiest extra virgin olive oil?
The healthiest option is a fresh, high-polyphenol cold pressed extra virgin olive oil from a reputable producer. Look for dark bottles, harvest date and low acidity.
What is cold extracted olive oil?
Cold extracted is another term for cold pressed.
We Recommend...
Here at Spanish Gastro Larder we recommend browsing our website and choose by profile: mild, medium, intense bitterness flavours.
Mild
Organic Mis Raices is a winner of EVO - IOOC Competition Silver Medal 2020 award. Four generations have grown olive trees and extracted the liquid gold of the Empeltre and Arbequina olives with latest technology obtaining a high quality oil.
It has a medium-high fruity intensity bouquet, with notes of fresh grass and a delicate touch of fennel (typical of the Empeltre variety). On the palate it is smooth with a sweetness standing out over the bitterness and a dash of spice.
There are also nutty flavours like walnuts and almonds, both characteristic flavours of the Empeltre variety.
Medium
New variety arbosana is from Catalonia and medium intensity.
These oils from Cordoba area in Andalucia are conventional, not organic but still offer a deep taste with reminiscences of tomato ,apple and banana.
Manzanilla from Seville area has got an astringent taste of the mouth with a stern and olives aftertaste
Intense
Green picual from The Legend and Lecciana from Catalonia are outstanding oils for its intensity and pepperiness, a unique flavour
We not only provide awarded artisan Spanish extra virgin olive oils, but dry fruits, olives and other delicacies too. Shop all our products today, ideal as gifts or a wonderful gastronomic treat for yourself.