The term “cold pressed olive oil” is related with the temperature at which the extra virgin olive oil (EVOO) has been extracted. The EVOO quality is higher as lower the extraction temperature is. Anyway, this temperature may be always lower than 28ºC.
Introduction to Cold Pressed Olive Oil
Cold pressing is one of the most traditional and respected methods of olive oil extraction. Its significance lies in the ability to preserve all the natural compounds of the olive, especially the delicate aromas, flavors, and essential nutrients. The lower the temperature during the process, the more intense the taste profile and the richer the oil remains in valuable antioxidants such as polyphenols and tocopherols. These compounds are extensively studied and are known for their health-promoting effects, including cardiovascular protection and anti-inflammatory properties.
The Importance of Temperature in Olive Oil Extraction
Temperature plays a decisive role in the quality of olive oil. Exceeding 28ºC during extraction can result in a loss of volatile compounds, diminished flavors, and reduced nutritional value. For this reason, the very best extra virgin olive oils are produced at strictly controlled low temperatures, ensuring maximum freshness and quality. Cold pressing not only guarantees higher sensorial properties but also preserves the natural health benefits.
Nutritional Benefits of Cold Pressed EVOO
Cold pressed extra virgin olive oil is highly regarded for its nutritional richness. It delivers enhanced flavor complexity while being naturally packed with antioxidants, vitamins, and healthy fatty acids. Of particular importance is its content of polyphenols — powerful compounds that help reduce oxidative stress, support brain health, and protect against cardiovascular disease. High polyphenol olive oil is especially valued, as it provides a more concentrated source of these beneficial compounds, making it one of the healthiest oils you can include in your daily diet.
Cold Pressed Technique at Spanish-Oil.com
In www.spanish-oil.com all our extra virgin olive oil had been obtained through a cold-pressed method, lots of them even below than 28ºC. The cold-pressed technique is related to a low efficiency. However, is the key to reach a product with top quality both in terms of nutrition and sensorial perspective.