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What does "cold-pressed" really mean?

By Kevin

The word cold-pressed appears on almost every olive oil bottle in the supermarket. But what does it actually mean? And how can you tell if the term actually indicates a different process? When people read cold-pressed olive oil on the label, they associate it with quality — but the term alone says little. What matters is what’s behind it: temperature, process, raw material, and the time between harvest and pressing. This article explains what cold-pressed truly means and why it is so important for extra virgin olive oil.

What does cold-pressed mean for olive oil?

Cold-pressed olive oil is obtained through a mechanical process in which olives are processed without external heat. The EU Regulation (EC) No. 1019/2002 defines an upper limit of 27 degrees Celsius throughout the entire processing. Heat increases yield but simultaneously degrades polyphenols, vitamin E, and aromatic compounds. What constitutes the character of a high-quality olive oil is lost with heat.
Olivenbaum Kreta kaltgepresst

Pressing or Centrifuge: What is standard today

The word pressing suggests a traditional stone mill. However, in modern olive oil production, oil is predominantly extracted by centrifugation. Today, the term cold-pressed refers to the temperature of the entire process, not the method. The crucial factor is whether the entire processing chain — milling, mixing, separating — remains below 27 degrees. Modern cold extraction facilities process olives in closed systems and minimize contact with oxygen, which reduces oxidation. The result is qualitatively equivalent to traditional pressing, often even cleaner.

Why temperature is crucial

Polyphenols are heat-sensitive. At temperatures above 27 degrees Celsius, they begin to degrade. This also affects vitamin E and volatile aromatic compounds responsible for the characteristic taste of extra virgin olive oil. An oil processed at high temperatures permanently loses these ingredients. The European Food Safety Authority (EFSA) has confirmed that polyphenols in olive oil contribute to the protection of LDL cholesterol from oxidative stress. This effect requires the oil to have a sufficient polyphenol content — which is only preserved with true cold-pressing.

The difference from refined olive oil

Refined olive oil undergoes chemical or thermal processes to correct flavor defects. After refining, the oil is odorless and tasteless — but also poor in polyphenols and aromatic compounds. Anyone who wants to buy olive oil that acts as a flavor carrier in Mediterranean cuisine needs extra virgin olive oil from cold pressing. Refined olive oil is suitable for deep-frying at very high temperatures, not as a dressing or marinade base.

How to recognize true cold-pressing

True cold-pressing is not only identifiable by the word on the label. According to the quality standards of the International Olive Council (IOC), concrete indicators of actual quality include: acidity below 0.5%, harvest date on the bottle, varietal designation, and indication of the growing region. If the label only says cold-pressed without further details, that is a weak basis. More on this: Recognizing high-quality olive oil. Olivenöl kaltgepresst Panorama

Cold-pressed and acidity: the connection

Processing olive oil cold-pressed is a necessary, but not sufficient, condition for low acidity. The quality of the olives, the harvest time, and the time between harvest and pressing are also crucial. Our Cretan olive oil from Koroneiki olives combines all factors: healthy fruits, hand-harvested at the optimal time, processed on the day of harvest, and cold-pressed below 27 degrees. The result is an acidity below 0.25%. More about the variety: Cretan olive oil from Koroneiki olives.

Cold-pressed in the kitchen: what it means for use

Cold-pressed olive oil unfolds its aroma best raw or at low heat. As a dressing, marinade base, or finishing touch over grilled vegetables or fish. Can you also fry with it at higher temperatures: Can you fry with olive oil? For optimal effect, extra virgin olive oil should be stored correctly. More on this: Storing olive oil correctly. An overview of all basic ingredients of Cretan cuisine is provided by: Cretan cuisine: the 5 most important ingredients.

Conclusion

Cold-pressed is a meaningful quality characteristic, but not a quality promise in itself. It describes the process, not the care behind it. The crucial factors are raw material quality, harvest time, processing time, and temperature control. Extra virgin olive oil from genuine cold-pressing with an acidity below 0.3%, varietal designation, and region of origin is the result of consistent work. Cold-pressed olive oil from Koroneiki olives from Crete meets these requirements when sourced directly from the producer.

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