Cold Pressed Olive Oil: What Does “Cold Pressed” Really Mean?
Cold extracted is one of the most familiar phrases on an olive oil label. It sounds reassuring - but what does it actually mean, and does it guarantee a better extra virgin olive oil?
What does “cold pressed” mean?
For one thing, "cold pressed" and "extra virgin" are not the same claim. An olive oil can be cold pressed, but at the same time it can not have achieved extra virgin quality grade.
Under EU rules, “first cold pressing” can only be used for virgin or extra virgin olive oil obtained below 27°C, using traditional hydraulic presses.
Today, however, most high-quality olive oil is produced using modern centrifugation, rather than traditional presses. For these oils, the technically correct term is “cold extracted.” This can also be used when the oil is extracted below 27°C.
So, if you see “cold extracted” rather than “cold pressed,” it reflects a modern and highly controlled extraction process.
Why does temperature matter?
The higher heat one applies to the olive pulp to extract oil, the higher the resulting oil volume. However olive oil is not simply about extracting as much oil as possible. The aim is to extract the oil while protecting its delicate aromas, flavours and naturally occurring compounds.
Heat can alter the sensory character of an oil. But “cold” does not automatically mean “better.” The quality of the olives, harvesting time, speed of processing and overall milling technique are equally important.
Put simply:
Cold extraction protects the potential of good olives. It does not create that potential.
Cold pressed vs cold extracted
| Term | What it means |
|---|---|
| First cold pressed | Traditional hydraulic pressing below 27°C |
| Cold extracted | Modern centrifuge or percolation extraction below 27°C |
Both terms relate to the temperature and method of extraction - not to the overall quality of the olives or the finished oil.
What really matters when choosing EVOO?
Rather than relying on the words “cold pressed” alone, look for signs of genuine quality:
*Early harvesting - often produces oils with greater intensity and complexity.
*Single-source or clearly identified origin - tells you where the oil comes from.
*Proper storage - light, heat and oxygen are the enemies of freshness.
*Sensory quality - a good EVOO should smell fresh and vibrant and have a pleasant balance of fruitiness, bitterness and pungency.
*Transparent production information - reputable producers should be able to explain how and where their oil was made.
So, is cold pressed olive oil better?
Not necessarily.
“Cold pressed” is a useful term, but it is only one small part of the story. For a truly exceptional extra virgin olive oil, the journey begins in the grove - with healthy olives harvested at the right moment - and continues through careful milling, storage and bottling.
The best olive oil isn't defined by one phrase on the label. It is defined by the quality of the fruit, the care taken at every stage and, ultimately, what you experience in the glass.
Opus Oléa extra virgin olive oil is cold extracted below 25°C from early-harvest Koroneiki olives in Messinia, Greece. Shop the Classic EVOO or our Organic Gold - both independently lab-certified each harvest.