Cold Pressed Olive Oil: What It Really Means

And Why Most People Get It Wrong

You've probably seen the words "cold pressed" on an olive oil bottle and assumed it meant something good. And you'd be right, but maybe not for the reasons you think.

The term "cold pressed" is everywhere in the olive oil world. It shows up on labels, in marketing copy, and across social media. But what does it actually mean? Is it a regulated standard or a marketing buzzword? And does it really make a difference in the oil you pour over your salad tonight?

Let's cut through the noise.

What Does "Cold Pressed" Actually Mean?

At its core, cold pressed means that the olive oil was extracted from olives using only mechanical force, physical pressure or centrifugation, without adding external heat.

That sounds simple. And it is. But the simplicity is exactly the point.

Here's what happens during cold pressing:

1. Olives are washed to remove leaves, dirt, and debris
2. The whole fruit is crushed, skin, flesh, and pit, into a paste using steel hammers or stone mills
3. The paste is slowly mixed (a process called malaxation) to allow oil droplets to merge
4. The oil is separated from water and solids using a centrifuge or traditional press
5. No chemicals, no solvents, no added heat at any stage

The entire process preserves the olive's natural flavor, aroma, color, and nutritional compounds, including the polyphenols, antioxidants, and vitamins that make extra virgin olive oil so valuable.

Compare this to how most seed oils are produced, using chemical solvents like hexane, high-temperature refining, bleaching, and deodorizing  and you begin to understand why the distinction matters.

What Temperature Is "Cold"?

This is where it gets specific and where many brands bend the truth.

Under European Union regulations (Regulation EC 29/2012), olive oil can only be labeled "cold pressed" or "cold extracted" if the temperature during the entire extraction process does not exceed 27°C (80.6°F).

Why 27°C? Because research has shown that above this threshold, the heat begins to:

• Break down polyphenols, the powerful antioxidants unique to EVOO
• Degrade flavor compounds, reducing the fruity, peppery, bitter notes that define quality
• Accelerate oxidation, shortening shelf life and freshness
• Alter the fatty acid structure, potentially reducing nutritional value

In other words, temperature isn't just a technicality. It's the line between oil that retains its full health benefits and oil that's already started losing them before it reaches your kitchen.

At our family mill in the Messara Valley of Crete, we process our Koroneiki olives at temperatures consistently below 25°C, well under the EU maximum. This isn't accidental. We harvest early in the season, press within hours of picking, and carefully control every stage to keep temperatures low. The result is extra virgin olive oil with naturally high polyphenol levels and a vibrant, complex flavor profile.

"Cold Pressed" vs "Cold Extracted". Is There a Difference?

Yes, technically.

Both terms require the temperature to stay below 27°C. The difference is purely mechanical.

Most modern olive oil mills, including Savouidakis', use two-phase or three-phase centrifuge systems rather than old-fashioned hydraulic presses. Centrifuge extraction is actually considered superior because:

• It's faster. Olives are processed within hours of harvest, reducing oxidation
• It's more hygienic. Fewer surfaces for contamination
• It produces a cleaner, more consistent oil
• Temperature control is more precise

So if you see "cold extracted" on a label instead of "cold pressed," don't worry. It means the same commitment to low-temperature, chemical-free production. Just with modern equipment.

The important thing isn't whether the producer uses a press or a centrifuge. It's whether the temperature stayed below 27°C and whether no chemicals were used at any point in the process.

Discover Savouidaki's extra virgin olive oil products!

Why Does Cold Pressing Matter for Your Health?

The reason cold pressing matters goes beyond taste. It directly affects what ends up and what doesn't end up, in your oil.

What Cold Pressed EVOO Retains:

Polyphenols

These are the star compounds in high-quality olive oil. Polyphenols like oleocanthal, oleacein, and hydroxytyrosol are potent antioxidants with proven anti-inflammatory effects. Heat destroys them. Cold pressing preserves them.

Vitamin E (Tocopherols)

A natural antioxidant that protects both the oil from oxidation and your cells from free radical damage. Heat-extracted oils lose a significant portion of their vitamin E content.

Vitamin K

Important for blood clotting and bone health. Present in meaningful amounts in cold pressed EVOO but largely absent from refined oils.

Squalene

A natural compound with moisturizing and antioxidant properties, one reason olive oil has been used for skin care for centuries.

Chlorophyll & Carotenoids

The natural pigments that give high-quality EVOO its green-gold color. They also function as antioxidants. Refined oils have these stripped out during bleaching.

What Happens When Oil Is NOT Cold Pressed:

This is why the health benefits you've heard about, reduced inflammation, cardiovascular protection, antioxidant activit, apply specifically to cold pressed extra virgin olive oil, not to refined olive oil or "light" olive oil.

The Problem: "Cold Pressed" as a Marketing Trick

Here's the uncomfortable truth: the term "cold pressed" has become so popular that some brands use it misleadingly.

Red Flags to Watch For:

"Cold Pressed" on refined olive oil

Some bottles say "cold pressed" but the oil inside is actually refined after pressing. The initial extraction may have been cold, but subsequent refining with heat and chemicals undoes all the benefits. Always check that the label says "Extra Virgin."

No harvest date

A bottle that says "cold pressed" but has no harvest date could be years old. Even properly cold pressed EVOO degrades over time. A harvest date tells you when the olives were actually picked.

Suspiciously cheap price

Genuine cold pressed EVOO costs more to produce than refined oils. If a large bottle of "cold pressed extra virgin olive oil" costs the same as regular vegetable oil, something isn't right.

No producer information

Real cold pressed EVOO comes from real places. If the label doesn't tell you which region, which producer, or which olive variety — proceed with caution.

What to Look For Instead:

• "Extra Virgin", the only grade that guarantees no chemical processing
• Harvest date, ideally within the current or previous year
• Named origin, a specific region, not just "Product of EU"
• Named producer or estate, transparency builds trust
• Independent certifications, third-party verification of quality claims
• Competition awards, international olive oil competitions employ trained tasters who evaluate oils blind. Awards from recognized competitions are among the most reliable quality indicators available
• Dark bottle or tin, protects from light degradation

Cold Pressed vs. First Cold Pressed. What's the Difference?

You may occasionally see "first cold pressed" on a label. This is a legacy term from the days when olives were pressed multiple times using hydraulic presses:

• First press: Highest quality, lowest acidity
• Second press: Lower quality, higher acidity, sometimes with added hot water
• Third press: Lowest quality, often chemically assisted

Modern centrifuge extraction only runs the olives through once. There is no "second press." So technically, all modern cold pressed EVOO is "first cold pressed" by default.

The EU now considers "first cold pressed" and "cold pressed" interchangeable for oils extracted below 27°C using traditional press methods. If a centrifuge is used, the correct term is "cold extracted."

Bottom line: Don't pay extra for "first cold pressed." It means the same thing as "cold pressed" in today's production reality.

How Our Cold Pressing Process Works

At Savouidakis, our production follows a simple philosophy: get the oil out of the olive as quickly and gently as possible.

Here's what that looks like in practice:

Step 1 — Early Harvest

We pick our Koroneiki olives early in the season, when they're still transitioning from green to purple. Early harvest olives yield less oil per kilo but produce EVOO with significantly higher polyphenol content and more complex flavor.

Step 2 — Same-Day Pressing

Olives begin to oxidize the moment they leave the tree. We transport our harvest to the mill and press within hours of picking, not days, not weeks. This speed is critical for maintaining low acidity and preserving delicate flavor compounds.

Step 3 — Cold Extraction Below 25°C

Our modern two-phase centrifuge system extracts the oil at temperatures consistently below 25°C, comfortably under the EU maximum of 27°C. Lower temperatures mean slower extraction but higher quality oil.

Step 4 — No Refining, No Blending

What comes out of the centrifuge is what goes into the bottle. We don't refine, bleach, deodorize, or blend with oils from other regions or harvests. Every bottle is single-estate, single-variety, single-harvest.

Step 5 — Protected Storage

The finished oil is stored in temperature-controlled stainless steel tanks under nitrogen atmosphere to prevent oxidation until bottling.

The result is an oil that has earned recognition at international competitions and meets the highest quality certifications in the industry. Not because of clever marketing, but because of what's actually in the bottle.

Can You Cook with Cold Pressed Olive Oil?

One of the most persistent myths about cold pressed EVOO is that you shouldn't heat it . That cooking somehow destroys everything that cold pressing preserved.

This is not true.

Cold pressed extra virgin olive oil has a smoke point of approximately 374–405°F (190–207°C), which is well above the temperatures used in most home cooking:

Multiple peer-reviewed studies — including a notable 2018 study published in ACTA Scientific Nutritional Health by researchers at the University of South Australia — have concluded that EVOO is actually the most stable cooking oil tested, outperforming canola oil, grapeseed oil, and even coconut oil under heat.

Why? Because the same polyphenols and antioxidants that make cold pressed EVOO healthy also make it resistant to heat degradation. The antioxidants protect the oil from breaking down. It's a built-in defense mechanism.

So yes: use your cold pressed EVOO for cooking. That's exactly what Mediterranean cultures have been doing for thousands of years.

Frequently Asked Questions about Cold Pressed Olive Oil

What does cold pressed mean for olive oil?

Cold pressed means the olive oil was extracted using only mechanical force, physical pressure or centrifugation, at temperatures below 27°C (80.6°F). No chemicals, solvents, or external heat are used at any stage. This preserves the oil's natural polyphenols, antioxidants, vitamins, and flavor compounds.

Is cold pressed olive oil better than regular olive oil?

Yes. Cold pressed extra virgin olive oil retains significantly more polyphenols, antioxidants, vitamin E, and natural flavor than refined or heat-extracted olive oil. Regular "olive oil" or "light olive oil" has been refined using heat and sometimes chemicals, which strips most of these beneficial compounds.

Is all extra virgin olive oil cold pressed?

By definition, extra virgin olive oil must be produced without chemical treatment and at temperatures that preserve its natural characteristics. Under EU regulations, EVOO is always produced using methods consistent with cold pressing or cold extraction. However, not all bottles explicitly state "cold pressed" on the label, even if they qualify.

Does cold pressed olive oil taste different?

Yes. Cold pressed EVOO has a noticeably more complex flavor profile, typically described as fruity, bitter, and peppery. The peppery or stinging sensation you feel at the back of your throat is caused by oleocanthal, a polyphenol that's only present in well-made cold pressed oil. If your olive oil tastes like nothing, it's likely been refined.

Can you fry with cold pressed olive oil?

Absolutely. Cold pressed EVOO has a smoke point of 374–405°F (190–207°C), which covers virtually all home cooking needs. Research shows it is actually more stable under heat than most other cooking oils, thanks to its high antioxidant content.

How should I store cold pressed olive oil?

Store it in a cool, dark place away from heat and sunlight. Keep the bottle sealed when not in use. Don't store it next to your stove. A dark glass bottle or tin offers the best protection. Properly stored, quality cold pressed EVOO maintains its peak characteristics for 12–18 months from harvest.

The Bottom Line

"Cold pressed" isn't just a label. It's a commitment to extracting olive oil the way nature intended. Without chemicals. Without excessive heat. Without destroying the very compounds that make olive oil one of the healthiest foods on the planet.

But the term only means something when there's genuine quality behind it. Look for extra virgin grade, a harvest date, a named origin, verified certifications, and proven recognition from international experts.

Because cold pressed isn't just a process. It's a promise that what's in the bottle is exactly what came out of the olive. Nothing added, nothing taken away.