Cold-pressed olive oil: what does it mean and why is it better?
Almost every quality olive oil says cold pressed or cold extraction on the label. But what exactly does it mean, and does it really make a difference? The answer is clear: yes, and a considerable one.
What does cold pressed mean?
Under EU rules, olive oil may be labelled cold pressed or cold extracted if it was obtained at a temperature below 27 °C. That limit matters because heat destroys or strongly reduces the delicate aroma compounds, vitamins and polyphenols in the oil.
With conventional extraction without strict temperature control, the olive paste can be heated to 35–50 °C or more by friction and machine processes. That raises the yield (more oil from the same olives) but considerably reduces the quality of the final product.
What is lost when oil is not cold pressed?
- Polyphenols: the natural antioxidants in olive oil are broken down by heat. A heat-processed oil has noticeably fewer health benefits.
- Aromas: the volatile aroma compounds that give an extra virgin oil notes of apple, almond or green grass evaporate with heat. Heat-processed oil tastes flat and neutral.
- Vitamin E: an important fat-soluble antioxidant, also sensitive to heat.
- Chlorophyll and carotenoids: the green colour and fresh notes of early-harvest oils come from these pigments, which are broken down by warmth.
Cold extraction in Mallorca: craft vs industry
Mallorca's small producers harvest their olives and usually mill them within a few hours, often at the nearest cooperative or estate mill. These short transport routes and careful temperature control are a decisive quality advantage over large industrial producers.
The Oli Verjo 500 ml, our early-harvest oil, is a good example of the style: harvested while the olive is still green and polyphenol content peaks. The result is an intensely green, aromatic oil.
How do I recognise a genuine cold-extracted oil?
- The words “cold pressed” or “cold extraction” on the label (only allowed if the temperature stayed below 27 °C)
- A clear, aromatic profile on the nose — if the oil smells like old fat, it is not cold extracted
- A greenish tint in early-harvest oils
- A fair price that reflects the more demanding production
Bring Mallorca to your table
Products from Mallorca that go with this article, shipped across Spain and Europe.
