Cold pressed olive oil drops

Drops of cold pressed extra virgin olive oil, a cornerstone of the Mediterranean diet, rich in antioxidants with a fruity and peppery flavor.

About this subject

Cold pressed extra virgin olive oil is obtained exclusively through mechanical processes, without heat or chemical solvents. The temperature during extraction does not exceed 27°C, preserving volatile compounds and antioxidants such as polyphenols and tocopherols. This method ensures an acidity below 0.8%, classifying it as extra virgin, the highest quality standard.

Production is concentrated in the Mediterranean basin, especially Spain, Italy, and Greece, which together account for about 70% of global output. In South America, countries like Argentina, Chile, and Uruguay are expanding production, while in Brazil it is still modest but promising, notably in the Serra da Mantiqueira and southern regions.

Regular consumption of extra virgin olive oil is linked to reduced risk of cardiovascular disease, thanks to high monounsaturated fat content (mainly oleic acid) and the anti-inflammatory action of polyphenols. Beyond culinary uses in salads, pastas, and breads, olive oil is also employed in cosmetics and traditional medicines.

Interestingly, olive trees can live over a thousand years, with some in the Mediterranean region aged more than two millennia. Cold pressed extra virgin olive oil is prized for its complex flavor, ranging from mild fruity to bitter and peppery, depending on the olive variety and terroir.

Frequently Asked Questions

What does 'cold pressed' mean for olive oil?

It means the oil is extracted mechanically without heat above 27°C, preserving nutrients and flavor.

What is the difference between extra virgin and virgin olive oil?

Extra virgin has a maximum acidity of 0.8% and superior flavor, while virgin allows up to 2% acidity and may have minor sensory defects.

Can olive oil be used for frying?

Yes, extra virgin olive oil has a smoke point around 190°C, suitable for sautéing and light frying, though its flavor may alter delicate foods.