Cold pressed olive oil drops

Extra virgin olive oil obtained by cold pressing preserves antioxidants and flavor, making it one of the healthiest oils in the world.

About this subject

Cold pressing is an extraction method that uses neither heat nor chemicals. Olives are ground and pressed mechanically at controlled temperatures, usually below 27 °C. This preserves volatile compounds, polyphenols, and vitamin E, resulting in oil with fruity flavor and intense aroma.

Regular consumption of extra virgin olive oil is linked to reduced cardiovascular disease risk due to its high monounsaturated fat and antioxidant content. Studies show that its polyphenols help fight inflammation and protect cells from oxidative stress. Acidity, measured as oleic acid, must be below 0.8% for extra virgin classification.

In cooking, cold pressed olive oil is ideal for dressings, salads, and finishing dishes. It is not recommended for prolonged frying because of its lower smoke point. Production follows ancient traditions in countries like Italy, Greece, Spain, and Portugal. In Brazil, olive growing has expanded in the Serra da Mantiqueira and Rio Grande do Sul, with award-winning oils gaining international recognition.

Frequently Asked Questions

What does 'cold pressed' mean for olive oil?

It is a mechanical extraction process that uses no heat or chemicals, keeping temperatures below 27 °C to preserve nutrients and flavor.

What are the main health benefits of extra virgin olive oil?

Rich in monounsaturated fats and antioxidants like polyphenols, it helps lower LDL cholesterol, protect the heart, and reduce inflammation.

How to identify high quality extra virgin olive oil?

Check the label: recent harvest date, acidity below 0.8%, clear origin, and dark bottle. Prefer oils with protected designation of origin or certification.