Cold pressed olive oil drops

Drops of cold pressed extra virgin olive oil, one of the healthiest and most valued oils in Mediterranean and global cuisine.

About this subject

Cold pressed extra virgin olive oil is obtained exclusively through mechanical processes without heat or chemical solvents, preserving its phenolic compounds, antioxidants, and monounsaturated fatty acids. Cold pressing means the temperature during extraction does not exceed 27°C, ensuring the integrity of volatile components responsible for aroma and flavor. This ancient technique, perfected in countries like Greece, Italy, Spain, and Portugal, yields oil with acidity below 0.8%, the criterion for extra virgin classification.

Olive cultivation (Olea europaea) dates back over 6,000 years in the Mediterranean, where dry summers and mild winters favor high-quality olive production. Each olive variety, such as Arbequina, Picual, or Koroneiki, imparts distinct sensory characteristics: fruity, bitter, and pungent notes. Cold pressed olive oil is rich in vitamin E, polyphenols, and oleocanthal, a compound with anti-inflammatory properties similar to ibuprofen. Studies show that regular consumption reduces cardiovascular disease risks, improves lipid profiles, and protects against oxidative stress.

In cooking, extra virgin olive oil is used both for finishing dishes and for low-temperature cooking, as high heat can degrade its beneficial compounds. It is an essential ingredient in the Mediterranean diet, recognized by UNESCO as Intangible Cultural Heritage of Humanity. Global production exceeds 3 million tons annually, led by Spain, followed by Italy, Greece, Tunisia, and Turkey. In Brazil, imported high-quality olive oil gains market share, but domestic production is still emerging, notably in Serra da Mantiqueira and southern regions.

Frequently Asked Questions

What does 'cold pressed' mean in olive oil?

It means the oil is extracted at controlled temperatures usually below 27°C, without external heat, preserving nutrients, flavor, and natural aroma of olives.

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

Extra virgin has acidity up to 0.8% and is obtained solely by mechanical means, being the highest quality. Virgin has acidity up to 2% and may have minor sensory defects.

Can cold pressed olive oil be used for frying?

It is not recommended for high temperatures because its beneficial compounds degrade. It is best used raw in salads, sauces, and as a finishing oil.