Cold pressed olive oil drops

Extra virgin olive oil obtained by cold pressing stands out for preserving nutrients and intense flavor, being essential in the Mediterranean diet.

About this subject

Extra virgin olive oil is produced by cold pressing, a mechanical process that does not use excessive heat or chemical solvents. The temperature is kept below 27°C during extraction, preserving phenolic compounds, vitamin E, and monounsaturated fatty acids responsible for its health benefits. This method has been valued since antiquity, with olive oil production recorded in the Mediterranean basin for over 6,000 years, especially in Greece, Italy, and Spain.

Regular consumption of extra virgin olive oil is associated with reduced risk of cardiovascular diseases due to its high oleic acid content and antioxidants. Studies indicate that polyphenols in olive oil help combat inflammation and oxidative stress. Additionally, olive oil is a cornerstone of the Mediterranean diet, recognized by UNESCO as an Intangible Cultural Heritage of Humanity.

In Brazil, extra virgin olive oil production has grown, particularly in the southern region of Minas Gerais and the interior of São Paulo state, where growers adapt European varieties to the high-altitude tropical climate. Hand harvesting and cold pressing are common among artisanal producers aiming for high quality with unique sensory characteristics, such as fruity and bitter notes.

To preserve olive oil's properties, it should be stored in a dark, cool place in a dark glass or stainless steel container, away from heat and light. Contact with oxygen should be minimized as it accelerates oxidation. Cold-pressed extra virgin olive oils usually have a shelf life of 18 to 24 months, but their flavor is most intense when consumed fresh.

Frequently Asked Questions

What does 'cold pressed' mean for olive oil?

Cold pressing is an extraction method that keeps the temperature below 27°C to retain nutrients and flavor. It uses no heat or chemical solvents, resulting in a higher quality product.

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

Extra virgin olive oil has a maximum acidity of 0.8% and is obtained by cold pressing with no sensory defects. Virgin olive oil has acidity up to 2% and may have minor imperfections. Both are natural, but extra virgin is superior.

How should olive oil be stored properly?

Store olive oil in a dark, cool place (14°C to 18°C), in a dark glass or stainless steel container tightly sealed. Avoid light, heat, and oxygen to slow oxidation and maintain quality.