Cold pressed olive oil drops

Cold pressed extra virgin olive oil is obtained without heating, preserving antioxidants and flavor. Learn more about this traditional process.

About this subject

Cold pressed extra virgin olive oil is one of the most valued vegetable oils, obtained exclusively by mechanical processes without heat application. This traditional technique keeps intact phenolic compounds, tocopherols and unsaturated fatty acids, responsible for cardiovascular health benefits and characteristic fruity flavor. The temperature during pressing does not exceed 27°C, ensuring free acidity below 0.8%, the standard required for extra virgin classification.

Originating in the Mediterranean Basin, olive cultivation (Olea europaea) has spread to temperate climates such as Portugal, Spain, Italy, Greece, and more recently Brazil (especially in Serra da Mantiqueira and Rio Grande do Sul). The cold pressing process is carried out in stone mills or modern centrifugal systems that separate the oil from the pulp without chemical solvents. This artisan method is preferred by producers seeking high quality, although it requires manual harvesting and rapid processing to avoid oxidation.

Cold pressed olive oil has a lower smoke point (about 160°C) compared to refined oils, making it more suitable for raw consumption in salads, dressings and finishing dishes. Studies show that its polyphenols help reduce LDL cholesterol and inflammation. Interestingly, Brazil imports most of its consumed olive oil, but domestic production has grown, with award-winning oils internationally. Storage should be in a dark, cool place away from heat to preserve properties.

Frequently Asked Questions

What does 'cold pressed' mean in olive oil?

It means the oil was mechanically extracted from olives without heat or chemical solvents, keeping temperature below 27°C to preserve nutrients and flavor.

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

Extra virgin has maximum free acidity of 0.8% and is obtained solely by mechanical processes, while virgin can have up to 2% acidity. Both are cold pressed, but extra virgin undergoes stricter sensory evaluation.

How to store cold pressed olive oil?

Store in a dark glass container in a cool place (15-20°C) away from direct sunlight. Avoid oxygen exposure by tightly sealing the cap after use.