Cold pressed olive oil drops

Cold pressed extra virgin olive oil preserves antioxidants and essential fatty acids, obtained without heat or chemicals.

About this subject

Cold pressed extra virgin olive oil is produced by crushing olives followed by mechanical pressing at temperatures below 27°C, without solvents or chemical processes. This method preserves polyphenols, vitamin E, and monounsaturated fatty acids, which provide cardiovascular and anti-inflammatory benefits. Unlike refined oils that undergo high heat and lose bioactive compounds, cold pressed oil has a more fruity, bitter, and pungent flavor.

The leading producers are Spain, Italy, and Greece, accounting for about 70% of global production, which exceeds 3 million tons annually. Extra virgin olive oil is classified by a maximum free acidity of 0.8% and must meet strict sensory standards. In cooking, it is best used raw in salads, dressings, and finishing dishes, since prolonged heating can degrade nutrients. For storage, keep it in dark bottles away from light and heat, at temperatures between 15°C and 18°C.

Historically, olive oil is a cornerstone of the Mediterranean diet, recognized by UNESCO as Intangible Cultural Heritage. Ancient civilizations like the Greeks and Romans used it for food, lighting, and cosmetics. In Brazil, consumption of extra virgin olive oil is rising, with major imports from Portugal and Spain, while domestic production is expanding in states like Rio Grande do Sul, Minas Gerais, and São Paulo, where subtropical climates support quality olive cultivation.

Frequently Asked Questions

What is the difference between cold pressed and other olive oil extraction methods?

Cold pressing uses only mechanical pressure below 27°C, preserving nutrients and flavor. Other methods use heat or chemical solvents to extract more oil, but reduce quality.

How can I tell if an olive oil is genuinely cold pressed?

Look for terms like "extra virgin," "cold pressed" or "first cold press" on the label, and check maximum acidity of 0.8%. Designations of origin (PDO/PGI) also guarantee authenticity.

What is the best way to store extra virgin olive oil to maintain its properties?

Store in a cool (15-18°C), dark place away from the stove and sunlight, in a dark glass bottle tightly sealed. Avoid plastic containers and do not store for more than 12 months.