Cold pressed olive oil drops

Cold pressed extra virgin olive oil drops, a method that preserves antioxidants and flavor through minimal heat exposure.

About this subject

Cold pressed extra virgin olive oil is extracted from ripe olives without the use of heat or chemical solvents. During pressing, the temperature never exceeds 27°C (80.6°F), preserving volatile compounds such as polyphenols, tocopherols, and chlorophyll. These components give the oil its fruity flavor, intense aroma, and antioxidant benefits that help protect cells from premature aging.

The process involves hydraulic or centrifugal presses that crush olives and separate the oil from the pulp and water. While the technique is ancient, modern equipment ensures low oxidation and high quality. The acidity of extra virgin olive oil, measured as oleic acid, must be below 0.8%, indicating healthy olives and rapid processing.

The Mediterranean diet, recognized by UNESCO as intangible cultural heritage, relies on cold pressed olive oil. Studies show that regular consumption reduces cardiovascular risks and inflammation. Unlike refined oil, which loses color and flavor after heat treatment, cold pressed oil retains a green-golden hue and a peppery throat sensation, signaling high oleocanthal content, a natural anti-inflammatory.

Interesting fact: olives harvested early in maturation yield more bitter and pungent oils, while riper olives produce sweeter oils. Cold pressing is essential to preserve these sensory nuances, which would otherwise be destroyed by heat.

Frequently Asked Questions

What does 'cold pressed' mean for olive oil?

It is an extraction method that keeps the temperature below 27°C to preserve volatile compounds and natural antioxidants from olives. This results in a more flavorful and nutritious oil.

What is the difference between cold pressed extra virgin olive oil and common olive oil?

Common (refined) olive oil undergoes chemical and thermal processes that remove impurities but also strip flavor and nutrients. Extra virgin cold pressed oil avoids these processes, maintaining low acidity and beneficial compounds.

How should cold pressed olive oil be stored?

Store in a dark, airtight container away from light and heat (ideally 14°C, 18°C). Avoid exposure to oxygen to slow oxidation and preserve properties for up to 18 months after harvest.