Cold pressed olive oil drops

Cold pressed extra virgin olive oil is one of the healthiest and most prized oils in Mediterranean cuisine.

About this subject

Cold pressing is a traditional method of extracting olive oil that preserves the natural phenolic compounds and antioxidants of the fruit. Unlike processes that use heat or chemical solvents, the temperature during pressing does not exceed 27°C, ensuring the oil retains its fruity flavor, intense aroma, and nutritional properties. Extra virgin olive oil is the highest quality, with acidity below 0.8% and no sensory defects.

Cold pressed olive oil production is concentrated in countries like Italy, Spain, Greece, and Portugal, but Brazil has been gaining prominence with plantations in regions such as Serra da Mantiqueira (MG) and Campanha Gaúcha (RS). The olive tree (Olea europaea) has been cultivated for millennia in the Mediterranean, and its oil is the foundation of the Mediterranean diet, associated with longevity and reduced cardiovascular disease.

To identify an authentic cold pressed extra virgin olive oil, consumers should look for the terms "cold pressed" or "prensado a frio" on the label, along with origin and harvest date information. The oil should be stored in a cool, dark place to prevent oxidation. A curiosity: the term "virgin" indicates the oil was obtained exclusively by mechanical processes without chemical refining.

Frequently Asked Questions

What is the difference between cold pressed olive oil and refined olive oil?

Cold pressed olive oil is extracted mechanically without heat or solvents, preserving flavor and nutrients. Refined oil undergoes chemical processes and high temperatures, losing aroma and beneficial compounds.

How should I store extra virgin olive oil properly?

Store in a cool place (15-18°C), away from light and heat. Dark bottles or cans offer better protection. Avoid storing near the stove.

Can cold pressed olive oil be used for frying?

Yes, at moderate temperatures. The smoke point of extra virgin oil is around 190-210°C, suitable for sautéing and quick frying, but for very high heat prefer refined oils.