Cold Extracted Olive Oil

What does cold extract mean?

One of the major enemies of EVO oil is the high temperature: it’s fundamental the control of the temperature during the extraction process.

From the EU implementing regulation 29/2012:

(a) The indication ‘first cold pressing’ may appear only for extra virgin or virgin olive oils obtained at a temperature below 27 °C from a first mechanical pressing of the olive paste by a traditional extraction system using hydraulic presses;
(b) the indication ‘cold extraction’ may appear only for extra virgin or virgin olive oils obtained at a temperature below 27 °C by (modern extraction systems, editor’s note) percolation or centrifugation of the olive paste.

Cold extraction does not ensure the high quality of the oil, but it sure helps to increase its organoleptic qualities; moreover, cold extraction helps to preserve healthy olive components such as minerals, vitamins and antioxidants. By using cold extraction methods, extra virgin olive oil producers favor quality over quantity: they obtain less oil, but they manufacture an EVO Oil of higher quality.