The term “cold press” or “cold-pressed” when referring to olive oil production is a traditional method of extracting olive oil without the use of excessive heat. It is also commonly known as “cold extraction.”
In cold pressing, the olives are crushed or ground into a paste, and then the oil is extracted from the paste without the application of high temperatures. The process aims to preserve the natural flavors, aromas, and nutritional qualities of the olives. The use of low temperatures helps to minimize oxidation and maintain the integrity of the oil’s properties.
The traditional cold press method involves using hydraulic presses to extract the oil from the olive paste. The paste is typically placed on mats or disks, and then pressure is applied to squeeze out the oil. This process separates the oil from the water and solids present in the olive paste.
It’s important to note that in modern olive oil production, the term “cold press” is sometimes used more broadly to refer to any method of extraction that avoids excessive heat, even if hydraulic presses are not used. Instead, mechanical extraction methods such as centrifugation or decantation are employed to separate the oil from the olive paste.
The use of cold pressing is believed to result in olive oils with better sensory qualities, including a more pronounced flavor, aroma, and overall quality. Coldpressed olive oils often have a lower acidity level and a higher content of beneficial antioxidants and other natural compounds compared to oils produced using high-temperature methods.
However, it’s worth mentioning that in some regions and countries, labeling laws and regulations regarding the term “cold press” may vary. Therefore, it is always recommended to look for reputable olive oil brands and certification labels, such as “extra virgin,” to ensure the quality and authenticity of the product.