Cold pressed extra virgin olive oil

Sharing is caring!

The term “cold pressed olive oil” is related with the temperature at which the extra virgin olive oil (EVOO) has been extracted. The EVOO quality is higher as lower the extraction temperature is. Anyway, this temperature may be always lower than 28ºC.

Introduction to Cold Pressed Olive Oil

Briefly introduce the concept of cold-pressed olive oil and its significance in maintaining the quality of extra virgin olive oil (EVOO). As lower the process temperature of EVOO is, the final product would present higher quality in terms of more  quantity and more intensity of flavors, as well as higher content of antioxidants, poliphenols, and tocopherols whose nutritional benefits are extensively known and studied.

Heating point of olive oil!

The Importance of Temperature in Olive Oil Extraction

Explain how the temperature affects the quality of EVOO, emphasizing that the best quality is achieved at lower temperatures, ideally below 28ºC.

Nutritional Benefits of Cold Pressed EVOO

Discuss the nutritional advantages of cold-pressed EVOO, including the enhanced quantity and intensity of flavors, along with a higher content of antioxidants, polyphenols, and tocopherols.

Cold Pressed Technique at

In all our extra virgin olive oil had been obtained through a cold-pressed method, lots of them even below than 28ºC. The cold-pressed technique is related to a low efficiency. However, is the key to reach a product with top quality both in terms of nutrition and sensorial perspective.

Sharing is caring!

We use cookies to give you the best online experience. By agreeing you accept the use of cookies in accordance with our cookie policy.