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.
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.
In www.spanish-oil.com all our extra virgin olive oil had been obtained through a cold-pressed method, lots of them even below than 17ºC. 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.