What does “Cold Extracted” mean?


What does cold-extracted olive oil mean?

Virgin and extra-virgin olive oils are extracted at temperatures under 27°C (80,6F). The goal is to reduce the breakdown of fatty acid chains to prevent damage to the positive attributes of olive oil and its flavor.

In “hot extraction”, more quantity of oil is obtained, but of lower quality. A common method within this type of process is to add hot water during the grinding of the olives.

When extracted at higher temperatures, they will not have the necessary organoleptic and chemical compositions of virgin and extra virgin olive oils.

If you find a label: “cold extracted virgin olive oil” , you already know that it is a redundancy, because if it were not extracted cold it would not be extra virgin.

    Find out our olive oils here.