Cold Pressed-Olive oil
Cold-Pressed Olive Oil
Our cold-pressed olive oil is made from early-harvest green olives, retaining full flavor and nutrients. Pure, unblended, and never refined—it's healthier, fresher, and richer than mass-market oils. Perfect for dipping, drizzling, and elevating every meal.
At our company, we believe cold-pressed should mean exactly that — mechanically extracted, fresh, unblended, and full of antioxidants.
What Is Cold-Pressed Olive Oil?
Cold-pressed olive oil is made by mechanically extracting oil from olives without heat or chemicals, keeping its nutrients, antioxidants, and rich flavour intact. This method preserves the olive’s natural aroma, taste, and health benefits — unlike refined oils that lose their essence during processing.
How Cold-Pressed Olive Oil Is Made
Our olive oil is pressed below 27°C using traditional stone or steel presses. The olives are crushed within hours of harvest to lock in freshness and potency. This slow, gentle method ensures purity and flavour — no additives, no shortcuts.
Types of Olives We Use
We use early-harvest green olives like Arbequina and Koroneiki, prized for their bold, grassy flavour and high polyphenol content. These olives yield less oil but pack more nutrients, giving our olive oil its signature rich, peppery finish.
What Other Companies Don’t Want You To Know
Many brands dilute their oils with cheap fillers or use heat-extraction methods while still labeling it “cold-pressed.” Some even bottle oxidized or old stock as fresh. We believe you deserve better — full transparency, real quality.
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