How Cold-Pressed Olive Oil Is Made
Our cold-pressed olive oil is crafted using a traditional mechanical extraction method that avoids heat, solvents, or chemicals. Within just hours of harvest, olives are crushed and pressed below 27°C (80.6°F) — a crucial threshold that protects the oil’s antioxidants, aroma compounds, and flavour profile. This careful process ensures each drop reflects the richness of the olive without compromise.
By avoiding high temperatures, we preserve polyphenols, vitamin E, and other micronutrients that are naturally found in high-quality olives but often destroyed in industrial processing.
While “cold-pressed” refers to the extraction method, “extra virgin” is a grading standard based on the oil’s chemical and sensory quality.
Some oils may be cold-pressed but fail to meet the sensory or chemical thresholds for “extra virgin.” Ours meets both standards, making it cold-pressed, extra virgin, and full of integrity. your well-being.
To be labeled extra virgin, an olive oil must have:
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Free acidity < 0.8%Item Link List Item 1
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No taste defects Write a description for this list item and include information that will interest site visitors. For example, you may want to describe a team member's experience, what makes a product special, or a unique service that you offer.Item Link List Item 2
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Unrefined and unprocessed Write a description for this list item and include information that will interest site visitors. For example, you may want to describe a team member's experience, what makes a product special, or a unique service that you offer.Item Link List Item 3
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Made by mechanical means only Write a description for this list item and include information that will interest site visitors. For example, you may want to describe a team member's experience, what makes a product special, or a unique service that you offer.Item Link List Item 4
Key Components of the Cold Pressing Process
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Harvest TimingItem Link List Item 1
Olives are handpicked while still green and firm — a sign of high antioxidant content.
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Crushing & MalaxationItem Link List Item 2
Within 4–8 hours of harvest, olives are gently crushed and slowly churned.
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Pressing Below 27°CItem Link List Item 3
The mixture is mechanically pressed without heat, ensuring nutrient preservation.
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Separation & BottlingItem Link List Item 4
Oil is separated from the paste, filtered (if necessary), and bottled in dark glass to prevent oxidation.
Why This Matters
Cold-pressing is slower and yields less oil per kilogram of olives — but the result is worth it. You get an olive oil that’s dense with flavour, rich in health-promoting compounds, and free from industrial shortcuts. It's the gold standard for purity, taste, and nutritional value.
What temperature is considered cold-pressed for olive oil?
Cold-pressed olive oil must be extracted at or below 27°C (80.6°F). This ensures the oil retains its natural antioxidants, aromas, and flavor without being degraded by heat.
How soon after harvesting are olives pressed?
High-quality producers press olives within 4 to 8 hours after harvest. Delays can lead to oxidation and fermentation, which negatively affect flavor, acidity, and nutritional value.
Is cold-pressed olive oil always extra virgin?
Not necessarily. Cold-pressed refers to the extraction method, while “extra virgin” is a quality grade based on taste, purity, and chemical composition (including acidity under 0.8%). The best oils, like ours, meet both standards.
What happens during the malaxation process?
Malaxation is the gentle churning of crushed olives to allow tiny oil droplets to combine. It’s a critical step in cold-pressing that helps improve yield without sacrificing quality when done at low temperatures.
Why does cold-pressed olive oil cost more?
Cold-pressing is slower and yields less oil, especially when using early-harvest olives. The result is a more flavorful and nutritious oil, free from shortcuts, and that level of quality just can’t be mass-produced cheaply.
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