What Is Cold-Pressed Olive Oil?
Cold-pressed olive oil is extracted mechanically without the use of heat or chemicals, ensuring the oil retains its natural antioxidants, nutrients, and bold flavour. Unlike refined oils, which are processed at high temperatures and often chemically treated, cold-pressed olive oil preserves the olive’s full-bodied aroma, fruity profile, and health-boosting properties.
This process delivers a pure, premium olive oil that’s ideal for dressings, dips, and even light cooking — offering both superior taste and nutrition.
When it comes to quality and nutrition, cold-pressed olive oil stands above the rest. It retains polyphenols, oleic acid, vitamin E, and other antioxidants that are often stripped away in heat-based extraction.
With its robust flavor and high-quality fat profile, cold-pressed olive oil enhances meals while supporting your well-being.
These compounds are key for:
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How to Store Cold-Pressed Olive Oil Properly
To keep your cold-pressed olive oil fresh and flavourful, store it in a cool, dark place away from heat and sunlight. Exposure to air, light, and warmth accelerates oxidation, causing the oil to lose its flavour and health benefits.
We bottle our oil in dark UV-protective tins to shield it from light and maintain peak freshness from press to pour.
Can I cook with cold-pressed olive oil?
Yes, you can cook with cold-pressed olive oil — especially for low to medium heat cooking. It has a smoke point around 375°F (190°C), making it suitable for sautéing, roasting, and even baking. For high-heat frying, a refined oil is better.
How is cold-pressed olive oil different from regular olive oil?
Cold-pressed olive oil is mechanically extracted at low temperatures without heat or chemicals. Regular (or refined) olive oil is often processed with heat or solvents, which strip away flavor, nutrients, and antioxidants.
Is cold-pressed olive oil the same as extra virgin?
Not exactly. While many cold-pressed oils qualify as extra virgin, the term “extra virgin” refers to both the method and the oil’s acidity level (below 0.8%) and purity. Some oils may be cold-pressed but not meet extra virgin standards.
How long does cold-pressed olive oil last?
When stored properly in a dark, cool place, cold-pressed olive oil can last up to 18–24 months from the bottling date. However, for best flavor and nutritional value, it’s ideal to use it within 6–12 months of opening.
What colour should cold-pressed olive oil be?
It can range from golden yellow to deep green, depending on the olive variety and harvest time. Color alone isn’t a sign of quality, but cold-pressed oils typically have a richer, cloudier appearance if unfiltered.
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