Extra Virgin Olive Oil is highly regarded for its health benefits and culinary versatility. Within the EVOO market, terms such as “cold pressed” and “cold extracted” are often used interchangeably, yet they refer to distinct methods of production that can influence the extra virgin olive oil’s quality and characteristics. Understanding the differences between these two methods is crucial for consumers aiming to make conscious choices about the extra virgin olive oil they purchase and use.
Cold Pressed Method
“Cold pressed” is an outdated production term, now used mainly for marketing purposes and largely devoid of meaning. Traditionally, extra virgin olive oil production has relied on the “cold pressing” method, which dates back to ancient times. This method involved mechanically crushing olives with stone or metal presses and then pressing the paste to extract the oil.
Cold pressing is an old way to describe the traditional technique used up to 50 years ago. The process begins with the mechanical grinding of olives into a paste, which is then spread onto mats. These mats are stacked and subjected to hydraulic pressure to get the oil out. It is essential to emphasize that, nowadays, extra virgin olive oil is rarely processed through presses so finding this statement on the label is misleading.
Cold Extracted Method
In contrast, “cold extracted” refers to a more modern approach involving centrifugal force. After the olives are ground into a paste, the paste is placed in a centrifuge that spins at high speeds to separate the oil from the water and solid components. Like cold pressing, the process must occur at temperatures below 27°C to maintain the oil’s quality.
Cold extraction is often considered more efficient than cold pressing. The modern machinery used in cold extraction can extract a higher volume of oil and ensure better control over temperature and hygiene. This method can produce EVOO with a more consistent quality and lower free acidity, which is a key indicator of the oil’s and freshness and storability.
Similarities and Differences
Both cold pressed and cold extracted EVOOs must meet the same standards to be labeled as extra virgin. These standards include low acidity (less than 0.8%) and no sensory defects. However, the differences in production methods can influence several aspects of the extra virgin olive oil.
Cold extracted EVOO, due to its modern production standards and technology, has a more consistent flavor profile and can retain more of its natural antioxidants and vitamins. The precise control over temperature and environment during extraction helps in preserving the oil’s nutritional value.
The terms “cold pressed” and “cold extracted” are not always clear to consumers, leading to potential confusion. In markets where traditional production methods are highly valued, cold pressed EVOO might be favored. On the other side, in regions that prioritize consistency and modern production techniques cold extracted EVOO is more popular.
Favola’s choice
We use the cold extraction method and all our machines are hermetically sealed and in every step of the process we have barometers and thermometers that take the temperature from the bottom of the machinery without interacting with the inner paste. This carefulness is crucial to obtain a true premium quality product in the end, and Favola teams strive to give you an extra virgin olive oil that is good in flavour but also ideal for your health and wellness.
Sources:
– Olive Oil Times. Understanding the Different Types of Olive Oil.
– International Olive Council. (2021). Olive Oil Production Methods.
- Food Chemistry. (2020). Phenolic Compounds in Extra Virgin Olive Oil from ScienceDirect.
– European Journal of Lipid Science and Technology. (2019). Advances in Olive Oil Processing Technology from Wiley Online Library.
– Codex Alimentarius. (2020). Standard for Olive Oils and Olive Pomace Oils from FAO.
– Journal of Agricultural and Food Chemistry. (2018). Nutritional Properties of Cold Extracted Olive Oil.
- Journal of Sensory Studies. (2017). Sensory Analysis of Olive Oil from MarketWatch.
