“Cold Extracted”: Just a Label or a Mark of Quality?

As the olive harvest season begins, the aroma of freshly pressed oil starts to spread through the mills. Among the many labels found on bottles of extra virgin olive oil, “cold extracted” is perhaps one of the most familiar. But do we really know what it means?

“Cold extracted” means that the oil has been obtained from olives pressed at a controlled temperature, never exceeding 27 °C (80.6 °F), during the mechanical extraction process. This is not a minor detail: higher temperatures may yield more oil, but at the expense of its sensory and nutritional quality.

When processing takes place at low temperatures, natural aromas, polyphenols, and antioxidants are preserved — all crucial for both flavor and health. In other words, cold-extracted oil retains more character and more benefits.

Naturally, this label only holds real value when paired with careful and swift processing, using healthy olives milled right after harvest — and with a fully traceable and transparent supply chain that guarantees the origin, variety, and method of extraction. That’s why, during this time of year, those lucky enough to visit a mill can taste EVOO at its truest: freshly made, often bold and vibrant.

It’s now clear that “cold extracted” is not just a marketing slogan, but a first sign of commitment to quality. It’s up to the producer — and the consumer — to take the journey further.

Would you like to taste real cold-extracted extra virgin olive oil?

Come to Italy, where harvesting, milling, and tradition can be experienced firsthand.

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