"Cold pressed" means that the olive oil was extracted without adding heat above 27°C (80.6°F) during the mechanical extraction process — the maximum temperature limit defined by the International Olive Council (IOC) for extra virgin olive oil production. For a complete overview, see our Extra Virgin Olive Oil guide.Cold pressed is not the same as "extra virgin" (extra virgin is the complete quality grade; cold pressed is the extraction method), but in practice, all genuine EVOO is cold pressed, and the cold extraction temperature is one of the key quality controls that preserves the polyphenols, antioxidants, and flavor compounds that make EVOO exceptional. The term "cold pressed" is officially used in the IOC standard; the equivalent EU term is "cold extraction." Both mean the same thing: mechanical extraction at or below 27°C.1 2
This guide explains what cold pressed means, why it matters, what difference it makes, and how to verify you are buying genuine cold pressed EVOO.
What "Cold Pressed" Actually Means
The IOC defines cold pressed olive oil as oil extracted by mechanical means (pressing or centrifugation) without the addition of heat above 27°C:1 2
The 27°C limit: This is not a trivial threshold. Above 27°C, the enzymes in the olive fruit (particularly polyphenoloxidase) begin to degrade the polyphenols and the flavor compounds. The temperature limit exists because the extraction process naturally generates some heat from the mechanical pressing and centrifugation, and the regulation ensures that this process heat does not exceed the threshold that would compromise quality.
Mechanical extraction only: Cold pressed means no chemical solvents, no refining, no bleaching, no deodorizing — just mechanical extraction of the olive's natural oil. This is the fundamental difference between EVOO and refined olive oil. Refined olive oil may use heat in its chemical refining process, but it is also chemically refined.
Why it matters for quality: The polyphenols in EVOO — hydroxytyrosol, oleuropein, oleocanthal, oleuropein aglycone — are heat-sensitive. The antioxidant and anti-inflammatory properties of EVOO depend on these compounds remaining intact. Heat extraction degrades them. The 27°C limit is specifically designed to preserve these compounds.
Cold Pressed vs Extra Virgin: Are They the Same?
Cold pressed and extra virgin are related but not identical:1 2
Extra virgin olive oil is the quality grade — it requires both cold (mechanical) extraction and chemical/organoleptic criteria (free fatty acid content below 0.8g per 100g, no defects detected by a certified tasting panel, and specific chemical parameters including peroxide value, UV absorbance, and polyphenol content).
Cold pressed is the extraction method — it refers specifically to the mechanical extraction process without heat above 27°C. All genuine EVOO is cold pressed by definition. But an oil that is cold pressed is not necessarily EVOO if it fails the chemical or organoleptic criteria.
In practice: if an oil is genuinely cold pressed (mechanically extracted below 27°C), it is either EVOO (if it passes the quality thresholds) or lampante (if it fails) — it cannot be "refined olive oil" and also claim to be cold pressed, because refined olive oil is by definition chemically processed, not mechanically extracted.
Why the Temperature Matters for Your Health
The temperature limit exists because it determines the polyphenol content and therefore the health benefits:3 4
Polyphenol preservation: At or below 27°C extraction temperature, the full complement of polyphenols in the olive fruit is preserved in the oil. Above 27°C, polyphenoloxidase and other enzymes begin degrading the polyphenols — the same degradation process that causes browning in sliced apples. The polyphenol content of cold pressed EVOO can be 3-4x higher than oil extracted at higher temperatures from the same fruit.
Antioxidant capacity: The antioxidant capacity of cold pressed EVOO correlates directly with its polyphenol content. The EFSA health claim for olive oil polyphenols requires a minimum polyphenol content that is only achievable with low-temperature extraction.
Health benefits: The documented cardiovascular, anti-inflammatory, and metabolic benefits of EVOO are functions of its polyphenol content. Cold pressed extraction preserves the polyphenol levels that make these benefits achievable. Oil extracted at higher temperatures has fewer polyphenols and correspondingly fewer documented health benefits.
How to Know If Your Olive Oil Is Genuinely Cold Pressed4
The practical verification:1 2
The label: Genuine cold pressed EVOO will state "cold pressed" or "cold extraction" on the label. In the EU, the term is "first cold pressing" (traditionally) or "cold extraction" (current IOC standard). In the US, "cold pressed" is the standard terminology. If the label does not say either, assume it is not.
The IOC traceability requirement: Under the IOC olive oil monitoring system, genuine EVOO should carry a traceability statement linking it to a specific production batch and mill. This is increasingly common on quality-focused brands.
The taste test: Genuine cold pressed EVOO tastes complex — fruity, grassy, bitter, peppery. If your oil tastes flat, neutral, or "like generic cooking oil," it may be refined or may have been extracted at higher temperatures. The flavor intensity of cold pressed EVOO is distinct from refined olive oil.
The polyphenol content: Some specialty producers publish polyphenol content on the label. Above 300mg/kg indicates high polyphenol content, which is only achievable with proper cold extraction. Below 100mg/kg may indicate higher-temperature extraction or poor-quality fruit.
Cold Pressed vs Centrifugation: The Modern Method
Modern EVOO production typically uses centrifugation rather than traditional pressing:1 2
Traditional pressing: Olives were pressed in a hydraulic or stone press, producing pomace (solid waste) and olive oil. The first pressing was theoretically the "cold pressed" fraction. The limitation of traditional pressing is that it is inefficient — a significant fraction of the oil remains in the pomace.
Modern centrifugation: Whole olives are crushed and fed into a decanter centrifuge that separates the oil from the fruit water and solids. The centrifuge generates heat, but modern systems are designed to keep the temperature at or below 27°C. Centrifugation is more efficient than pressing and produces consistently higher-quality oil from properly handled fruit.
Both methods, when properly temperature-controlled, produce genuine cold pressed/cold extraction EVOO. The method (pressing vs centrifugation) does not determine quality — the temperature control and the quality of the starting fruit do.
Frequently Asked Questions
What does cold pressed mean on olive oil?
Cold pressed means the olive oil was extracted by mechanical means (pressing or centrifugation) without the addition of heat above 27°C (80.6°F). This temperature limit, defined by the International Olive Council (IOC), is the key quality control for preserving the polyphenols, antioxidants, and flavor compounds in fresh olive fruit. All genuine Extra virgin olive oil (EVOO) is cold pressed by definition — the cold extraction is a requirement of the EVOO grade. The term "cold pressed" tells you that the oil has not been refined or chemically processed, and that the extraction temperature was controlled to preserve the bioactive compounds that make EVOO valuable for health.1 2
Is cold pressed olive oil the same as extra virgin?
Cold pressed refers to the extraction method; extra virgin refers to the quality grade. All genuine EVOO is cold pressed (mechanically extracted below 27°C), but not everything labeled cold pressed is necessarily EVOO — it must also pass the chemical and organoleptic thresholds (free fatty acid content below 0.8%, no defects detected by a tasting panel, specific peroxide and UV parameters). In practice, if an oil is genuinely cold pressed (mechanically extracted below 27°C), it is either EVOO or lampante (not fit for consumption without refining). The two labels are complementary: "cold pressed" describes the production method; "extra virgin" describes the quality grade.1 2
Why does cold pressed matter for health?
Cold pressed extraction matters for health because the temperature limit preserves the polyphenol content of the olive oil. Polyphenols — hydroxytyrosol, oleuropein, oleocanthal — are the primary bioactive compounds responsible for EVOO's documented cardiovascular, anti-inflammatory, and metabolic health benefits. Above 27°C extraction temperature, the polyphenoloxidase enzyme degrades these compounds, reducing the oil's polyphenol content and correspondingly reducing its health benefits. The EFSA health claim for olive oil polyphenols (minimum 250mg/kg hydroxytyrosol derivatives) is only achievable with proper cold extraction from high-quality fruit. Cold pressed EVOO can have 3-4x the polyphenol content of oil extracted at higher temperatures from the same fruit.3 4
How do I know if olive oil is truly cold pressed?
Genuine cold pressed EVOO The primary indicators are: (1) the label states "cold pressed" or "cold extraction" — this is required under IOC and EU standards for oil extracted below 27°C; (2) the Harvest date is within 6-8 months — fresh oil has the most intact polyphenols and flavor compounds; (3) the polyphenol content is published on the label — above 300mg/kg indicates proper cold extraction; (4) the flavor profile includes the characteristic EVOO complexity (fruitiness, bitterness, peppery throat sensation) — refined or high-temperature-extracted oil has no flavor; (5) it is labeled "extra virgin olive oil" — cold pressed oil that fails the EVOO chemical/organoleptic thresholds is labeled lampante and is not sold as food-grade olive oil without refining.1 2
References
1. Olive Oil Source. "Olive Oil Classification and Standards." https://www.oliveoilsource.com/info/olive-classification
2. International Olive Council. "Chemistry and Olive Oil Standards." https://www.internationaloliveoil.org/what-we-do/chemistry/
3. EFSA Panel on Dietetic Products. "Scientific Opinion on health claims related to olive oil polyphenols." EFSA Journal. 2011.
4. Gutierrez-Mariscal FM et al. "Evidence for the Benefits of Olive Oil in Human Health." Frontiers in Nutrition. 2022.