The label "cold pressed" appears on many olive oils — but the term is often misunderstood, sometimes misused, and rarely explained with precision. For a complete overview, see our Extra Virgin Olive Oil guide.Most olive oils sold as "cold pressed" are not actually pressed at all; they are extracted using centrifugal force in a modern decanter centrifuge. And the temperature threshold that defines "cold" — 27°C (80.6°F) — is not what most people imagine when they picture cold pressing.3
This guide explains exactly what cold pressed means under the International Olive Council standard, how modern cold extraction differs from traditional pressing, why temperature control during extraction genuinely matters for polyphenol retention, and how to interpret cold pressed labels when shopping.
The Short Answer
Cold pressed olive oil refers to oil extracted at temperatures below 27°C (80.6°F) — the threshold defined by the International Olive Council as the maximum temperature for preserving the maximum polyphenol fraction and aromatic compounds during extraction.1 Under IOC standards, "cold pressed" applies to traditional hydraulic press extraction; modern centrifugal extraction systems use the equivalent term "cold extracted" when temperature is maintained below 27°C. The 27°C limit is not a marketing claim — it is the temperature above which measurable polyphenol degradation begins during malaxation.1 2
Cold pressing (or cold extraction) is not a separate grade of olive oil — it is a production method. An oil can be both cold pressed AND meet all extra virgin standards. The cold press designation tells you the temperature during extraction; the extra virgin grade tells you the chemical and sensory outcome. Both matter for quality.
What Does "Cold Pressed" Actually Mean?
The IOC standard defines "cold pressed" as olive oil produced without the application of heat above 27°C (80.6°F) during the milling and malaxation stages of extraction.1 The "pressing" in cold pressed originally referred to the hydraulic press method — olives were milled into a paste, spread on fiber discs (mats), stacked in layers, and pressed under high hydraulic pressure to separate the oil from the pomace.3
In traditional hydraulic pressing, "cold" meant the ambient temperature of the mill — typically a stone mill and press operating at room temperature. Modern centrifugal extraction achieves the same temperature control using heat exchangers and thermoregulated decanters that actively maintain temperatures below the 27°C threshold.1 The result is equivalent in terms of polyphenol preservation, but the mechanism is different.
The critical temperature threshold of 27°C was determined by studying the relationship between malaxation temperature and polyphenol extraction — the same olive oil polyphenols that provide the documented health benefits in extra virgin olive oil. Above 27°C, polyphenol oxidase enzymes become significantly more active, and thermal degradation of sensitive phenolic compounds accelerates measurably.2 This is why the IOC threshold is specifically 27°C — it is not an arbitrary number but the temperature at which the quality preservation benefit becomes significant.
Cold Pressed vs Cold Extracted — Is There a Difference?
In practice, "cold pressed" and "cold extracted" refer to the same temperature requirement (below 27°C) but different extraction technologies:
Traditional hydraulic press — olives are crushed by stone or steel mills into a paste, malaxated (gently heated to reduce viscosity), then pressed under hydraulic pressure. The fiber mats separate the oil from the pomace. Temperature control during malaxation is the variable; the pressing itself generates negligible heat.3
Modern decanter centrifuge — olives are milled and malaxated identically to the press method, but the oil-pomace separation uses horizontal centrifugal force rather than hydraulic pressure. The decanter spins at high speed, separating the denser pomace from the oil based on specific gravity differences. Temperature is controlled via heat exchangers on the malaxation tanks and jacketed decanter walls.1
The IOC uses "cold pressed" for traditional press extraction and "cold extracted" for centrifugal extraction — but both require the same 27°C temperature ceiling. Modern centrifugal systems can achieve more precise temperature control than traditional presses, meaning a well-operated modern mill can produce oil with equal or better polyphenol preservation.1
The term "cold pressed" on a modern centrifugal olive oil is technically a slight misnomer — it should say "cold extracted" — but the temperature requirement is identical and the quality outcome is equivalent.1 Many producers use "cold pressed" colloquially for both methods, which is why understanding the temperature threshold matters more than the specific terminology.
Why Temperature Matters for Olive Oil Quality
The reason the IOC sets a temperature ceiling is that heat accelerates two degradation processes during extraction:
Enzymatic oxidation — polyphenol oxidase and other enzymes present in olive paste become significantly more active above 27°C. These enzymes consume the polyphenol fraction — particularly hydroxytyrosol and other bioactive phenolics — reducing the oil's nutritional value and oxidative stability.2 1
Thermal degradation of volatile aroma compounds — the aldehydes, alcohols, and esters responsible for fresh olive fruit aroma are thermally labile. Above 27°C, these compounds evaporate or degrade, producing a flatter, less aromatic oil even if the chemical grade still qualifies as extra virgin.2
The practical result of extraction above 27°C is not just a slightly lower polyphenol count — the sensory profile of the oil is measurably different. Cold extracted EVOO has more complex aromatics, more pronounced fruity and grassy notes, and better shelf stability because the polyphenol antioxidants are preserved intact. The difference is detectable in sensory panel evaluation and in laboratory measurement of total phenolic content.2
For consumers seeking maximum health benefit, cold pressed/cold extracted olive oil with documented high polyphenol content is the primary variable to optimize. A high-phenol olive oil produced above 27°C will have degraded polyphenols compared to the same oil produced below 27°C — the cultivar's potential is not realized if extraction temperature is not controlled.1 2
Does Cold Pressed Mean Better?
Cold pressed does not automatically mean better in the sense of meeting extra virgin standards — an oil can be cold pressed and still fail the extra virgin grade due to high free fatty acidity from poor-quality olives or improper Harvest timing. Conversely, an oil extracted above 27°C can still technically pass extra virgin chemical thresholds if the source olives are excellent.1
What cold pressed genuinely indicates is that the production method preserved the maximum possible polyphenol fraction and aromatic compound profile from the source olives. Within the extra virgin grade, cold pressed oils do tend to have higher polyphenol counts and more complex sensory profiles on average — but this is a correlation, not a guarantee. The specific producer's attention to temperature control throughout the supply chain (harvest timing, transport time, milling speed, malaxation duration) matters as much as the temperature threshold.2
The European Food Safety Authority authorized a health claim specifically for olive oil polyphenols — that hydroxytyrosol contributes to protection of blood lipids from oxidative stress.4 The combination to look for is: cold pressed or cold extracted + extra virgin grade + harvest date + polyphenol content if published. None of these alone is sufficient; together they indicate genuine premium quality.1 3
How to Verify "Cold Pressed" on a Label
Reading an olive oil label for cold pressing claims requires understanding what the label can and cannot tell you:
"Cold Pressed" — the IOC temperature standard applies. However, there is no mandatory verification testing for this specific claim in most markets (the extra virgin grade is what is tested; the cold pressed designation is producer-declared). Look for supporting evidence: harvest date, producer name and location, and ideally published polyphenol test results.1
"First Cold Press" — this is a historical term from traditional hydraulic pressing that referred to the first pressing of a fresh batch of olive paste. In centrifugal extraction, the equivalent concept does not apply — see how olive oil is made for the full production comparison. Some producers use "first cold press" as a marketing term even for centrifugal extraction; it has no official definition in modern IOC standards for centrifuge-produced oils. Treat it as a marketing signal of quality, not a technical specification.1
"Cold Extracted" — the modern centrifugal equivalent of cold pressed. Technically more accurate for centrifuge-produced oil. Look for it alongside IOC certification marks and third-party batch testing.1
Temperature-independent quality markers — these are what you should verify beyond the cold press claim: harvest date (within the current or prior calendar year for northern hemisphere), producer name and country of origin, IOC or COOC certification seal, and published polyphenol content if available. See the how to find high quality olive oil guide for the full verification checklist.
Frequently Asked Questions
What temperature defines "cold pressed" for olive oil?
The International Olive Council defines cold pressed olive oil as oil extracted with malaxation temperatures at or below 27°C (80.6°F). Above this temperature, polyphenol oxidase enzymes become significantly more active and thermal degradation of phenolic compounds accelerates measurably. This is not a marketing temperature — it is the scientifically determined threshold for maximum polyphenol preservation.1 2
Is cold pressed olive oil better than regular olive oil?
Cold pressed olive oil is better in the sense that it preserves more of the polyphenol fraction and aromatic compounds compared to oil extracted above 27°C — but this only matters if the oil is also extra virgin grade. A cold pressed olive oil that fails the extra virgin standard (high free fatty acidity, oxidation) is still inferior to a properly produced cold extracted extra virgin olive oil. Within the extra virgin grade, cold pressed/cold extracted oils do have a measurable quality advantage for polyphenol content and sensory profile.1 2
Is cold pressed the same as extra virgin?
No — cold pressed is a production method; extra virgin is a grade. Cold pressed oil can be extra virgin, virgin, or lampante depending on the chemical and sensory quality of the source olives and production process. Extra virgin olive oil can be cold pressed, cold extracted, or extracted at higher temperatures. The two descriptors are independent. The ideal combination is cold pressed/cold extracted AND extra virgin grade.1
How can I tell if olive oil was actually cold pressed?
There is no definitive home test for cold press temperature — unlike extra virgin certification (which can be assessed with a sensory evaluation or chemical test), the specific temperature during malaxation leaves no chemical fingerprint in the finished oil. See the olive oil buying guide for the complete quality checklist. The most reliable verification is: producer transparency about their extraction method and temperature control, published test results showing high polyphenol content (above 250 mg/kg), and an IOC or COOC certification mark. See the olive oil buying guide for the complete quality verification checklist.1
References
1. Olive Oil Source. "Olive Oil Classification and Standards." https://www.oliveoilsource.com/info/olive-classification
2. Cicerale S et al. "Biological Activity of Oleocanthal." PMC6770785.
3. Olive Oil Source. "Olive Oil Health Claims and Classification." https://www.internationaloliveoil.org/what-we-do/chemistry/