Cold Pressed Olive Oil: What It Means and Why It Matters

“Cold pressed” is one of the most common phrases you’ll see on an olive oil bottle, but what does it actually mean? And why should you care?

The truth is, not all cold pressed olive oils are created equal. The method, the olives, and the timing of the harvest all play a huge role in the flavour, freshness, and nutrition of the oil you end up cooking with.

What Does Cold Pressed Olive Oil Mean?

Cold pressing is a method of extracting oil from olives without using heat or chemical solvents. The olives are crushed into a paste and then mechanically pressed to separate the oil from the solids and water.

The “cold” part means the temperature never rises above 27°C during extraction. This protects the delicate flavours and beneficial compounds, especially antioxidants and polyphenols that give extra virgin olive oil its taste and health benefits.

Why Cold Pressing Matters

Heat speeds up oxidation, which breaks down flavour and nutrients in olive oil. By keeping the temperature low, cold pressing:

• Preserves antioxidants and polyphenols for better health benefits

• Keeps flavour bright and fresh rather than dull and flat

• Maintains a longer shelf life without additives

Not All Cold Pressed Oils Are Equal

The term “cold pressed” on a label doesn’t guarantee exceptional quality. Here’s why:

• Olive quality matters - bruised, overripe, or poorly stored olives can produce flat or rancid flavours even if cold pressed

• Harvest timing changes everything - early harvest olives have more antioxidants and vibrant flavour; late harvest is milder but less nutrient-rich

• Processing speed is key - the best oils are milled within hours of picking to lock in freshness

Early Harvest + Cold Pressed = The Best of Both Worlds

Early harvest olives have a lower oil yield but a higher concentration of antioxidants and flavour compounds. Combine that with cold pressing, and you get a smooth, fruity oil that’s packed with freshness and nutrition.

That’s exactly how we make OilWell olive oil. We use single-origin Arbequina olives picked early in the season and cold pressed within hours. The result is a light, versatile oil that works in everything from roast potatoes to fresh salads, without bitterness or heaviness.

How to Spot a Good Cold Pressed Olive Oil

When choosing a cold pressed oil, look for:

• Harvest date - fresher is better

• Olive variety - Arbequina, Picual, Koroneiki, and Frantoio are all high quality when handled well

• Single origin - oils from one region are easier to trace for quality control

• Proper packaging - dark bottles or food-grade PET protect from light damage

The Bottom Line

Cold pressing is essential for making great olive oil but it’s only part of the story. The best oils come from fresh, carefully picked olives, pressed quickly, and handled with care all the way to your kitchen.

OilWell does all of that, early harvest Arbequina olives, cold pressed, bottled in a BPA-free, chef-inspired squeeze bottle so it’s as practical as it is delicious.

Order your bottle today and taste the difference cold pressing makes.