What is Cold Pressed Olive Oil?

Cold pressing is a method used in the production phase. It means that the temperature of the water used in the production process is below 27 ˚C. Since low temperature is used, the phenol compound ratio is higher. With this method, less olive oil is obtained in quantity.

Cold pressed olive oil is not a product you can find everywhere because as the olives are pressed at cold temperatures, the separation of olive oil from the olive paste decreases, so more oil remains in the olive paste. Most producers do not want this, because the remaining oil in the dough means a decrease in efficiency.

Real cold pressed olive oils are expensive because of this efficiency. Normally, instead of getting 1 kilo of olive oil from 4 kilos of olives, you get 1 kilo of olive oil from 8 kilos to 12 kilos of olives. This increases the cost.

Really cold pressed olive oils are expensive due to their cost. You can understand here. The second method is that these olive oils have a fruity and pleasant smell, and they burn your throat when you drink them. The reason for this is that the antioxidant substances in the olive are preserved due to cold pressed. These substances are very useful, they protect us against free radicals and support the immune system.