Ever wondered what makes cold-pressed olive oil so valuable?
It’s not just a marketing term—it’s a promise of purity, quality, and tradition. Understanding how this oil is made can help you appreciate its taste, health benefits, and why it costs more than regular cooking oils.
Let’s walk through the entire cold-pressed olive oil extraction process in simple terms. If you’ve ever searched for how cold pressed olive oil is made, you’re in the right place.
What Is Cold-Pressed Olive Oil?
Cold-pressed means the oil is extracted using a mechanical method without heat or chemicals. The goal is to preserve natural nutrients and flavor.
- The temperature stays below 27°C
- No chemical solvents or industrial refining
- Oil is extracted within hours of harvesting
This cold press extraction process is what qualifies it as extra virgin olive oil.
Step 1: Harvesting the Olives
It all begins with the olives. The timing and method of picking are critical.
- Picked early in the season for higher antioxidants
- Hand-harvested or gently machine-picked to prevent damage
- Quickly delivered to the mill to keep the fruit fresh
Freshness at this stage makes a big difference in the final product. This stage is crucial in every olive oil manufacturing guide.
Step 2: Cleaning and Crushing
Once the olives arrive at the mill, they are:
- Washed to remove dirt and leaves
- Crushed into a paste using stainless steel or stone grinders
This paste includes the skin, pulp, and pit of the olive—an essential phase in any zaitoon oil extraction method.
Step 3: Slow Mixing (Malaxation)
The paste is gently mixed for 20–40 minutes to allow tiny oil droplets to combine. This slow mixing happens at a controlled low temperature.
- No added heat
- No added water
This step is key to keeping the oil rich in flavor and nutrients. It’s a technique preserved from traditional olive oil processing.
Step 4: Separation by Centrifuge
The olive paste is spun in a centrifuge to separate the oil from water and solids. This method is efficient and doesn’t damage the oil.
What’s left? Pure, clean, cold-pressed olive oil.
Why This Matters
Here’s why cold-pressed extraction is worth the effort:
- Retains natural antioxidants and vitamin E
- Low acidity level (<0.8%)
- Bold, grassy, or peppery flavor
- Free of industrial chemicals
This is what makes it the gold standard of healthy oils.
Cold-Pressed vs. Refined Olive Oil
Feature | Cold-Pressed Olive Oil | Refined Olive Oil |
Extraction | Mechanical, no heat | Heat and chemical process |
Nutrients | Preserved | Lost during refining |
Flavor | Strong and aromatic | Mild or tasteless |
Use | Salad dressings, dips | High-heat frying only |
Eco-Friendly and Ethical
Cold-pressed methods support:
- Lower energy use (no heating or chemicals)
- Ethical farming and harvesting
- Composting or reusing leftover pulp
Choosing cold-pressed olive oil means choosing sustainability.
Final Thoughts
Behind every bottle of cold-pressed olive oil is a clean process, high standards, and health-forward thinking. It’s more than just an oil—it’s a lifestyle upgrade.
Zuriyat’s Cold-Pressed Extra Virgin Olive Oil is made using these time-honored methods to deliver flavor, purity, and wellness in every drop.
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