{"id":3808,"date":"2026-07-21T08:00:00","date_gmt":"2026-07-21T08:00:00","guid":{"rendered":"https:\/\/memmasknossos.fi\/?p=3808"},"modified":"2026-07-01T06:31:15","modified_gmt":"2026-07-01T06:31:15","slug":"mita-tarkoittaa-kylmapuristettu-oliivioljy","status":"publish","type":"post","link":"https:\/\/memmasknossos.fi\/en\/mita-tarkoittaa-kylmapuristettu-oliivioljy\/","title":{"rendered":"Mit\u00e4 tarkoittaa kylm\u00e4puristettu oliivi\u00f6ljy?"},"content":{"rendered":"

Cold-pressed olive oil means oil produced by mechanically pressing olives at a temperature not exceeding 27 degrees Celsius, without chemicals or additives. This method preserves the natural flavor, aroma, and nutrients of the olives. It is precisely this method that distinguishes high-quality olive oil from industrially processed oil.<\/p>\n

How does cold pressing differ from other manufacturing methods?<\/h2>\n

In cold pressing, fresh olives are crushed and pressed mechanically shortly after harvest. The process is purely mechanical: the olive paste is pressed in a press or spun in a centrifuge without external heating. This preserves the oil's delicate aroma compounds and naturally occurring polyphenols.<\/p>\n

Refined olive oil, on the other hand, is produced by heating and chemical processing. The process removes color, flavor, and odor from the oil, and many beneficial compounds are lost along with them. The result is a neutral-tasting oil that can withstand higher frying temperatures but doesn't offer the same culinary experience.<\/p>\n

Why does cold-pressed olive oil retain nutrients better?<\/h2>\n

Low pressing temperatures protect the natural polyphenols, vitamin E, and other antioxidants in olives, which degrade in heat. Cold pressing also preserves the oil's fruity aroma and greenish-gold color\u2014signs of freshness and quality.<\/p>\n

Extra virgin olive oil is a cornerstone of the Mediterranean diet. It naturally contains polyphenols and unsaturated fatty acids, making it a natural part of a varied daily routine. A drizzle over salad or with bread is enough to bring both flavor and nutrients.<\/p>\n

Is cold-pressed the same thing as extra virgin olive oil?<\/h2>\n

Not quite. Cold pressing describes the manufacturing method, while extra virgin olive oil is the highest quality grade of olive oil. It requires mechanical pressing without chemicals, an acidity level below 0.8 percent, and a flawless, fruity taste. Not all cold-pressed oil automatically meets these requirements \u2013 but high-quality cold-pressed oil is almost always extra virgin olive oil.<\/p>\n

Explore the quality grades of olive oil<\/a> more precisely, you will understand the difference between extra virgin olive oil, virgin olive oil, and mild olive oil.<\/p>\n

How to identify authentic cold-pressed olive oil in the store?<\/h2>\n

Authentic cold-pressed olive oil can be identified by its label. Check these things:<\/p>\n