Cold-Pressed Olive Oil: What It Actually Means
Cold-pressed olive oil is one of the most familiar terms on an olive oil label — and one of the most misunderstood. Unlike many marketing phrases, "cold-pressed" and "cold extraction" have a specific legal definition: under EU Regulation 29/2012 (retained in UK law after Brexit), these terms may only be used for virgin or extra virgin olive oil extracted at a temperature not exceeding 27°C throughout the process. That 27°C threshold isn't arbitrary — it's the temperature above which the delicate aromatic compounds and polyphenol antioxidants in olive oil begin to degrade. This guide explains exactly what cold-pressed olive oil means, the difference between "cold pressing" and "cold extraction," why temperature matters so much, and how to use the term intelligently as a buyer.
For our single-estate cold-pressed olive oil from Marrakech, see our olive oil product page.
The Short Answer
- "Cold-pressed" and "cold extraction" are legally defined terms — under EU Regulation 29/2012, they may only be used for virgin or extra virgin olive oil extracted at no more than 27°C
- The 27°C threshold marks the point above which volatile aromatic compounds and polyphenol antioxidants begin to degrade significantly
- "First cold pressing" refers specifically to oil from a traditional hydraulic press; "cold extraction" refers to oil from modern centrifugal or percolation methods — both below 27°C
- Most modern producers use centrifugal extraction, so "cold extraction" is the technically accurate term, though "cold-pressed" remains in common use
- Cold processing preserves flavour, aroma, and polyphenols — but produces lower yield, which is part of why quality oil costs more
- The EU 27°C rules are retained in UK law via the European Union (Withdrawal) Act 2018
- Cold-pressed is a necessary quality signal but not a complete one — it should be combined with extra virgin grade, fresh harvest date, and proper packaging
The Legal Definition of Cold-Pressed
Unlike many terms on food packaging, "cold-pressed" and "cold extraction" are not free-floating marketing language. They are defined and regulated.
What EU Regulation 29/2012 says
Article 5 of EU Commission Implementing Regulation 29/2012 sets out exactly when these terms may be used:
- "First cold pressing" — may appear only for virgin or extra virgin olive oils obtained at a temperature below 27°C from a first mechanical pressing of the olive paste, using a traditional extraction system with hydraulic presses
- "Cold extraction" — may appear only for virgin or extra virgin olive oils obtained at a temperature below 27°C by percolation or centrifugation of the olive paste
Two things are notable. First, both terms are restricted to virgin and extra virgin grades — they cannot be used on refined oils or blends. Second, the 27°C ceiling applies throughout the extraction process, from the malaxation (mixing) stage through to final separation.
The UK position after Brexit
Following Brexit, EU olive oil labelling regulations — including the 27°C threshold for cold-pressed and cold-extraction claims — were retained in UK law through the European Union (Withdrawal) Act 2018 and subsequent statutory instruments. The definitions that apply to olive oil sold in the UK are therefore the same as those in the EU.
Verification at the mill
To label an oil as cold-extracted, producers are expected to monitor and record temperatures during processing — thermometers in the mill tracking the temperature of the olive paste and oil throughout extraction. The claim is meant to be backed by actual temperature control, not assumed.
Cold Pressing vs Cold Extraction: The Real Difference
These two terms are often used interchangeably, but under the regulation they describe different methods:
First cold pressing — the traditional method
"First cold pressing" refers to the traditional approach: olives are crushed into a paste, and the paste is pressed — historically using stone mills and hydraulic presses — to squeeze out the oil. "First" indicates the oil came from the initial pressing, before any re-pressing of the paste.
This is the older method. In the past, after the first press, millers would sometimes press the paste again, often with hot water added, to extract more oil. That second-press oil was lower quality — degraded by heat and air exposure. The "first" in "first cold pressing" distinguished the superior initial extraction.
Cold extraction — the modern method
"Cold extraction" refers to the modern approach used by most producers today: after crushing, the olive paste is mixed (malaxed) and then the oil is separated by centrifugation or percolation rather than physical pressing. Provided the whole process stays below 27°C, the oil qualifies as cold-extracted.
Modern stainless-steel centrifugal systems have largely replaced traditional presses since the 1960s and 70s. They're faster, more hygienic, and — when properly temperature-controlled — produce excellent oil. This is why "cold extraction" is the technically accurate term for most quality oil sold today, even though "cold-pressed" remains the more familiar phrase in everyday language.
Which is better?
Neither method is inherently superior. What matters is the temperature control and the overall quality of the process. A well-run modern centrifugal extraction below 27°C and a careful traditional hydraulic pressing below 27°C can both produce outstanding oil. The "cold" — the temperature discipline — matters more than the "pressing" versus "extraction" distinction.
Why 27°C? The Science of the Threshold
The 27°C threshold reflects real chemistry. Above this temperature, several things happen to the oil:
Volatile aromatic compounds dissipate
The compounds responsible for olive oil's aroma and flavour are volatile — they evaporate easily. The higher the processing temperature, the more of these aromatics are lost. Cold processing keeps them in the oil, preserving the fresh, fruity, grassy, sometimes almond-like character of a quality EVOO.
Polyphenols degrade
The polyphenol antioxidants — hydroxytyrosol, oleocanthal, oleuropein and the rest — are heat-sensitive. Higher extraction temperatures reduce the polyphenol content of the finished oil. Since polyphenols deliver both the antioxidant health value and the oil's resistance to rancidity, this is a meaningful loss. See our olive oil polyphenols guide for the full picture.
Oxidation accelerates
Heat speeds up oxidation of the olive paste. Faster oxidation means higher acidity in the finished oil — and lower acidity is one of the markers of quality (extra virgin must be below 0.8% free acidity; the best oils are well under 0.5%). Cold processing keeps oxidation slower and acidity lower.
The yield trade-off
Here's the producer's dilemma: heat increases yield. Warm olive paste releases more oil per kilogram of olives. A producer who heats the paste gets more oil to sell. A producer who keeps strictly below 27°C gets less oil — but higher quality. Cold processing is, in part, a deliberate choice to sacrifice quantity for quality. This is one reason genuine cold-pressed oil costs more.
What Cold-Pressed Does — and Doesn't — Tell You
It's worth being precise about what the term guarantees.
What cold-pressed genuinely tells you
- The oil is virgin or extra virgin grade (the terms can't legally be used otherwise)
- Extraction stayed below 27°C, preserving aromatics and polyphenols
- No heat was used to boost yield at the expense of quality
- The producer made a quality-over-quantity choice in the extraction process
What cold-pressed does NOT tell you on its own
- Harvest timing — cold-pressed oil can still be from over-ripe, low-polyphenol olives
- Freshness — cold-pressed oil can still be old, or poorly stored since pressing
- How long olives waited before pressing — olives that sat for days before a cold extraction will still have degraded
- Olive quality — cold processing of damaged or poor-quality fruit still produces mediocre oil
- Storage and packaging — cold-pressed oil in clear glass on a sunny shelf will still degrade
Cold-pressed is a necessary condition for top quality, not a sufficient one. The temperature at the mill is one link in a chain that also includes the olives themselves, the harvest timing, the speed from grove to mill, the storage, and the packaging. A genuinely excellent oil is cold-pressed and many other things at the same time.
"First Cold Pressed" — A Note on a Fading Term
You'll still see "first cold pressed" on many labels, and it's worth understanding its status. The term made clear sense in the era of traditional pressing, when oil could be pressed once (best quality) or multiple times (declining quality). It distinguished the superior first extraction.
In modern centrifugal production, there is no "second pressing" in the old sense — the centrifuge extracts the oil in a single continuous process. So "first cold pressed" on a modern oil is partly a heritage term, evoking traditional quality even when the oil was actually made by modern cold extraction. It's not misleading exactly — the oil is genuinely cold-processed — but "cold extraction" is the more technically accurate description for most oils sold today.
The practical takeaway: don't over-weight "first" specifically. Focus on whether the oil is genuinely cold-processed (below 27°C), extra virgin grade, fresh, and well-handled.
How Cold-Pressed Olive Oil Is Made
The cold extraction process, step by step:
1. Harvest and quick transport
Olives are picked and moved to the mill as fast as possible. The longer olives wait, the more they ferment and degrade — undoing the benefit of careful cold processing. Quality producers press within hours of harvest.
2. Crushing
The olives — flesh, skin, and pits — are crushed into a paste. Modern mills use hammer or blade mills calibrated to avoid generating frictional heat above the threshold. Traditional operations use slow-turning stone mills, which generate minimal heat but take longer.
3. Malaxation (mixing)
The paste is slowly kneaded, typically for 20-45 minutes, allowing microscopic oil droplets to merge into larger ones that can be separated. This is the most temperature-critical stage — the malaxer must be kept below 27°C. Longer malaxation increases yield but, beyond a point, can reduce polyphenols through enzymatic activity. The miller balances this carefully.
4. Separation
The oil is separated from the water and solids — by centrifugation in modern systems, by pressing in traditional ones. Temperature control continues through this stage.
5. Settling and bottling
The oil is allowed to settle, then either filtered or bottled unfiltered. Quality producers store the oil away from heat, light, and oxygen, and bottle into dark glass or tin.
How to Use the Cold-Pressed Label Intelligently
Treat it as one signal among several
"Cold-pressed" or "cold extraction" on a label tells you the oil is virgin or extra virgin and was processed below 27°C. Good — but check the other signals too: extra virgin grade explicitly stated, a recent harvest date, dark glass or tin packaging, specific named origin, and a genuine peppery taste.
Prefer "cold extraction" honesty over "first cold pressed" romance
A producer who labels their oil "cold extraction" is using the technically accurate modern term. A producer leaning heavily on "first cold pressed" may simply be using traditional-sounding marketing language. Neither is wrong, but the former is often a sign of straightforward, accurate communication.
Be sceptical of cold-pressed claims on suspiciously cheap oil
Genuine cold processing sacrifices yield, which raises cost. Very cheap "cold-pressed extra virgin" oil should prompt caution — the economics of genuine cold extraction don't support rock-bottom pricing.
Remember cold-pressed doesn't mean fragile in the kitchen
A common myth is that cold-pressed oil can't be cooked with. In fact, the polyphenols preserved by cold processing also make the oil more stable during cooking. Cold-pressed extra virgin olive oil has a smoke point around 190-210°C — fine for the great majority of home cooking. The "cold" refers to how the oil was extracted, not a limit on how you can use it.
Our Cold-Pressed Oil from Marrakech
Our organic olive oil from Marrakech is cold-pressed — extracted with strict temperature control to preserve the aromatic compounds and polyphenols that define a quality oil.
The cold processing sits within a wider set of quality choices:
- Cold-pressed within hours of harvest — the speed from grove to mill means the careful temperature control isn't undone by olives degrading while they wait
- Extra virgin grade — the only grade for which cold-pressed terminology is permitted
- Single-estate, rain-fed — quality fruit from one named grove outside Marrakech
- Unfiltered — retaining the full polyphenol load present at pressing
- Single-harvest small batch — meant to be enjoyed fresh, when the cold-preserved aromatics are at their peak
- Organically grown — no synthetic inputs
The result is a golden-green oil with a gentle peppery finish and notes of fresh grass and almond — the aromatic character that cold processing exists to protect. First harvest is expected late 2026. Register your interest to be first to hear when it's ready.
Frequently Asked Questions
What does cold-pressed olive oil mean?
Cold-pressed olive oil is virgin or extra virgin olive oil extracted at a temperature not exceeding 27°C. Under EU Regulation 29/2012 (retained in UK law), the terms "cold-pressed" and "cold extraction" may only be used for oils meeting this temperature standard. The low temperature preserves the oil's aromatic compounds and polyphenol antioxidants.
What is the temperature limit for cold-pressed olive oil?
27°C (about 80.6°F). The oil's temperature must not exceed this threshold at any point during extraction, from malaxation through to final separation. Above 27°C, volatile aromatics dissipate and heat-sensitive polyphenols begin to degrade.
What's the difference between cold-pressed and cold extraction?
Under EU regulation, "first cold pressing" refers to oil from a traditional hydraulic press, while "cold extraction" refers to oil from modern centrifugation or percolation — both below 27°C. Most modern producers use centrifugal methods, making "cold extraction" the technically accurate term, though "cold-pressed" remains in common everyday use.
Is all extra virgin olive oil cold-pressed?
Extra virgin olive oil must be produced by mechanical means without chemical solvents, and the great majority of quality EVOO is cold-processed. However, "cold-pressed" / "cold extraction" are specific optional labelling claims tied to the 27°C threshold and temperature monitoring. An oil can meet the chemical and sensory standards for extra virgin without necessarily carrying the cold-extraction label. In practice, quality producers cold-process and label accordingly.
Does "first cold pressed" mean better quality?
Not necessarily. "First cold pressed" made clear sense when oil was pressed multiple times traditionally. In modern centrifugal production there's no "second pressing," so the term is partly a heritage phrase. Focus instead on whether the oil is genuinely cold-processed below 27°C, extra virgin grade, fresh, and well-handled.
Can you cook with cold-pressed olive oil?
Yes. "Cold-pressed" refers to how the oil was extracted, not a restriction on use. Cold-pressed extra virgin olive oil has a smoke point of roughly 190-210°C — suitable for most home cooking. The polyphenols preserved by cold processing actually make the oil more stable during cooking. For maximum polyphenol benefit, also use some of it raw.
Why is cold-pressed olive oil more expensive?
Cold processing sacrifices yield — heat would release more oil per kilogram of olives, but at the cost of quality. Producers choosing strict temperature control get less oil from the same fruit. That lower yield, combined with the careful handling cold processing requires, is part of why genuine cold-pressed oil costs more than heat-extracted or refined oils.
Is Sidr & Stone olive oil cold-pressed?
Yes. Our organic olive oil from Marrakech is cold-pressed, extracted with strict temperature control and pressed within hours of harvest — preserving the aromatic compounds and polyphenols. It's also extra virgin, single-estate, rain-fed, unfiltered, and organically grown.
Final Thoughts
Cold-pressed olive oil is one of the rare label terms that genuinely means something specific and verifiable. Under EU Regulation 29/2012, retained in UK law, "cold-pressed" and "cold extraction" may only describe virgin or extra virgin oil extracted below 27°C — the temperature above which the oil's aromatic compounds and polyphenol antioxidants start to degrade. It's a real standard, backed by real chemistry.
The honest framing for buyers: cold-pressed is a necessary quality signal, not a complete one. It tells you the producer controlled temperature and didn't use heat to chase yield. It doesn't, on its own, tell you about the harvest timing, the freshness, the speed from grove to mill, or the storage. A genuinely excellent oil is cold-pressed and made from good fruit, harvested at the right time, pressed quickly, and stored well.
Look for cold-pressed or cold-extraction on the label — then check the other signals: extra virgin grade, a fresh harvest date, dark glass packaging, specific origin, and the genuine peppery taste of an oil with its polyphenols intact.
Our cold-pressed organic olive oil from Marrakech is extracted with strict temperature control, pressed within hours of harvest, extra virgin, single-estate, rain-fed, unfiltered, and organic — cold processing as one part of a complete approach to quality. First harvest expected late 2026.
References
1. EU Commission Implementing Regulation (EU) No 29/2012 of 13 January 2012 — on marketing standards for olive oil. Article 5: definitions of "first cold pressing" and "cold extraction" (both below 27°C).
2. European Union (Withdrawal) Act 2018 — retaining EU olive oil labelling regulations, including the 27°C cold-extraction threshold, in UK law.
3. International Olive Council. (2024). Trade Standard Applying to Olive Oils and Olive Pomace Oils. COI/T.15/NC No 3/Rev. 19.
4. Clodoveo ML. (2012). Malaxation: Influence on virgin olive oil quality. Past, present and future — an overview. Trends in Food Science & Technology, 25(1), 13-23.
5. Boselli E, et al. (2020). Cold pressed virgin olive oils — extraction technology and quality. In Cold Pressed Oils, Elsevier, Chapter 50.
6. EU Commission Regulation (EU) No 432/2012 — health claim for olive oil polyphenols.
Disclaimer: This information is for educational purposes about olive oil extraction methods and labelling standards. Regulatory definitions referenced are current at time of writing; EU regulations are retained in UK law following Brexit and may be subject to future amendment. Olive oil is a food, not a substitute for medical care.
