Cold Extracted EVOO: What Makes It Different from Cold Pressed Olive Oil?

Introduction

When it comes to olive oil, terms like cold pressed and cold extracted often cause confusion. Both suggest a high-quality process, but they are not the same. Understanding the difference is key to appreciating what makes Oro di Milas EVOO truly unique.

Cold Pressed vs. Cold Extracted

• Cold pressed traditionally refers to olives being crushed under pressure without added heat. However, older methods sometimes allowed temperature to rise, which could reduce nutritional value.

• Cold extracted is the modern, more precise method. Using advanced centrifuge technology, the oil is separated from olive paste at strictly controlled temperatures (below 27°C), ensuring maximum preservation of phenolic compounds, aroma, and flavor.

Why Cold Extraction Matters

• Higher Nutritional Value: Preserves antioxidants and phenols that contribute to heart health and longevity.

• Better Flavor Profile: Retains fresh, grassy, and fruity notes characteristic of high-quality EVOO.

• Consistency: Unlike traditional pressing, cold extraction guarantees a stable, reproducible result.

Conclusion

Cold extracted EVOO represents the highest standard of olive oil production today. By choosing Oro di Milas, you are not only selecting a premium extra virgin olive oil but also experiencing the very essence of the Milas terroir in every drop.