If you’ve browsed the olive oil aisle, you’ve probably come across terms like “cold-pressed” and “first-pressed.” While they might sound similar, they actually point to two important parts of the olive oil-making process. They’re the secrets behind what makes your oil sing with flavor (or, if ignored, fall flat like week-old bread). Let’s demystify these buzzwords and add a little drizzle of fun to the mix.
First-Pressed
First-pressed refers to the olives being crushed and pressed only once. This process focuses on extracting the purest oil from the fruit, delivering the best flavor, aroma, and nutrient profile. After the first pressing, the leftover olive material might still contain oil, but any additional extraction would require heat or chemicals, which reduces the overall quality.
It’s like squeezing an orange for the first time - you get the freshest, most flavorful juice. After that first go, you’re just wringing out leftovers, and who wants secondhand olive juice? Choosing first-pressed means you’re savoring the purest essence of the olive without any compromise.
Cold-Pressed
Cold-pressed takes the process a step further by controlling the temperature during that first pressing. To qualify as cold-pressed, the olives must be processed at a temperature of 80°F (27°C) or lower. Why is this important?
Heat can degrade the oil’s quality. It reduces the oil's polyphenols - those powerful antioxidants responsible for many of olive oil’s health benefits - and can diminish its vibrant flavor and aroma. Cold pressing protects the integrity of the oil, ensuring it retains more of the nutrients and flavors that make olive oil a prized ingredient.
What Happens When Olive Oil Is Not Cold-Pressed?
If the pressing process involves higher temperatures, the yield of oil might increase, but at a cost. Heat-extracted olive oil often loses some of the beneficial compounds that make it so good for your health, like antioxidants and anti-inflammatory properties. Additionally, the flavor can become less nuanced, with subtle fruity or peppery notes fading away.
These oils are typically less expensive, but they don’t deliver the same richness in taste, quality, or health benefits.
Why Both Matter for Quality Olive Oil
High-quality olive oils are both first-pressed and cold-pressed. These two steps ensure the oil you’re enjoying hasn’t been over-processed or degraded by heat. The result? A bottle of olive oil that’s bursting with fresh, natural flavor and packed with nutrients.
Our 2024 Corky’s Nuts - Olio Nuovo Olive Oil is first-pressed and cold-pressed bottled straight off the press. It's also unfiltered to ensure an olive oil that’s as fresh as it gets, capturing the essence of the olives and the health benefits they bring. If you’re looking for olive oil that embodies quality and craftsmanship, this oil is a must-try.
When you see “first-pressed” and “cold-pressed” on a label, you’re not just buying oil - you’re buying a commitment to quality, care, and respect for the olives. So next time you’re staring at a shelf full of olive oil options, remember this: cold-pressed keeps it cool, first-pressed keeps it real.
