Ah, "cold-pressed" olive oil. The phrase itself sounds fancy, artisanal and something you (think) you should be paying extra for. That's exactly what big olive oil wants you to think!! The olive oil shelves are full of bottles with "cold-pressed" slapped on the label. But what does cold-press really mean? Does it make the oil taste better? How "cold" is cold-pressed? Should I buy cold-pressed??

What Does "Cold-Pressed" Even Mean?

Technically, cold-pressed means that the oil was extracted without any excessive heat (usually under 80F) in order to preserve its nutrients and flavors. The higher the heat in that extraction process, the more the oil is stripped of the naturally occurring antioxidants and polyphenols that make Extra Virgin Olive Oil (EVOO) so tasty and heart-healthy! 

Is EVOO Cold-Pressed?

In short...yes! Way back when, before olive oil became as big of an industry as it is today, most olive oil was made using actual olive presses (think giant wooden or stone contraptions). If the friction from pressing got too intense, it could heat up the oil and degrade its quality, essentially demoting from Extra Virgin Olive Oil to Virgin Olive Oil. You can see why "cold-pressed" was an important signifier for olive oil back then!

Today, high-quality EVOO is made using temperature controlled machinery that extracts the oil without needing any excessive heat. The industry standard for EVOO production requires keeping the temps below that 80F anyway—so all real EVOO is essentially "cold-pressed" by default.

Now you know; when you see "cold-pressed" on a bottle, it's often just a marketing tactic to make you feel like you're getting something extra special—when, in reality, it's just the norm!

So, Is Cold-Pressed Olive Oil a Scam?

Not exactly a scam, but definitely a redundant label when it comes to EVOO. Any real EVOO—whether the label says cold-pressed or not—has already been processed in a way that meets the cold-extraction standard.

What Should You Look For?

Forget the "cold-pressed" hype and focus on these things instead:

Extra Virgin: If it's extra virgin, it's already cold-pressed in practice!

Harvest Date:Fresher is better, look for harvest dates within the year of purchase.

Dark Bottle: Light degrades olive oil—avoid clear bottles.

Origin Transparency: Great brands tell you exactly where the olives came from, and not just the continent and country... we want the CITY!!

Final Drizzle of Wisdom

Next time you see "cold-pressed" on an olive oil label in the grocery store, you can tell all your friends the truth about EVOO production. It's not necessarily a bad thing to see “cold-pressed” on a label, but it's also not the magical mark of quality that marketing makes it out to be. Instead, opt for single origin, single varietal 100% Extra Virgin Olive Oil!

Here, we'll make it easy on ya...find some right over here!