Cold Pressed Olive Oil

Live Holistically is a multi-author site.
This post was written by: Pat Kennelly

Frances brought up a good question on my olive post.

I always knew the Mediterranean diet was one of the best for you, but I had no idea that olives played such a big part. This is great, I’m going to get some olives on my next shopping trip and feel really good about eating them.

I’ve always been told to get cold pressed olive oil, so I buy organic cold pressed. What exactly is cold pressed and why is it better for you?

My answer:

The term “cold pressed” is an unregulated term but it usually refers to the first pressing of the olive paste to make olive oil, heat or hot water was applied to the second pressing to obtain even more olive oil so the first pressing was called cold. Now the EU calls any pressing of olive paste that doesn’t raise the temperature above 78 degrees F. cold pressed. Is it better? My opinion yes, it’s the purest, the first pressing. How much better, I’d have to defer to a food scientist for that one.

More about cold pressed olive oil.

• More flavorful oil because it’s the first pressing.
• Involves only pressure to extract olive oil no heat or steam or chemicals.
• Higher level of antioxidants including Vitamin E and phenols because it’s less processed.
• Extra virgin olive oil is from the first pressing, virgin olive oil is the second pressing. The more refined the olive oil the less health benefits.
• Drizzle extra virgin cold pressed olive oil on salads, over hummus, on soups.
• Use extra virgin cold pressed olive oil on the dinner table instead of butter.
• Chop fresh herbs into olive oil to infuse the oil with the flavor. Rosemary, oregano and thyme are especially good.
• Use a olive oil mister to spray vegetables before grilling.
  • Misto Gourmet Brushed Aluminum Olive Oil Sprayer