In the world of extra virgin olive oil, every detail matters. From the olive harvest to the milling and bottling process, it’s the sum of careful daily choices that determines the final quality of the product. Among these, one of the most important—and perhaps still not widely known by consumers—is undoubtedly cold pressing, also known as cold extraction.

But what exactly does cold pressed olive oil mean? And why is it considered a key indicator of high-quality EVOO?

Cold Extraction: A Technical Step that Preserves Nature
Cold pressing is a mechanical extraction method in which olives are processed at a temperature below 27°C (80.6°F). This seemingly simple process has a crucial impact on the oil’s quality because it preserves the most delicate and valuable compounds in the fruit: polyphenols, vitamins (especially vitamin E), natural antioxidants, and the original aroma of the olive itself.

At our mill, for example, olives are strictly harvested by hand and processed within just a few hours. This prevents oxidation or unwanted fermentation that could compromise the oil’s organoleptic profile.

Cold-Pressed EVOO: More Health, More Flavor
Choosing a cold-pressed oil isn’t just about flavor—it’s about bringing a truly functional food to your table, one that supports daily well-being. Monounsaturated fats, like oleic acid, are essential for cardiovascular health, while polyphenols help fight free radicals, slowing down oxidative and inflammatory processes.

Thanks to low-temperature processing, the oil also retains a richer and more complex aromatic structure. You can clearly detect notes of freshly cut grass, almond, artichoke, or green tomato, depending on the cultivar and the territory. This is the essence of a high-quality EVOO: its direct and immediate connection to the environment it comes from.

An Ancient Method, a Modern Choice
Though the term cold pressed is now often used in marketing, its roots are ancient. The finest oil has always been obtained without forcing, without shortcuts, by respecting the raw material and its seasonality. In an age where technology allows for every kind of manipulation, choosing cold extraction reaffirms a handcrafted, careful, and sustainable approach to agriculture.

For us at Società Agricola Regazzano, this is a non-negotiable principle. It’s not just a technical choice—it reflects our entire philosophy: natural, clean, and respectful.

Every bottle of oil we produce tells this story. It speaks of a precise gesture, made at the right time, to preserve and enhance everything the olive has to offer.

Want to know what makes cold-pressed oil so special? Taste the difference.
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