Not all "cold" olive oil processing methods are created equal. When you shop for extra virgin olive oil, you've probably seen terms like cold pressed and cold extracted on labels. While they may sound similar, the way the olive oil is processed can make a real difference in freshness, flavor, and overall quality.
At Botticelli, we believe great olive oil starts with protecting the integrity of the olives from the very beginning and that's why we focus on premium cold extracted methods designed to preserve flavor naturally.
WHAT'S THE DIFFERENCE BETWEEN COLD PRESSED AND COLD EXTRACTED?
The "cold" in both process refers to keeping the olives from overheating during production. This temperature-controlled process helps preserve the olive oil's natural polyphenols, antioxidants, fresh aroma, and balanced flavor. Just as importantly, these methods rely on mechanical extraction rather than harsh chemical processing sometimes associated with lower-quality pomace oils.
Traditional cold pressed olive oil uses stone molls to crush olives during production. While rooted in old-world tradition, the process is typically slower and can expose the olives and oil to more air throughout extraction. More air exposure can increase oxidation, which may impact freshness, aroma, and flavor over time. Traditional stone milling systems can also be more difficult to fully clean, increasing the risk of residue buildup during production.
Cold extracted olive oil takes a more modern approach. Using stainless steel systems and advanced milling technology such as centrifugation, olives are processed more efficiently with reduced exposure to oxygen. That faster, closed-system process helps better preserve the oil's natural flavor, aroma, and quality from olive to bottle.
WHY LOWER OXIDATION MATTERS
Excessive oxygen exposure during processing can gradually impact the delicate flavor compounds and aromatics that make extra virgin olive oil taste vibrant, peppery, grassy, or fruity. By minimizing oxidation during extraction, premium cold extracted olive oil helps maintain its fresher flavor, aroma, balanced taste, and higher overall quality.
CLEAN SYSTEMS HELP PROTECT QUALITY
The extraction process also plays an important role in cleanliness and consistency. Closed stainless steel systems used during cold extraction allow for stricter hygiene standards and more controlled production environments. That attention to detail helps protect the integrity of the oil while delivering a more consistent product from bottle to bottle.
BETTER OLIVE OIL FOR EVERYDAY COOKING
At Botticelli, we believe premium olive oil should elevate everyday meals. That's why all of our Extra Virgin Olive Oils are all Premium Cold Extracted. Whether you're sautéing your dinner with Cooking EVOO, roasting vegetables with our Baking EVOO, building salad dressings with our Finishing EVOO, our premium cold extracted extra virgin olive oil helps bring out richer flavor in every dish.
