Cold-Pressed vs Cold-Extracted: What’s the Real Difference?
If you’ve ever looked at an olive oil label, you’ve likely seen the words “cold-pressed” and “cold-extracted.” They sound alike and are often mixed up, but they describe two very different methods. The process behind each one affects the taste, freshness, and nutritional value of the oil.
At LUVIA, we proudly use the cold-extraction method - a modern, precise technique that protects every drop of flavour and the natural goodness of freshly harvested olives.
Let’s take a closer look.
🌿 What “Cold-Pressed” Originally Meant
In the past, olive oil was made by pressing crushed olives between stone or metal plates to release the oil. This mechanical method used no heat or chemicals, which is why it was called cold-pressed.
It was simple but imperfect:
- The pressure could raise the temperature and cause oxidation.
- Hygiene and oxygen exposure were hard to control.
- The oil often contained more impurities and had a shorter shelf life.
Today, traditional pressing is rare. It represents the romantic, old-world image of olive oil making, not the modern standard for premium quality.
⚙️ What “Cold-Extracted” Means Today
Modern producers like LUVIA use centrifugal cold extraction. After the olives are cleaned and crushed into a paste, a centrifuge gently separates the oil from the water and solids - all kept below 27°C.
This controlled process preserves delicate compounds such as:
- Polyphenols, powerful natural antioxidants
- Vitamin E
- Oleic acid, known for its heart-healthy benefits
- Natural flavour and colour molecules from the olive fruit
Cold extraction keeps the oil pure, vibrant, and full of life.
🧪 Why It Matters
Temperature makes all the difference. Controlled cold extraction means:
- Better flavour – fresh, fruity, peppery notes
- Stronger aroma – green and clean
- More nutrients – high in antioxidants and polyphenols
- Longer freshness – slower oxidation and spoilage
Every bottle of LUVIA Extra Virgin Olive Oil is same-day cold-extracted from hand-picked Aegean olives, sealing in their natural vitality right after harvest.
🫙 Quick Comparison
| Feature | Cold-Pressed | Cold-Extracted |
|---|---|---|
| Method | Mechanical pressing | Centrifugal separation |
| Temperature control | Variable | Strictly below 27 °C |
| Hygiene | Manual | Fully sealed system |
| Nutrient retention | Moderate | Excellent |
| Used today | Rare | Standard for premium EVOO |
☀️ The LUVIA Way
We don’t just make olive oil; we capture the essence of harvest day.
Our same-day cold extraction delivers the golden colour, rich aroma, and balanced taste that define true extra virgin quality.
When you see cold-extracted on a bottle, it’s a sign of precision and purity - the same promise you’ll find in every drop of LUVIA.
Check out our signature cold-extracted extra virgin olive oil here: https://luviaolive.co.uk/products/luvia-classic