"First pressure" or cold extraction?

In the past, olives were pressed between stone wheels. But this method is now a thing of the past: today (and according to European law), olive oil is extracted mechanically.

The term "first cold pressing" is therefore above all a marketing vestige, more than a technical reality.

Cold extraction, as it is practiced today, is based on a modern process that meets strict standards:

✅ mechanical only

✅ without heating

✅ at a temperature below 27°C

✅ without additives or refining

This extraction method preserves all the natural qualities of the olive: its aromas, antioxidants, nutrients. The yield is lower, but the richness of the taste is incomparable. A demanding choice, for those who love the real product.

📖 To learn more click here.

#ColdExtraction #FromOliveToOil