Are all olive oils cold-pressed? Separating Fact from Marketing

November 19, 2025 •

4 min read

According to the International Olive Council, to be labeled "extra virgin," olive oil must be extracted below 27°C using only mechanical methods. So, are all olive oils cold-pressed? The truth is only the highest-quality oils, like EVOO, adhere to this standard, while others undergo heat and chemical refinement.

Quick Summary

Most olive oils on the market are not cold-pressed. Only extra virgin and virgin olive oils are produced without heat, preserving flavor and nutrients. Lower-grade oils are often refined using heat and chemical solvents to increase yield.

Key Points

Not all olive oils are cold-pressed: The term only applies to high-quality extra virgin and virgin olive oils produced without heat or chemical solvents.
Refined oils use heat and chemicals: Lower-grade olive oils, including refined, pure, and pomace varieties, are processed with high heat and chemicals to maximize yield and remove defects.
Cold-pressed preserves nutrients: Extracting oil below 27°C protects its natural antioxidants, polyphenols, and flavor, which are destroyed by heat.
"Cold-extracted" is the modern term: Most modern mills use centrifugal force to separate oil, a method known as cold-extraction that adheres to the same temperature limits as traditional cold-pressing.
Check the label for "extra virgin": This is the strongest indicator of a high-quality, unrefined, and cold-processed olive oil, though certifications are also helpful.
Refined oils are for high-heat cooking: While nutritionally inferior, refined olive oils have a higher smoke point and can be used for deep frying without compromising their stability.

Demystifying the Grades of Olive Oil

When you see a variety of olive oils on store shelves, from extra virgin to light, it's easy to assume they are all produced in a similar way. The grades of olive oil are determined by their extraction method, acidity level, and overall quality. Understanding these grades is the first step to knowing that not all olive oils are cold-pressed.

Extra Virgin Olive Oil (EVOO)

EVOO is the highest grade of olive oil. To earn this designation, the oil must be mechanically extracted from fresh olives, without the use of excessive heat or chemical solvents. The extraction temperature must be kept below 27°C (80.6°F) to preserve the delicate flavors, aromas, and nutrients, such as polyphenols. All true extra virgin olive oil is by definition 'cold-extracted' or 'cold-pressed,' though the latter term is often more of a marketing buzzword today, since modern centrifuges have replaced traditional presses. EVOO has a low free acidity (less than 0.8%) and a robust, complex flavor profile.

Virgin Olive Oil

Virgin olive oil is another unrefined olive oil produced mechanically without heat or chemicals, but it has a slightly higher acidity level (up to 2%) and can have minor flavor defects. While still a high-quality oil, it doesn't meet the strict standards of EVOO.

Refined and Pure Olive Oil

These grades are not cold-pressed. They are created from lower-quality virgin olive oils that fail to meet the standards for extra virgin status due to defects. The oil is treated with heat, chemical solvents, and filtration to remove impurities and strong flavors. This process results in a mild, neutral-tasting, and lighter-colored oil but significantly reduces the oil's beneficial antioxidants and polyphenols. "Pure" olive oil is typically a blend of refined oil and a small amount of extra virgin olive oil.

Pomace Olive Oil

This is the lowest and cheapest grade of olive oil, and it is absolutely not cold-pressed. Pomace oil is extracted from the leftover olive pulp (pomace) after the first mechanical pressing using heat and strong chemical solvents. It is then refined and blended with a bit of virgin oil to make it suitable for consumption. Pomace oil lacks the flavor and nutritional benefits of higher grades.

The Extraction Process: Cold-Pressed vs. Refined

The fundamental difference lies in the use of heat and chemicals. Cold-processed oils prioritize quality over quantity, while refined oils prioritize higher yield. The term "cold-pressed" originally referred to the traditional method using hydraulic presses, but is now synonymous with modern cold-extraction via centrifuges, where temperatures are strictly controlled below 27°C. Refined oils, however, are treated with high heat and chemical solvents, which strips them of valuable compounds.

Why Temperature Matters

Heat can degrade the oil's sensitive compounds, destroying its natural flavor, aroma, and most importantly, its nutritional value. The polyphenols and antioxidants responsible for olive oil's health benefits are particularly vulnerable to high temperatures. This is why cold-processed oils are prized for their health properties and distinct taste, whereas refined oils are bland and nutritionally inferior.

Choosing the Right Oil for Your Needs

Knowing the differences in production helps you choose the right oil for different culinary applications. For maximum health benefits and flavor, a cold-pressed EVOO is the clear winner for uncooked applications like dressings and dipping. For high-heat cooking like deep frying, a refined or light olive oil with a higher smoke point may be more appropriate.

Olive Oil Comparison Table


Characteristic	Extra Virgin Olive Oil (Cold-Pressed)	Refined Olive Oil
Processing Temperature	Below 27°C (80.6°F)	High heat (up to 230°C)
Chemical Treatment	None; purely mechanical extraction	Yes; uses solvents and chemical refining
Antioxidant Content	High	Minimal to none
Flavor Profile	Robust, fruity, peppery, complex	Mild, neutral, or tasteless
Smoke Point	Moderate (180-215°C)	High (210-230°C)
Best Uses	Dressings, finishing, low-medium heat cooking	High-heat cooking, frying, baking

Conclusion

The idea that all olive oils are cold-pressed is a common misconception perpetuated by misleading labels. While all extra virgin olive oil is, by definition, cold-extracted, this standard does not apply to all grades. Refined, pure, and pomace oils are processed with heat and chemicals, which strips them of their flavor, aroma, and most of their nutritional value. For those seeking the rich taste and health benefits of olive oil, sticking to high-quality, cold-pressed extra virgin olive oil is the best choice.

To ensure you are purchasing authentic, high-quality olive oil, look for certifications from reputable organizations like the International Olive Council, which mandates specific testing for extra virgin status. This extra step can help you avoid misleading labels and choose the best product for your needs.

Frequently Asked Questions

Yes, true extra virgin olive oil must be extracted below 27°C (80.6°F) using only mechanical means, which is the definition of a cold-processed method. The term "cold-extracted" is also used for modern centrifuge methods that meet this temperature standard.

The terms are often used interchangeably, but "cold-pressed" technically refers to the old method of using a hydraulic press, while "cold-extracted" describes modern centrifugal systems. Both adhere to the same temperature limits to preserve oil quality.

Refined olive oil is a lower-grade oil treated with heat and chemical solvents to correct defects and produce a milder, neutral flavor. This process strips the oil of most of its beneficial compounds and flavor.

Extra virgin olive oil is considered the healthiest due to its minimal processing, which retains a higher concentration of beneficial antioxidants, including polyphenols. Refined oils contain fewer nutrients.

Yes, cold-pressed olive oil is suitable for most cooking, including sautéing and roasting. Its smoke point, typically between 180-215°C (356-419°F), is high enough for common kitchen temperatures.

No. The term "light" refers to the oil's lighter color and milder flavor, not its calorie count. Like all olive oils, it contains about 120 calories per tablespoon.

Pomace oil is the lowest grade, extracted from leftover olive pulp using chemical solvents and heat. While cheap and suitable for high-heat applications, it offers far fewer health benefits than extra virgin olive oil.