The Art of Cold Pressing: A Guarantee of Quality

In the intricate universe of olive oil, a technique stands out for its qualitative impact on the final oil: cold pressing. This methodology, more than a production process, represents a commitment to excellence, a ritual that celebrates the olive in its purest state.

At the heart of cold pressing, we find a mechanism that allows the extraction of olive oil without the use of heat or chemicals. This delicate and accurate technique has a clear goal: to preserve the nutritional and organoleptic integrity of the olive. In particular, essential nutrients such as polyphenols and vitamin E remain intact, offering a product of superior quality compared to thermal extraction methods.

However, cold pressing is not a new or revolutionary procedure. On the contrary, it is deeply rooted in the tradition of olive cultivation. The origin of this technique can be traced back to ancient Mediterranean civilizations, where olive oil was considered not just a food, but a true gift from the gods. To preserve the sanctity of this golden liquid, natural methods that respected the raw material were used, including cold pressing.

Today, in a world where food production is often dominated by industrial processes, cold pressing stands as a bastion of quality and craftsmanship. It is the choice of those who believe in an olive oil that authentically reflects the nature of the olive, that can tell its story of sun, land, and passion.

• Cold Pressed Olive Oil: Unveiling the ancient method

• The Chemical and Antioxidant Properties of Olive Oil

• Extra Virgin Olive Oil: How it’s made and the grades

The Taste of Cold Pressing: A Triumph of Flavor

Traveling through the world of olive oil is a sensory adventure rooted in its production method, and one technique that stands out for its impact on flavor is cold pressing. This process not only preserves the nutritional properties of the olive but also enhances its organoleptic qualities, delivering an olive oil with an unparalleled taste to our tables.

The full and rich flavor of oil obtained from cold pressing is not just a delight for the palate but an added value to our diet. It complements dishes of various kinds, from simple toasted bread to more elaborate dishes, giving them an extra touch of flavor and authenticity.

• Tasting Olive Oil: What you should know

• Cold Pressed Olive Oil: The flavor profile

• The Health and Culinary benefits of Cold Pressed Olive Oil

The Secret of Cold Pressing: A Commitment to Quality

Not all olive oils are created equal. What truly makes a difference is the extraction method used. And here we unveil the secret: cold pressing. This technique, though more labor-intensive and costly than others, is an unwavering commitment to the quality, flavor, and nutritional properties of olive oil.

Cold pressing is carried out at temperatures below 27°C (80.6°F). This gentle process shields the olives from heat and oxidation, preserving the delicate bioactive compounds, like polyphenols and vitamins, which are essential for the nutritional and health benefits of the oil.

This method, seen as a bastion of authenticity and tradition, yields an oil that is a triumph of taste, aroma, and color. It is a product that expresses the purity of the olives from which it originates, without compromise.

But the secret of cold pressing isn't just in the technique, but also in the people who adopt it. They are producers who believe in quality, in protecting the environment, and in enhancing the product. They are guardians of ancient knowledge, handed down from generation to generation with dedication and passion.

That's why, when you choose an oil obtained through cold pressing, you're not just selecting a dressing for your dishes, you're supporting a way of farming that respects both the land and the consumer.

Anecdotes Not to Miss

The Counterfeit Olive Oil

During the so-called "Olive Oil Crisis" of the 1980s in Spain, some companies were selling highly toxic rapeseed oil passing it off as olive oil. It's certainly not a humorous anecdote, but the public's response is: from that moment on, many people began bringing small pieces of bread into grocery stores to taste the oil before buying it, just like in wine tastings!

The olive that didn't want to become oil.

In a small family-run business in the heart of Italy, there's a tale of a stubborn olive that, instead of falling into the press, bounced out and struck the owner of the business right on the forehead. From that day on, that olive became something of a mascot for the company, preserved in a glass jar in the owner's office.

The "oil thief"

In the 17th century, in Naples, there's a tale of a man who had devised a very clever way to steal olive oil. He had trained a small mouse to run down a rope into the olive oil storage, with a tiny bottle tied around its neck, and then climb back up with the bottle full. Unfortunately for him (but fortunately for the oil owners), the plan was discovered when the mouse decided to take a nap next to one of the barrels full of oil!

The Olive Oil and the Divinity

The ancient Greeks believed that the olive tree was a gift from the goddess Athena. When the city of Athens was founded, there was a competition between Athena and Poseidon to determine who would have the honor of becoming its patron. Poseidon struck a rock with his trident, causing a horse to spring forth. Athena, on the other hand, produced an olive tree. The citizens of Athens chose the olive tree for its utility and value, making Athena their protector. This anecdote might serve as a fun way to introduce the long history of olive oil and its significance to ancient civilizations.