Two Terms, One Goal
On labels you will see both “cold pressed” and “cold extraction”. Both rest on the same principle: producing the oil at low temperature. The difference is the technology used.
What Does the EU Say? (Regulation 29/2012)
The European Union protects these terms by law. An olive oil may carry the “cold” wording only if it was produced at a temperature not exceeding 27°C:
- Cold pressed: by the traditional press method, ≤27°C
- Cold extraction: by the modern centrifuge/decanter method, ≤27°C
So if a product bears this wording, it legally guarantees low-temperature production.
Why Is 27°C Critical?
Most of olive oil’s precious compounds are heat-sensitive:
- Polyphenols (antioxidants)
- Aroma compounds (volatiles)
- Vitamins (especially vitamin E)
As temperature rises, oil yield increases but these compounds degrade. The producer’s trade-off here is exactly what determines quality.
Is the Modern Method Better?
The modern centrifuge method works in a closed system, reducing contact with oxygen, and is hygienic. With proper temperature control it delivers more consistent quality than the traditional press.
What It Means for You
If you see “cold pressed/extraction” on the label, you are buying an oil whose nutritional value is preserved, with EU assurance.
Europe Olive Oil is produced to the ≤27°C cold-extraction standard — 100% compliant with EU regulation.