“Cold-pressed” is one of the most commonly used terms in the olive oil market.
It sounds traditional, premium, and healthy — which is exactly why it appears on countless labels.
But what does the term actually mean?
And where are its limits?
At BYZANTA, we avoid buzzwords without explanation. So here’s what “cold-pressed” truly says about olive oil — and what it does not.
The Historical Meaning of “Cold-Pressed”
Originally, the term comes from a time when olives were crushed using stone mills and then mechanically pressed to extract the oil. The key condition was that no additional heat was applied during the process.
The idea was simple:
Less heat means less oxidation — and a gentler treatment of the oil.
What “Cold-Pressed” Means Today
Modern olive oil production no longer relies on pressing, but on centrifugation.
However, the term “cold-pressed” has remained in common usage.
Legally, it means that the olive oil:
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is obtained exclusively by mechanical means
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is processed at temperatures below 27°C (80.6°F)
This temperature limit is intended to preserve aroma, structure, and natural compounds.
Why “Cold-Pressed” Is Not Proof of Quality
While historically meaningful, the term has limited value today.
Almost every extra virgin olive oil is cold-extracted.
“Cold-pressed” is therefore not a special distinction — it is a basic requirement.
An olive oil can be cold-pressed and still be:
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oxidized
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sensorially flawed
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or poorly balanced
The term alone says nothing about freshness, harmony, or overall quality.
What Truly Defines Quality
True quality is not defined by a single word, but by the interaction of multiple factors:
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the condition of the olives at harvest
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the harvest timing
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the speed of processing
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controlled temperatures
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proper storage
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sensory evaluation
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chemical analysis values
Only this combination determines whether an olive oil is genuinely high-quality.
Why BYZANTA Puts “Cold-Pressed” into Context
At BYZANTA, it is self-evident that our olive oil is mechanically extracted under controlled temperatures.
We choose not to emphasize the term “cold-pressed,” because by itself it does not explain quality.
Instead, we speak about:
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freshness
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balance
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analytical transparency
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sensory harmony
Because these factors can be measured, verified, and experienced.
One Term — Many Misconceptions
“Cold-pressed” sounds artisanal.
Today, it represents a technical minimum standard.
Anyone who truly wants to understand olive oil must look beyond this word.
A great olive oil is not recognized by a label claim — but by its balance of flavor, stability, and freshness.
Cold-Pressed Is the Beginning — Not the Goal
“Cold-pressed” describes how an olive oil is produced.
Not how good it is.
Real quality results from deliberate decisions across the entire value chain.
At BYZANTA, we stand for transparency over marketing claims.
Because quality is not proven by words — but by substance.
BYZANTA — Olive oil with character, not label promises.