What Does “Cold Extraction” Mean in Olive Oil?

Cold extraction is a term often heard in olive oil production, yet not always fully understood. Simply put, it refers to extracting oil from olive paste at low temperatures.

In this method, the olive paste is kept below 27°C during processing. This low temperature helps preserve the oil’s natural aroma and its beneficial compounds.

Key Characteristics of Cold-Extracted Olive Oil

• More pronounced aroma
• Clearer fruity notes
• Higher levels of polyphenols and vitamins

The Trade-Off

Cold extraction comes with a cost.

Processing at lower temperatures results in lower oil yield.

For this reason, cold-extracted olive oils are generally more valuable.

A Perspective from Sadık Amca

At Sadık Amca, cold extraction is part of a production philosophy rooted in respect for the nature of the olive. The goal is not to produce more oil, but to produce better olive oil.