If you have ever picked up a bottle of olive oil and seen "first cold pressed" on the label, you might have wondered what it actually means, and whether it is different from extra virgin olive oil.
The short answer: it is not. Cold pressed olive oil and extra virgin olive oil (EVOO) are the same thing. One describes how the oil is made, the other describes what grade the oil qualifies as under industry standards. At Kofinas, we have used "first cold pressed" on our bottles since the beginning, because it is the term the industry standardized around and the most accurate way to describe how our oil is produced.
Here is the history behind the phrase, and why it still shows up on quality olive oil today.
Key Takeaways
- "Cold pressed" describes a production method. The olives are crushed and the oil is extracted at low temperatures without heat or chemicals.
- "Extra virgin" is a grade. It is determined by acidity, sensory testing, and production method.
- The two terms overlap. To qualify as extra virgin, an olive oil must be cold pressed. That is why you will often see both terms together on a bottle.
- "First cold pressed" is an older industry phrase that has been used on olive oil labels for decades, going back to when milling technology involved multiple physical pressings.
- Kofinas labels say "first cold pressed" because that is the language the olive oil world has always used, and it accurately reflects how our oil is made.
Where the Term "Cold Pressed" Comes From
The phrase has roots in how olive oil production used to work.
Historically, olives were crushed into a paste and then pressed mechanically to separate the oil. In older mills, the paste would go through multiple pressings. The first pressing produced the highest quality oil. Subsequent pressings, often done with added heat or water to extract more oil from the remaining paste, produced lower quality oil that would go on to be refined.
"First cold pressed" was the phrase used to distinguish that initial, no-heat extraction from the pressings that followed. The word "cold" signaled that no heat had been applied. "First" signaled that it was the highest grade available from the pressing process.
Today, most modern mills use a centrifuge rather than repeated mechanical presses. The paste is spun at high speed to separate the oil from the pulp and water. But the language stuck. "First cold pressed" still appears on labels worldwide because the industry adopted it as the standard way to describe oil that is extracted at low temperatures, on a single run, without chemicals.
What "Cold Pressed" Actually Means in Modern Olive Oil Production
In modern olive oil production, cold pressed refers to oil that has been mechanically extracted at temperatures below 80°F, with no chemicals or external heat applied.
The pressing process is straightforward:
- Olives are harvested and quickly transported to the mill. Fresh olives produce better oil, so timing matters.
- The olives are crushed, usually in a stainless steel grinder, into a thick paste.
- The paste is kneaded slowly to help oil droplets separate from the fruit flesh.
- The paste is spun through a centrifuge, which separates the oil from the water, pulp, and skins.
- The oil is bottled, either immediately or after a period of natural settling.
The International Olive Council sets these standards globally, and refers to the process as one of mechanical extraction without solvents or excessive heat. The 80°F ceiling matters because higher temperatures degrade polyphenols, oxidize compounds in the oil, and strip out flavor. Keeping the oil below that threshold preserves its natural aromatics, nutritional value, and character.
Cold Pressed Olive Oil vs. Extra Virgin Olive Oil
This is where the overlap matters. You will often see both terms on the same bottle, which can be confusing.
- Cold pressed = a description of the pressing process (low temperature, mechanical, no chemicals).
- Extra virgin = the highest grade an olive oil can achieve under industry rules. To qualify as extra virgin, the oil must come from the first cold pressing, have a free acidity of no more than 0.8%, and pass sensory testing with no defects.
In other words, every extra virgin olive oil is cold pressed, but not every cold pressed oil is extra virgin. A cold pressed oil that has higher acidity or a flavor defect would be graded lower, typically as virgin olive oil rather than extra virgin.
The Olive Oil Times has written about how "cold pressed" became a marketing term for some producers, even though the underlying meaning is straightforward. For reputable producers, the phrase simply means what it has always meant: oil extracted at low temperatures from a single pressing.
Refined olive oil, labeled on store shelves as "pure olive oil" or "light olive oil," goes through an entirely different process. The oil is treated with heat or chemicals to strip out defects, producing a blend with a neutral flavor and very little of the natural antioxidants, vitamins, and polyphenols that extra virgin retains. Refined oils and cold pressed extra virgin oils are not in the same category. If you want to see what a traditional cold pressed EVOO looks like in practice, our Extra Virgin Olive Oil from Crete is made the same way it has been for four generations.
Why Cold Pressed EVOO Holds More Nutritional Value
Cold pressing preserves what the fruit naturally contains. Refining strips it out. That is the full nutritional story.
Extra virgin olive oil from a cold pressing process keeps its:
- Polyphenols, natural antioxidants linked to cardiovascular and anti-inflammatory benefits
- Oleic acid, the monounsaturated fat that the Mediterranean diet is built around and that is associated with heart health
- Vitamin E, which supports immune and skin health
- Natural flavor compounds, which give each oil its unique taste depending on the olive variety and region
The European Food Safety Authority has formally recognized olive oil polyphenols for their role in protecting LDL particles from oxidative damage, with the health claim tied specifically to oils containing at least 5mg of hydroxytyrosol per 20g of oil. A high quality cold pressed EVOO from Koroneiki olives can carry polyphenols at 500mg/kg and above, well above that threshold.
For readers curious about olive oil as a whole, the American Heart Association also notes that olive oil has the highest percentage of monounsaturated fat among edible plant oils, and that replacing animal fats with olive oil is associated with meaningful heart health benefits.
Why Kofinas Uses "First Cold Pressed" on Our Label
We have been using "first cold pressed" on our bottles for four generations, and the reason is simple: it is the term the industry has always used for oil made this way.
Our Koroneiki olives are harvested by hand in the Messara Valley in Crete, cold pressed within hours of harvest, and stored in tins to protect the oil from light until it is bottled daily in small batches. No heat, no chemicals, no blending with other oils. That has been our process since the beginning, and "first cold pressed" is the most accurate way to describe it on a label.
We do not treat the phrase as a marketing claim. It is a factual description of how the oil was made, consistent with how it is used across the olive oil world. The same process applies to our Certified Organic EVOO, which adds EU organic certification on top of the same cold pressing approach, and to the infused olive oils collection, which is built on the same Koroneiki base and infused in-house with dry herbs, spices, and citrus.
Finding a Good Cold-Pressed Olive Oil
If you are shopping for a quality cold-pressed olive oil, a few things on the label help you identify a well-made bottle:
- Grade: Extra virgin is the highest quality grade. "Pure" and "light" are marketing terms for refined blends.
- Olive variety: Single-origin monovarietal oils, like those made from Koroneiki, offer a clearer flavor profile and typically higher polyphenol levels than generic blends.
- Origin: A named region, like the Messara Valley, is a stronger indicator than a broad country label.
- Packaging: Dark glass or tin protects the oil from light, which is one of the main factors that degrades olive oil over time.
- Family producer: Buying from a family producer with a specific region reduces the risk of getting a blended or diluted oil.
- If you want to try a few options before committing to a full bottle, the Kofinas gift sets offer mix-and-match sampler sizes. You can also order from the full EVOO collection online, or if you are in the Cincinnati area, visit us at Findlay Market, by appointment at our Montgomery store (8210 Market Place Lane, Cincinnati, OH 45242), or find us at a local farmer's market during the summer season.
FAQs: Cold Pressed Olive Oil
Is cold pressed olive oil the same as extra virgin olive oil?
In most cases, yes. Every extra virgin olive oil is cold pressed, because the cold pressing process is required to qualify for the extra virgin grade. The terms are usually used together, or interchangeably, on a bottle. "First cold pressed" is an older industry phrase that describes the same process.
What does "first cold pressed" mean on a label?
It goes back to the days when olive mills would press the paste multiple times, with the first pressing producing the best oil. Today, most mills use a centrifuge and the term is more of an industry standard than a technical description of multiple pressings. On a Kofinas bottle, "first cold pressed" means the oil was mechanically extracted at low temperatures without heat or chemicals, from a single pressing.
Is cold pressed olive oil healthier than refined olive oil?
Yes, from a nutritional standpoint. Cold pressed extra virgin olive oil retains its natural polyphenols, antioxidants, oleic acid, and vitamins. Refined olive oil, often sold as "pure" or "light," has most of those compounds stripped out during the refining process. The cold pressing process is what preserves the nutritional value.
Can you cook with cold pressed olive oil?
Yes. With a smoke point of around 375-405°F, cold pressed extra virgin olive oil works for sautéing, roasting, grilling, baking, and light frying, along with dressings, marinades, and finishing dishes. The main time you would use a lower-grade olive oil is for deep frying at very high heat.
How long does cold pressed olive oil last?
An unopened bottle stored in a cool, dark spot lasts 18-24 months. Once opened, enjoy it within 9-12 months for peak flavor and the full benefit of its polyphenols. The main factors that affect shelf life are moisture, light, and heat. Keep the cap sealed, store it out of direct sunlight, and avoid the refrigerator, since cold temperatures cause condensation that can lead to rancidity.
Why do some olive oil bottles say "first cold pressed" and others just say "cold pressed"?
It is a labeling preference. Both phrases refer to the same process. "First cold pressed" is more traditional and ties back to the older practice of multiple pressings, while "cold pressed" is the shorter modern version. Both indicate oil extracted at low temperatures without heat or chemicals.
