On often sees "cold extracted" and "first cold pressed" on olive oil bottles. They do not mean the same thing, and one of them is now widely misused. Here's what European regulations actually say, and what you should look for instead to judge the quality of a green fruity organic olive oil.
What these two terms really mean
First cold pressed: a traditional method
"First cold pressed" refers to extraction carried out using a traditional hydraulic press, at a temperature below 27 °C. The crushed olives, reduced to a paste, are placed on scourtins (filter mats), then mechanically pressed. The oil flows out by gravity and pressure. This method is old, slow, and still used in some artisanal mills. It produces oils with a particular aromatic profile, often more rustic. To discover what this tastes like, a ripe fruity olive oil from a carefully harvested crop is a good illustration.
Cold extracted: the modern standard
"Cold extracted" refers to extraction by centrifugation at a temperature below 27 °C. The olive paste is kneaded, then passed through a horizontal centrifuge (the decanter) which separates the oil from the vegetation water and pomace. This is the method used in almost all modern Italian mills. It is faster, more hygienic, and allows large volumes to be processed without loss of quality. The 500 ml discovery duo allows you to compare two aromatic profiles produced by this method.
Why "first cold pressed" is often a marketing argument
The centrifugation revolution
Since the 1990s, centrifugation has replaced the hydraulic press in the vast majority of Italian oil mills. It reduces the contact time between the paste and air, limits oxidation, and allows precise temperature control throughout the process. The result: fresher, more stable oils with better-defined aromatic profiles. Today, more than 95% of Italian production uses centrifugation. The mention "first cold pressed" on a modern bottle is therefore, in most cases, technically inaccurate. For professionals who supply their establishments, the professionals' area details available formats and supply conditions.
What European Regulation CE 29/2012 says
European Commission Implementing Regulation CE 29/2012 is precise on this point. It defines two distinct and non-interchangeable terms:
- "Cold extracted": applicable only to oils obtained by centrifugation at a temperature below 27 °C.
- "First cold pressed": applicable only to oils obtained by traditional hydraulic press at a temperature below 27 °C.
Using the term "first cold pressed" on an oil produced by centrifugation is therefore not compliant with this regulation. However, it is a common practice, because the term evokes craftsmanship and tradition, two effective commercial arguments. Our trio olive oil selection clearly indicates the extraction method used on each bottle.
What really matters on the label
Quality indicators to look for
The extraction method, whether by press or centrifugation, is not sufficient to guarantee final quality. What matters is the entire process: the olive variety, the harvest date, the time between picking and pressing, and storage conditions. The Carolea variety, grown in Calabria and harvested between October and November, must be pressed within 24 hours of picking to preserve the oil's aromatic integrity. This delay is a real production constraint, rarely mentioned on labels but crucial for quality. For large quantities, the jeroboam of organic extra virgin olive oil is a suitable option for large tables and professionals.
The six criteria that really matter
- Olive variety: it determines the aromatic profile (green fruity, ripe fruity, pungency, bitterness).
- Harvest date: an early harvest gives an intense green fruity, a late harvest a softer ripe fruity.
- Time before pressing: less than 24 hours is the golden rule for quality oils.
- Extraction temperature: below 27 °C, whether pressed or centrifuged.
- Free acidity level: less than 0.8 g per 100 g for extra virgin, less than 0.3 g for the best.
- Packaging: tinted glass bottle or stainless steel can, protected from light and heat.
Frequently asked questions
What is the difference between cold extracted and first cold pressed?
Both terms guarantee an extraction temperature below 27 °C, but they refer to two different methods. First cold pressed uses a traditional hydraulic press. Cold extracted uses centrifugation. European Regulation CE 29/2012 prohibits confusing them on the label.
Is "first cold pressed" oil better than "cold extracted" oil?
Not necessarily. The quality of an olive oil depends above all on the olive variety, the ripeness at harvest, the time before pressing, and storage conditions. The extraction method is just one factor among others. An oil cold-extracted by centrifugation, made from hand-picked olives pressed within 24 hours, will often be superior to a hydraulically pressed oil produced under poor conditions.
Can "first cold pressed" be written on a bottle produced by centrifugation?
No. European Commission Implementing Regulation CE 29/2012 reserves this term for oils obtained by traditional hydraulic press. Using it on a centrifuged oil constitutes a misleading statement under European regulations on olive oil labeling.
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