In brief
- “First cold pressing” and “cold extraction” are not the same.
- Under Delegated Regulation (EU) 2022/2104, both are reserved for virgin and extra virgin olive oils obtained below 27 °C, but they identify different extraction systems.
- First cold pressing refers to a traditional hydraulic-press system; cold extraction refers to percolation or centrifugation of olive paste.
- The wording alone does not prove that one oil is superior: the extra virgin category depends on compliance with the required chemical and organoleptic criteria.
“First cold pressing” is one of the best-known phrases on olive oil labels. Today, however, many oils say “cold extracted”. Are they simply two ways of saying the same thing? No: in the EU they have precise technical meanings.
What does first cold pressing mean by law?
Regulation (EU) 2022/2104 states that “first cold pressing” may appear only on virgin or extra virgin olive oils obtained below 27 °C from the first mechanical pressing of the olive paste using a traditional hydraulic-press extraction system.
What does cold extraction mean?
The same regulation reserves “cold extraction” for virgin or extra virgin olive oils obtained below 27 °C by percolation or centrifugation of the olive paste. Centrifugation is central to modern continuous mills: after crushing and malaxation, phases are separated by physical differences and centrifugal force rather than by pressing traditional mats.
Why 27 °C?
27 °C is the regulatory threshold for using these optional reserved terms. It does not mean that one universal temperature determines final oil quality on its own.
Research shows that malaxation temperature and time can affect yield, phenolic compounds and volatile profile, with effects also depending on cultivar, ripeness and processing conditions. Therefore “colder” does not automatically mean “better” in every situation.
Does “first pressing” imply a second pressing?
Not in the way many consumers imagine. The wording is tied to the traditional process defined by law. In modern continuous systems, “cold extraction” is the relevant term when the legal conditions are met. A modern EVOO without “first cold pressing” is therefore not automatically inferior.
Does cold extracted automatically mean top-quality extra virgin?
No. Extraction temperature is only one part of the process. To be classified as extra virgin olive oil, the oil must comply with the chemical and organoleptic requirements laid down in EU rules. “Cold extracted” does not replace those checks.
How to read the label in 20 seconds
- First cold pressing: traditional hydraulic presses, below 27 °C.
- Cold extraction: percolation or centrifugation, below 27 °C.
- Neither phrase: does not automatically mean poor quality; these are optional terms subject to precise conditions.
- Extra virgin: a regulated category requiring compliance with its conformity criteria.
FAQ
Are first cold pressing and cold extraction synonyms?
No. Both require temperatures below 27 °C, but they refer to different extraction systems.
Can oil extracted at 26 °C say cold extracted?
Yes, if it is virgin or extra virgin and the process meets the methods specified by the regulation.
Is oil without “cold extracted” worse?
Not necessarily. The absence of the phrase alone cannot establish quality or legal category.
Does a lower temperature always make better oil?
No. Studies show complex interactions among temperature, yield, phenolics and aromas, also influenced by cultivar and process conditions.
Conclusion
First cold pressing and cold extraction are regulated terms, not interchangeable slogans. Both concern processing below 27 °C, but describe different technologies. Consumers should read them as process information, not as an automatic quality ranking.
Sources and further reading
- European Commission, Delegated Regulation (EU) 2022/2104, Art. 10: EUR-Lex.
- Consolidated Regulation (EU) 2022/2104: EUR-Lex.
- Angeloni G. et al., Balancing Efficiency and Quality, AgriEngineering, 2024: study.
- Veneziani G. et al., Application of Low Temperature during the Malaxation Phase, Foods, 2021: study.
- Wikimedia Commons, Centrifuga orizzontale g1.jpg, Giancarlo Dessì, CC BY-SA 3.0: image credit.
