Cold Pressed vs Extra Virgin Olive Oil: What’s the Difference?
Introduction
When shopping for olive oil, terms like "cold pressed" and "extra virgin" often cause confusion. Are they the same? Not quite. Let’s explore their key differences and how each fits into your cooking and wellness routine.
What is Extra Virgin Olive Oil (EVOO)?
EVOO is the highest quality olive oil, extracted from fresh olives without heat or chemicals. It has a low acidity (under 0.8%) and retains the natural flavor and nutrients.
What is Cold Pressed Olive Oil?
“Cold pressed” refers to the method of extraction—done without heat to preserve flavor and nutrients. Most extra virgin olive oils are also cold pressed, but not all cold pressed oils qualify as EVOO.
Key Differences
| Feature | Cold Pressed | Extra Virgin Olive Oil |
|---|---|---|
| Processing | No heat, minimal processing | First press, unrefined |
| Acidity Level | Not always defined | ≤ 0.8% |
| Nutritional Value | High | Highest |
| Flavor Profile | Mild to Strong | Bold, fruity, peppery |
| Use | Cooking & Skin Care | Best for drizzling & salads |
Which One Should You Choose?
For maximum health benefits and flavor, go with extra virgin olive oil. If budget is a concern or you're using it for cosmetic purposes, cold pressed oils are still a good option.
Conclusion
While both cold pressed and EVOO are healthier than refined oils, EVOO offers the best of both worlds—nutrition and taste. Choose wisely based on your needs.
