It may surprise you, but the answer is no! That’s because all extra virgin olive oil is, by definition, “first cold-pressed.” The phrase “first cold-pressed” may distinguish extra virgin olive oil from seed oils (e.g., canola, vegetable, corn, soy, etc.) that are extracted with high heat and/or chemical solvents, but it can’t be used to distinguish one extra virgin olive oil from another. Extra virgin olive oil is produced at temperatures below 80.6°F, which is “cold” compared to high-heat extraction. Similarly, with all extra virgin olive oils, there’s only one extraction (“pressing”), so the word “first” is redundant. Olive oils produced at higher temperatures or from a second pressing will fail to meet the exacting standards for extra virgin olive oil.
It’s also worth noting that the term “pressed” is outdated. It was coined at a time when olive oil was extracted using a hydraulic press. Today, the vast majority of olive oil is extracted using a centrifuge. Click here to check out a video about how olive oil is made.
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The North American Olive Oil Association is committed to supplying North American consumers with quality products in a fair and competitive environment; to fostering a clear understanding of the different grades of olive oil; and to expounding the benefits of olive oil in nutrition, health, and the culinary arts. | © North American Olive Oil Association. All Rights Reserved.