The liquid product obtained from the extraction of the flesh part of the olive tree's ripened fruit is known as the olive oil. The olive oil color varies from yellow to golden, and some varieties extracted from the unripe fruits are with slight green in color. Different variety of oils with distinct characteristics and qualities by each country cultivates olives. The variation is mainly depending upon the district and ripeness of fruit, which leads to the manufacturing of the best olive oil for cooking.

How is olive oil treated?

A ripe olive oil fruit without its pit contains about twenty to thirty percent of oil, depending upon the climate and type of cultivation done. The oil obtained from the first mechanical pressing without any further treatment is known as virgin olive oil, and its quality depends upon the state of the fruit. 

Oil extracted from the best fruit is fit for consumption without any further treatment. The crushing machinery used may vary depending upon the area or the country; for example, Roman crusher consists of colonial stones operated by an animal like a mule or a bull or by hand compared to the modern hydraulic press.

To prevent fatty acid formation, the best quality olive oil that is edible must be removed from the pulp as early as possible. Once the initial pressing is completed, the pulp residue obtained is again pressed with hot water from which the second pressing of oil, which contains higher acid content. 

The oil is inferior to virgin oil and is commonly known as lampante, as it is used to fuel the lamps for light. The lampante oil is further refined, which removes the acid, odor, and color and is sold as refined olive oil. 

Extraction of olive oil

In many of the olive oil bottles, the label states that it is first pressed or cold pressed olive oil. Some manufacturing companies use it just as a buzzword for marketing, but it has significance. It means the oil obtained from the crushing of the fruits and pressed only once. The olive oil obtained by this process is of the highest quality and purity level. In the cold press, the temperature doesn't exceed a certain temperature during the entire process, around eighty-degree Fahrenheit. 

High quality and purity of extra virgin olive oil

Maximum quality is ensured when the olives are kept at a cooler temperature. In some regions, it is stated that the first cold press is the only true way to obtain high quality and purity of extra virgin olive oil. Manufacturers who extract olive oil by pressing and heating the pulp produce low olive oil quality. These manufacturers are not focused on creating high-quality olive oil for the consumers.

The final thought!

The olive oil manufactured through the first cold press has a flavor and texture, which will differentiate it from the other extractions in a good way. The flavors and aroma are much more alive and have natural earthiness and freshness in them. The first pressed olive oil contains the most antioxidants, which are highly beneficial for health. The fresher the olive oil is better for cooking and consumption. 


The author depicts cold pressed olive oil as the perfect cooking oil, particularly if you really want to flavor your delicious recipes. This oil is used as a fried medium, a marinating product, a coating, etc. For more info, contact our service providers.