The designation applied to certain olive oils refers to the method of extraction and the purity of the oil produced. It signifies that the oil was obtained through mechanical means, such as pressing, without the use of heat or chemical solvents. This cold-pressing process preserves the natural flavor, aroma, and nutritional qualities of the olive fruit. For example, the highest grade, often labeled “extra,” must meet stringent chemical and sensory standards in addition to being produced through this mechanical process.
This classification is important because it assures consumers of a superior product retaining its natural characteristics and beneficial compounds, such as antioxidants. Historically, the unadulterated juice of the olive has been prized for its flavor and health benefits. Labeling based on processing methods provides a means to differentiate between oils produced with care and those refined or extracted using less desirable techniques. This differentiation allows consumers to make informed choices based on desired qualities and intended use.
