One of the most commonly heard terms in olive oil production is "cold pressing." It's known that the most valuable oils in terms of health and flavor are obtained through this method. So, what exactly is cold pressing, and why does it hold special significance in September?
What is cold pressing?
Cold pressing is a method of crushing olives at a temperature below 27°C and separating the oil. Thanks to this low temperature:
-
The polyphenols and antioxidants contained in olives are preserved.
-
The oil does not lose its aroma or nutritional value.
-
It reaches our tables without its natural structure being altered.
In short, cold-pressed olive oil is the purest, healthiest, and highest quality olive oil.
Importance in September
-
Early Harvest Period
September is the time when olives are not yet fully ripe, but are at their richest in polyphenols. Cold pressing during this period maximizes the health benefits of olive oil. -
Flavor Profile
Cold-pressed oils obtained in September have a sharper, fruitier flavor and a slight burning sensation in the throat. This taste is indicative of high polyphenol content. -
Long Shelf Life
Thanks to their polyphenols, these oils are resistant to oxidation and remain fresh for a long time when stored under the right conditions.
Benefits of Cold Pressing
-
It strengthens the immune system.
-
It supports cardiovascular health.
-
It slows down cell aging.
-
It protects the digestive system.
At Delice Farm House, we produce all our olive oil using the cold-pressing method during our early harvest season, which begins in September. This allows us to offer you the highest polyphenol content, healthiest, and most natural olive oil.
