Is cold-pressed olive oil better and why?

Is cold-pressed olive oil better and why?

When you're holding a bottle of olive oil, you might come across the term "cold-pressed." But what does it actually mean? And does it make a difference to the taste and quality?

At CARDENAU, the answer is clear: yes. Cold pressing is essential to preserve the natural flavor and beneficial properties of olive oil.

The short answer

Yes, cold-pressed olive oil is better, both for taste and health. When olives are pressed without heat, more antioxidants, vitamins, and natural flavor compounds are preserved. This results in a fresher, more complex oil that also has documented health benefits.

What does "cold-pressed" mean?

"Cold-pressed" means that the oil is extracted mechanically at a temperature below 27 degrees Celsius. This happens shortly after harvesting, so the olive fruit retains its freshness and nutrients. It is a gentle method that requires quality at every stage - from harvesting to pressing.

Unlike refined olive oil, where heat and chemicals remove flavor and nutrients, cold pressing ensures a pure oil, full of character and complexity.

Taste, quality and durability

Cold-pressed olive oil has a more nuanced flavor – often with notes of grass, artichoke, almond, or pepper. The slight bitterness and the characteristic tingling sensation in the throat are signs of a high content of polyphenols. This is not a flaw, but a mark of quality.

At the same time, the oil has a longer shelf life because the antioxidants naturally protect the oil from rancidity.

Health benefits

Polyphenols such as hydroxytyrosol and oleocanthal are only preserved if the oil is not heated during production. These substances have anti-inflammatory properties and protect blood lipids from oxidative stress. They are found in particularly high levels in extra virgin olive oil, which is cold-pressed.

Our approach

At CARDENAU, we work exclusively with organic, cold-pressed extra virgin olive oil. Our collaboration with Peña Luna in Spain is based on shared values: quality over quantity, gentle processing, and respect for the raw material.

We have selected two hand-picked varieties - Arbequina and Pico Limón, which are pressed the same day they are harvested. The result is a harmonious oil with soft fruitiness, subtle bitterness and plenty of depth.

From our family to your kitchen.

Cold-pressed olive oil isn't just a technique, it's a philosophy. It's about preserving the best of nature and bringing it to the kitchen. For us, it's not a question of whether the oil is cold-pressed – it's a matter of course.

Would you like to experience the difference yourself?

Try our organic, cold-pressed olive oil and feel how the taste elevates your kitchen.
Buy it here.