What is Cold Pressed Extra Virgin Olive Oil?

Historically, the term ‘cold pressed olive oil’ referred to olive oil that was produced from olives that were freshly harvested then pressed early in the day when the large mill stones were cold before friction began to heat them up.

What is the difference between 'cold pressed' extra virgin olive oil and cold extracted extra virgin olive oil?

The term ‘cold pressing’ or ‘first cold pressed’ extra virgin olive oil originates from the traditional methods of olive oil pressing. The ancient traditional olive mills consisted of large slabs of stone, a pile of circular mats and a donkey. The mill stones were pushed around by a donkey which crushed the olives to a paste. It was then placed on the mats which were then stacked and pressed to squeeze out the oil and water, which would then be separated.

Some olive paste would remain on the mats and this would then go through another second pressing producing more oil but of a lower quality second pressing.

Traditional olive presses are very rarely used today but the term cold pressed is still used. Why? Maybe because people understand what cold pressed is as this language is used in the juicing business and with other types of oils.

Cold-extracted olive oil, on the other hand, still follows the ancient process of olive oil production, the crushing, mixing and separating oil from the water, but using the most up-to-date method of centrifugation.

The modern technology prevents oxidation from heat, light and air. It is a far easier, more hygienic, more accurate process, which results in a far healthier, higher quality product.

These modern milling machines keep the temperature below 27c, which preserves the healthful polyphenols. At Olive Fabrica, the home of the Governor EVOO, the temperature is constantly monitored, which keeps the average temperature very low.

We look for an average temperature between 17-21 °C, the cooler the better, knowing this makes a huge difference to the aroma, flavour profile and its healthful polyphenol levels. This is why cold pressed olive oil retains the natural smell and taste of olives.

It is associated with numerous potential health benefits to overall health and wellbeing, including supporting a healthy immune system, helping to reduce cholesterol, protecting against cancer , boosting heart health, reducing inflammation, improving brain health, slowing ageing, combating diabetes and reducing all-cause mortality.

As well as all its amazing health benefits, it is absolutely delicious too!

Exploring the Health Benefits of Incorporating Cold Pressed Extra Virgin Olive Oil in Your Diet

When it comes to promoting good health, incorporating cold pressed extra virgin olive oil into your diet can be a game-changer. Not all oils are created equal, and the process of cold pressing ensures that the oil retains its natural goodness and nutritional value.

Compared to regular olive oil, cold pressed extra virgin olive oil is packed with antioxidants and healthy fats that can benefit your overall well-being. It is a staple in the Mediterranean diet, known for its heart-healthy properties and numerous health benefits.

Here are 12 compelling reasons why you should consider adding cold pressed extra virgin olive oil to your daily diet:

Rich in monounsaturated fats that support heart health.
Contains powerful antioxidants that help fight inflammation.
Supports brain function and may reduce the risk of cognitive decline.
Helps lower bad cholesterol levels while increasing good cholesterol.
Aids in digestion and may improve gut health.
Supports weight management when consumed as part of a balanced diet.
May reduce the risk of chronic diseases such as cancer and diabetes.
Improves skin health due to its moisturising properties.
Enhances hair strength and shine when used topically or ingested.
Boosts immunity with its antimicrobial properties.
Acts as a natural anti-inflammatory agent for joint health.
Adds delicious flavour to dishes without compromising on nutrition.
The Governor is scientifically proven to contain up to ten times more Polyphenols than your average olive oil. Polyphenols are anti-inflammatory, antioxidant, gut-supporting, anti-diabetic, and cancer-fighting molecules. They protect the heart, lower bad cholesterol, and have even been shown to improve brain function.
The Governor contains one of the highest concentrations of Oleocanthal ever recorded. EVOO, rich in Oleocanthal has the potential to enhance cognitive function, address diabetes, regulate inflammation, resist cancer, support heart health, and decelerate the ageing process.
The olives are harvested early and cold-pressed at temperatures lower than the norm.

By choosing cold pressed extra virgin olive oil over regular varieties, you are not only elevating the taste of your meals but also taking a proactive step towards improving your overall health and well-being.

Make this golden elixir a part of your daily routine and experience the transformative benefits it has to offer for both your body and mind!

Elevate Your Cooking Experience with the Liquid Gold - Cold Pressed Extra Virgin Olive Oil!

This premium ingredient not only enhances the flavour of your dishes but also brings a multitude of health benefits to the table. With its rich aroma and distinct taste, Cold Pressed Extra Virgin Olive Oil is a versatile addition to any kitchen.

Packed with antioxidants and healthy fats that promote heart health and overall well-being, choosing this high-quality oil means enhancing both taste and body care in your cooking.

Make the switch to Cold Pressed The Governor Limited Edition Extra Virgin Olive Oil today and experience the difference it can make in your dishes - a staple sure to elevate every meal!

To learn more, search the published medical research below on oleocanthal, oleacein, and other polyphenols found in high-phenolic extra virgin olive oil.

Olive Compound Oleocanthal: A New Possible Treatment Approach for Aggressive Prostate Cancer - Published November 2025
High Polyphenol Extra Virgin Olive Oil and Metabolically Unhealthy Obesity: A Scoping Review of Preclinical Data and Clinical Trials - Published February 2025
The Olive Oil Phenolic S-(-)-Oleocanthal Suppresses Colorectal Cancer Progression and Recurrence by Modulating SMYD2-EZH2 and c-MET Activation - Published January 2025
Acute Antiplatelet Effects of an Oleocanthal-Rich Olive Oil in Type II Diabetic Patients: A Postprandial Study - Published May 2024
Consumption of Olive Oil and Diet Quality and Risk of Dementia-Related Death - Published May 2024
Extra virgin olive oil enhances the blood-brain barrier function in Mild Cognitive impairment - Published December 2022
Oleocanthal Attenuates Metastatic Castration-Resistant Prostate Cancer Progression and Recurrence by Targeting SMYD2 - Published July 2022
The effect of Dietary Intervention with high oleocanthal and oleacein olive oil in patients with early stage chronic Leukemia - Published 21 January 2022
Olive Polyphenols: Antioxidant and Anti-Inflammatory Properties - Published June 2021
Oleocanthal is inhibiting lung cancer – published 11 June 2020
Safety Evaluation of single dose of Oleocanthal – published 20th January 2020
Oleocanthal combine with lapatinib treatmentsynergized against HER 2 breast cancer – published 15th February 2020
Alzheimer and cancer cells at the ULM and hunter college of New York ( Cornel University)
Oleocanthal rich restores the blood – brain barrier – Accepted 12th June 2019
Hydroxytyrosol, Tyrosol and Derivatives and Their Potential Effects on Human Health - Published May 2019
Oleocanthal on its oral anti breast cancer activity – published 9th April 2019
Optimization of taste masked oleocanthal – 5 October 2019
Oleocanthal rich enhances donepezil effect by reducing amyloid b and toxicity of Alzheimer disease – 8th may 2018
Olive oil intake is inversely related to cancer prevalence: a systematic review and a meta-analysis of 13800 patients and 23340 controls in 19 observational studies - Published July 2011