When shopping for olive oil, you’ve probably come across the term cold pressed on labels. But what does it actually mean, and why does it matter? At LELE, we believe in transparency and quality, so let’s break it down.
The Meaning of Cold Pressed
Cold pressing is a method of extracting oil from olives without the use of excessive heat or chemicals. To be considered cold pressed, the temperature during extraction must stay below 27°C (80.6°F). This ensures that the oil retains its natural flavors, nutrients, and antioxidants.
Why Temperature Matters
Heat can degrade the delicate compounds that give extra virgin olive oil its vibrant taste and health benefits. Cold pressing preserves these qualities, resulting in a fresher, richer oil packed with polyphenols, the powerful antioxidants linked to numerous health benefits.
The Process
Cold pressed olive oil is made by mechanically crushing olives into a paste and then applying pressure to extract the oil. No heat or chemicals are involved, ensuring the final product remains pure and unaltered.
The Benefits of Cold Pressed Olive Oil
Superior Flavor: Retains the fresh, fruity, and peppery notes of high-quality olives.
Nutrient-Rich: Maintains essential fatty acids, vitamins, and antioxidants.
Pure & Natural: No chemicals or refining processes alter its composition.
LELE’s Commitment to Quality
At LELE, we uphold traditional cold pressing methods to bring you the finest extra virgin olive oil. Every drop of LELE oil is carefully crafted to preserve its natural goodness, ensuring you get the purest taste of Puglia in every refill.
So, next time you see cold pressed on a bottle of olive oil, you’ll know it’s a mark of quality, tradition, and care. Experience the difference with LELE.
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