First cold pressed oil, or better known as Extra Virgin Olive Oil, “cold pressed”, often recommended by doctors, is usually the best quality EVOO obtained from the first olives of the harvest through a first pressing process. cold mechanical at less than 27ºC. Let’s see in detail how this process is carried out both artisanally and industrially, and what benefits cold-extracted olive oil has.
Benefits of cold-pressed olive oil (cold extraction)
First cold pressed olive oil is what doctors recommend to call the extra virgin olive oil labeled with the nickname “Cold Extraction”, the healthiest and highest quality olive juice. In this way, the aim is to alter the flavor and original properties of the fruit as little as possible, resulting in a natural olive juice with a maximum content of polyphenols and other natural antioxidants beneficial to health such as: vitamin E (alpha-tocopherol). , hydroxytyrosol, oleocanthal, squalene, etc. We can perfectly recognize them in a cold-pressed Extra Virgin Olive Oil due to its slightly more bitter and spicy flavor.
The secret is in the polyphenols
These polyphenols or bioactive compounds in Extra Virgin Olive Oil, together with its high oleic acid content (more than 80%), are truly responsible for its health benefits recognized by the EFSA (European Food Safety Agency) and others. scientific studies like Predimed:
- Regulates cholesterol and cardiovascular health.
- Anti-inflammatory and antioxidant effects.
- Benefits on the digestive system.
- Benefits on diabetes.