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Cold Pressed Olive Oil — Premium Extraction Method

Cold pressing is the noblest extraction method for olive oil. This ancestral process, perfected over centuries, preserves all the nutritional and aromatic qualities of the olive.

What is Cold Pressing?

Cold pressing refers to extraction performed at a temperature below 27°C (80°F), without adding artificial heat. This gentle method preserves the polyphenols, vitamins, and natural aromas of the olive. At CARTAEA, we press our olives within 6 hours of harvest to guarantee absolute freshness.

First Press vs Extraction

Unlike industrial oils that use chemical solvents or heat to maximize yield, first cold pressing uses only mechanical means. The result: extra virgin olive oil of incomparable purity and quality.

Nutrient Preservation

Cold pressing preserves up to 100% of polyphenols, powerful antioxidants with cardioprotective and anti-inflammatory properties. It also keeps intact monounsaturated fatty acids, vitamin E, and phenolic compounds that make premium olive oil so valuable.

CARTAEA cold pressing guarantees authentic extra virgin olive oil, preserving the pure essence of the Mediterranean olive.

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