The main difference between cold pressing and hot pressing in olive oil is the difference in temperature values during the extraction process. In the cold pressing method, the temperature of the water used during the processes is set to a maximum of 27° C.
The temperature difference between cold pressed and hot pressed also affects many factors such as nutritional value, smell and taste. In the cold pressed process, olive pastes are heated because the heat lowers the viscosity and facilitates the extraction of the oil, but on the other hand, the oil loses its aroma and flavor as the volatile compounds responsible for providing the pleasant smell and flavor in olive oil evaporate.

What is cold pressed olive oil?

If the oil is extracted at a temperature below 27°C, it is called cold-pressed olive oil, which provides the highest quality in terms of flavor and aroma, preserves all its properties and is more beneficial to health.

What is hot pressed olive oil?

If the squeezing processes are carried out at higher temperatures, much more oil and volume will be obtained from the same amount of olives. The temperature used in the applied methods is above 27°C in order to obtain more oil from olives and therefore more yield. As a result of this method, olive oil loses its nutritional values and its pleasant aroma and smell.

Cold Press and Hot Press Differences

Nutritional values
Hot-pressed olive oils, which are prepared by processing at high temperature values, lose their nutritional values due to high temperatures. When the two methods are compared with each other in terms of health, cold pressed oils are healthier than hot pressed.

Smell
In the hot pressing method, olive oil loses its pleasant smell. Cold pressed olive oils have natural and pleasant fruity aromas.

Taste
Hot-pressed olive oils prepared by processing at high temperatures lose their antioxidants. The antioxidants preserved in cold-pressed olive oils cause a pleasant burning sensation in the throat or nasal passages when olive oil is tasted.

Antioxidant
Antioxidants are very important to protect the body from oxidative stress, which is gradually increasing with today's living conditions. When olive oils are prepared with the hot pressing method, it causes a decrease in the amount of antioxidants that should be present in the oil.

While olive oil loses its unique values as a negative effect in hot pressing, free fatty acids also appear due to the heat. Cold-pressed olive oils are superior to hot-pressed olive oils when compared with hot-pressed and cold-pressed in terms of health, nutritional values, taste and smell.

In the production of a healthy olive oil, the method used should be cold pressed. Olive oil should be produced as soon as possible with fresh olives collected in order to preserve its antioxidants and nutritional values. When cold-pressed and hot-pressed olive oils are smelled, cold-pressed olive oils will make you feel the difference with their natural fruity scents.

In the production of hot pressed olive oils, olives lose their antioxidants due to exposure to high temperatures during the extraction processes. When evaluated as a taste, when cold pressed olive oil is tried, it creates a pleasant burning sensation in the nose due to the antioxidants it has.