If you’ve ever shopped for olive oil, you’ve likely seen the words “first cold pressed” in bold on a bottle. It sounds premium—like you’re getting the very best Extra Virgin Olive Oil —but here’s the truth: it’s mostly a marketing term, not a measure of quality.
What “First Cold Pressed” Originally Meant
In traditional olive oil production, olives were crushed into a paste with stone mills and placed between mats. Hydraulic presses would extract the oil without heat, producing what was called the “first cold pressed” batch. The leftover paste could then be pressed again—this time with heat or hot water—to yield a lower-quality oil. The first pressing was considered superior.
Why the Term Doesn’t Matter Today
Modern Extra Virgin Olive Oil is not made with presses at all. Instead, producers use a continuous centrifuge system that extracts the oil from the paste in a single step. There is no “second” pressing—so all genuine Extra Virgin Olive Oil is, by definition, first and cold pressed.
In fact, under international standards, olive oil can only be classified as Extra Virgin if it is produced mechanically, without chemicals, and kept under 27°C (80°F) to protect its flavor and nutritional value. Did you know Piro is Cold-extracted at 23°C? Whether the label says first cold pressed or not, the best olive oil already meets these conditions.
The Real Markers of Olive Oil Quality
Instead of focusing on outdated marketing language, look for the qualities that truly matter in high-grade, high antioxidant olive oil :
- Early Harvest – Olives picked while still green produce oil that’s richer in polyphenols and flavor.
- Fast Milling – Milling within hours of harvest keeps oxidation low and preserves antioxidants.
- Temperature Control – Maintaining low temperatures during production safeguards nutrients.
- Transparency – Trust brands that openly share their sourcing, production, and testing details.
Why Piro Stands Apart
At Piro, we produce Extra Virgin Olive Oil without relying on gimmicks. Our oil is made from early-harvest olives grown within a 70 km radius of our Tuscan mill, hand-picked, and milled within hours. We use a unique filtering system developed with the Italian National Center for Research to ensure unparalleled purity and high antioxidant content.
If you’re ready to taste the difference, explore our Piro finishing oil and Cucino cooking oil — crafted for both raw and heat-friendly cooking, without compromise.
When choosing the best Extra Virgin Olive Oil, skip the buzzwords and focus on what’s in the bottle—because the real difference is in the freshness, the harvest, and the care taken at every step.
