Cold pressing is a frequently heard term in olive oil production, yet often not fully understood. Briefly, it means extracting oil from olive paste by processing it at low temperatures.

In this production method, the olive paste does not exceed 27°C during pressing. The low temperature preserves the olive oil’s natural aroma and beneficial components.

In olive oils obtained through the cold press method:

• The aroma is more distinct

• Fruity notes are more pronounced

• Polyphenol and vitamin values are higher

However, cold pressing comes at a cost. Production at lower temperatures means lower oil yield. For this reason, cold press olive oils are generally more valuable.

The cold press method preferred by Sadık Amca is part of a production philosophy that respects the nature of the olive. The goal is not to obtain more oil, but to produce better olive oil.