Is unrefined olive oil and cold pressed olive oil the same thing?

Answer 1

There are many types of olive oil, each made in a different way. 'Cold-press' olive oils are made with a special chemical-free process that results in higher-quality olive oil with lower acidity. Most virgin olive oils are made with this cold press technique, and so are fruitier and lighter than regular olive oils.

Regular olive oils tend to have a lighter color, less noticeable flavor, and a lower smoking point than cold pressed olive oils. The lack of flavor makes this oil ideal for certain types of baking, where the flavor of olives is undesirable. They are also less expensive, as the chemical processes used to refine this oil are more accessible to manufacturers.

Answer 2

Unrefined and cold pressed are terms with different meanings. Unrefined olive oil has not been subjected to refining methods using charcoal, chemicals, or filters. Refining methods are used on olive oil that has a high acidity level and/or defects that come from crushing poor quality olives. Cold pressed is a bit of a misnomer. In order to extract oil from olives, the olives must be heated while they are pressed. By IOOC standards, olives that are pressed at a temperature below 90 degrees F are cold pressed. Some olive growers around the world have set even higher standards and use much lower temperatures in order to retain the health benefits and flavor of olive oil. For instance, Veronica Foods Company, who supplies Olivella with EVOO, is dedicated to making sure that their growers only crush olives at temperatures below 69 degrees F.