Cold-pressed extra virgin olive oil is olive oil in its purest form. No heat, no chemicals, no intermediate steps that flatten the flavour or damage the natural nutrients. At Uliveto di Mede we follow a process that has been carried out the same way for generations — with respect for the olives, the land and the time each step needs. Below we explain how our oil travels from the tree in Sicarico to your bottle in Belgium.

What does "cold-pressed" actually mean?

"Cold-pressed" is a legally regulated term in the European Union. Olive oil may only be called cold-pressed if extraction is entirely mechanical and the temperature stays below 27 °C throughout the whole process. No solvents, no heat to get more oil out of the pulp, no refining afterwards.

The difference from refined or heat-extracted oils is considerable. Heat increases yield, but destroys the fragile aromatic compounds and a large share of the polyphenols — the antioxidants behind olive oil's health claims. Cold pressing gives less oil per kilo of olives, but what remains is oil as nature intended.

Step 1 — The harvest: timing is everything

Producing high-quality olive oil does not start in the press but in the grove. Olives must be harvested at exactly the right moment: too early and the yield is too low, too late and the olives lose their polyphenols and aromatic intensity.

In Puglia this moment usually falls between early and late November. We harvest by hand, not by machine. It is more labour-intensive, but more selective: only ripe, healthy olives make the cut. Damaged or overripe fruit — which causes higher acidity and flavour defects — is left behind.

The olives go to the mill that same day, in ventilated crates. No jute sacks, no storage for several days. With us, there are usually less than 6 hours between picking and pressing. That speed is crucial — from the moment an olive leaves the tree, its aromas and polyphenols start to break down.

Step 2 — Sorting and washing

At the mill, the olives are first cleared of leaves, twigs and dust, using a combination of air flow and vibrating sieves. They are then washed in cold water to remove any remaining soil or dust.

This step seems simple but it shapes the flavour profile. Leaves in the press give an overly grassy, sometimes bitter off-taste; soil introduces unwanted microbes. We only carry on with perfectly clean fruit.

Step 3 — Crushing into a paste

The washed olives are crushed into a smooth paste. We do this in a modern hammer mill — faster and more hygienic than traditional stone mills, but with the same end result: a smooth olive paste of pulp, stone and oil.

The temperature is measured continuously. Friction generates heat, and this is the step where many producers go wrong: they let the paste warm up so they can extract more oil. With us, the temperature stays strictly below 27 °C.

Step 4 — Malaxation: letting the paste "rest"

The paste is then stirred slowly in a closed malaxer for 30 to 60 minutes. This process — malaxation — lets the microscopic oil droplets clump together into larger drops that are easier to separate.

The longer the malaxation, the more oil can be extracted from the paste — but also the more aromas and polyphenols oxidise through exposure to oxygen. It is a delicate balance. We consistently choose a shorter malaxation time, at the expense of yield and in favour of flavour.

Step 5 — Centrifugation: separating oil from water

The mixed paste is then sent through a horizontal centrifuge (decanter). The high rotation speed separates oil, water and solids by density. The oil comes out on one side, the watery part (vegetation water) and the pulp on the other.

The raw oil then goes through a second, vertical centrifuge to remove the last traces of water. What remains is clear, golden-green extra virgin olive oil, straight from the press.

Step 6 — Settling and bottling

We let the fresh oil settle for 1 to 2 weeks in stainless steel tanks under a nitrogen atmosphere (to prevent oxidation). Sediment sinks to the bottom; the clear oil on top is then bottled. We filter our oil lightly — just enough to guarantee a longer shelf life, not so much that the flavour profile changes.

Bottling or tinning takes place in the same area, close to the olive mill. No intermediate transport in tankers, no storage in unknown conditions. From tree to sealed packaging, everything happens within a 30 km radius.

What this process delivers

An Apulian extra virgin olive oil that fully reflects its origin:

• Acidity below 0.3% (extra virgin standard: < 0.8%)
• Polyphenols between 350 and 500 mg/kg, depending on the harvest
• Bold, balanced flavour: green grass, almond, a peppery finish
• Fully traceable down to the plot

See our current harvest in the shop, or read more about Sicarico, the village where our olive grove lies.

Frequently asked questions about cold pressing

Is "first pressing" the same as "cold-pressed"?

Not quite. "First pressing" refers to the very first extraction — historically meaningful when several pressings were common, but today effectively obsolete (modern mills press only once). "Cold-pressed" refers to the temperature during the process (< 27 °C). For today's extra virgin olive oil, "cold-pressed" is the relevant term.

Why does cold pressing matter for health?

Polyphenols, vitamin E and the natural aromas in olive oil are heat-sensitive. Above 30 °C they start to break down; above 50 °C the loss speeds up dramatically. By staying below 27 °C, these nutrients are kept in the bottle.

Can you taste the difference between cold-pressed and refined?

Very clearly. Cold-pressed extra virgin olive oil has a complex aroma (grass, herbs, sometimes tomato leaf or artichoke), a slight bitterness and a peppery finish. Refined oil is neutral, flat, and has no tingle in the throat — that tingle is the signature of polyphenols.

How much oil do you get from one kilo of olives?

With cold pressing and short malaxation: usually a 12–16% yield, depending on ripeness and cultivar. Industrial heat extraction gets 20% or more from the same olives, but with a considerable loss of quality.

How long does cold-pressed olive oil keep?

Unopened and stored somewhere cool and dark: 18 to 24 months from the harvest date. Once opened: 6 months for optimal flavour and polyphenols. A tin protects better than a bottle, because light is olive oil's greatest enemy.