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Cold Pressed Olive Oil — Premium Extraction Method

Cold pressing is the noblest extraction method for premium olive oil. This ancestral process, perfected over centuries, preserves all the nutritional and aromatic qualities of the olive. Cold-pressed olive oil, also called first cold press, guarantees extra virgin olive oil of exceptional purity.

What is Cold Pressing? — Premium Extraction Method

Cold pressing refers to extraction performed at a temperature below 27°C (80°F), without adding artificial heat. This gentle method preserves the polyphenols, vitamins, and natural aromas of the olive. At CARTAEA, we press our olives within 6 hours of harvest to guarantee absolute freshness. This cold-pressed olive oil retains all the aromatic complexity and nutritional qualities of the olive.

First Cold Press vs Industrial Extraction

Unlike industrial oils that use chemical solvents or heat to maximize yield, first cold pressing uses only mechanical means. The result: extra virgin olive oil of incomparable purity and quality. This cold extraction method guarantees premium olive oil that preserves the pure essence of the Mediterranean olive.

Nutrient Preservation — Polyphenols and Antioxidants

Cold pressing preserves up to 100% of polyphenols, powerful antioxidants with remarkable properties. It also keeps intact monounsaturated fatty acids, vitamin E, and phenolic compounds that make premium olive oil so valuable. This extraction method ensures that every bottle of CARTAEA extra virgin olive oil retains all its exceptional nutritional qualities.

CARTAEA cold pressing guarantees authentic extra virgin olive oil, preserving the pure essence of the Mediterranean olive. Every drop of cold-pressed olive oil reveals the incomparable aromatic complexity and freshness of this premium extraction method.

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