What Is Extra Virgin Olive Oil? What Does Cold Pressed Mean?

The two phrases you see most often on olive oil labels are "extra virgin" and "cold pressed". Both describe how the oil is obtained, yet many people shop without knowing exactly what these terms mean. Choosing among dozens of olive oil bottles on a shelf is not easy.

Reading the terms on the label correctly helps you know what you are buying and use it properly. In this post we cover what extra virgin and cold pressed mean, how Zeykur Gold fits both definitions and how to store olive oil at home.

Extra virgin

Extra virgin is the highest grade of olive oil. It is obtained from olives by mechanical means only, without chemical or refining processes. What separates it from refined oils is that the process is limited to pressing and filtering the olives. This means the oil's natural aroma is largely preserved.

Grading is based on the oil's acidity and sensory qualities. Under the Turkish Food Codex, the free acidity of extra virgin olive oil must not exceed 0.8%. It is also expected to have no taste or smell defects, which is why it is regarded as the top grade.

Cold pressed

Cold pressed means the olives are pressed at a low temperature; by the commonly accepted definition, below 27 °C. A low temperature helps preserve the natural aroma of the olive. Temperature is a decisive factor for olive oil's aromatic components: pressing at higher temperatures may raise yield but delicate aromas can weaken.

Cold pressing tips the balance towards aroma. Seeing this phrase on a label tells you about the producer's method, though the best judgement is still made by tasting the oil. A fresh, fruity smell and a slight peppery sensation in the throat are often signs of a good oil.

Zeykur Gold

Zeykur Gold is an extra virgin olive oil obtained by cold pressing. It comes in a 500 ml bottle for daily use and gifts, and in a 5-litre pack for family consumption. The small bottle suits those who use oil quickly and those giving gifts; the 5-litre pack is an economical option for families who use a lot.

If you use the large pack, pouring some into a small bottle for daily use avoids opening the main container often and helps protect quality.

Storage tips

Olive oil gradually loses its aroma as it meets air and light. Correct storage is therefore the easiest way to keep the value of a good oil. Dark glass or tin packaging reduces the effect of light, and not leaving the cap open limits contact with air.

• Store in a cool place away from light and heat.
• Close the cap tightly after use.
• Do not keep it right next to the stove.

Refrigeration is not necessary; in the cold the oil can turn cloudy and thicken, then return to normal at room temperature, which is not a quality problem.

Where to use it

Use it in salads, at breakfast, in olive oil dishes and on mezze tables. To let its aroma stand out, it is best in cold or warm dishes. Using it raw shows the character of the oil best: drizzle it over a slice of bread, add it to soup at the last moment or pour it over mezze.

One spoonful per person may be enough; good oil changes a plate noticeably even in small amounts.