Above 35°C (95°F)
Cooked and heavy
Too much heat can dull the fresh fruit aroma. The oil often tastes flatter and greasier, with a cooked note and little of the lively peppery finish.
SINGLE COLD PRESSED BELOW 22°C · UNFILTERED DECANTATION
Cold Pressed Olive Oil: From Harvest to Press in 2 Hours
At Juicy Olive, our early-harvest olives move from tree to our traditional press within 2 hours. After pressing, we allow the oil to clarify gradually through natural gravity settling before protected storage. This carefully controlled process helps preserve the fresh aromas, green character and naturally occurring polyphenols we seek in every harvest.
USDA OrganicEU OrganicECOCERTTurkish Organic
HOW THE OIL IS MADE
What Does “Single Cold Pressed” Actually Mean?
Seed oils such as canola, sunflower and soybean are often produced using heat, solvents and refining. Extra virgin olive oil is different — it is obtained from olives by mechanical means.
At Juicy Olive, “single cold pressed” describes our own process: the olive paste is pressed once, at a controlled low temperature, with no second extraction and no chemical solvents.
What happens after pressing matters too. Many large-scale producers filter the oil immediately through fine paper or cellulose filters to achieve clarity quickly.
We choose a slower path. Instead of forcing the oil through filters, we let it rest in dark, cool stainless-steel tanks, where the tiny natural fruit particles gradually settle on their own. This is natural gravity decantation.
By minimizing extra handling and allowing time to clarify the oil naturally, we aim to retain more of the fresh aroma, green character and sensory personality of the harvest.
The simple rule:
Think of freshly squeezed orange juice. Heat and heavy processing change its fresh character. We take the same approach with olive oil: press once, keep it cool, and let it settle naturally.
TEMPERATURE AND FILTRATION
Can you taste how the oil was made?
How hot the press is — and how the oil is cleared — changes the taste. Cooler extraction and gentle settling usually keep more freshness. Higher heat and heavy filtering can make the oil taste flatter.
27°C cold pressed
Clear, but quieter
This is the usual legal limit for “cold” extraction. When the oil is also forced through tight paper filters, it looks very clear, but some of the fresh herbal aroma and texture can be reduced.
Below 22°C (71.6°F), our craft method
Fresh, green, and velvety
Pressed cooler and left to settle naturally. The taste is closer to freshly crushed green olives, with a gentle bitterness and a smooth, clean finish.
PRESSING TEMPERATURE
Why cooler milling keeps more freshness
The temperature at the mill changes how much fresh aroma the oil keeps. Lower heat is gentler. Higher heat can make the oil taste flatter.
01 · In the grove
18–20°C
Morning-picked olives are still naturally cool when they arrive from the trees.
02 · Our mill
Below 22°C
The paste is milled once in a cold-water jacketed press, so the oil stays cool and keeps more of its fresh green character.
03 · Legal “cold pressed” limit
27°C
This is the usual maximum temperature allowed for a “cold pressed” label.
04 · Hotter bulk milling
Above 35°C
Some large mills use higher heat to squeeze out more liquid. That extra heat can dull the fresh aroma.
Milling temperature
27.0°CStandard Limit
<22.0°CJuicy Olive
-5°C ColderCOLD PRESSING & NATURAL SETTLING
Why Cold Gravity Decantation Matters
How a cool single press and slow settling help keep extra virgin olive oil fresh and aromatic.
Fresh aroma
The green, herbal notes
The smells of cut grass, tomato leaf, and green artichoke come from delicate aroma compounds. These fade more easily when the paste gets too warm. Pressing below 22°C helps keep more of that fresh, green character in the oil.
Natural settling
Cleared gently, not forced
Tight paper filters and high pump pressure can push the oil clear very fast, but some of the natural fruit particles and aroma can be reduced along the way. Gravity decantation is slower. The heavier particles settle on their own over time, so the oil clears without being forced through tight filter pads.
Freshness in the lab
Low peroxide value
We minimize heat and oxygen throughout production to limit early oxidation. A low peroxide value in laboratory analysis helps confirm the oil’s chemical freshness.
NATURAL GRAVITY RACKING
Why We Choose Weeks of Gravity Over 60 Seconds of Paper Filters
Filtering with dense paper sheets is fast and convenient for commercial logistics, but it comes at the expense of olive oil's natural soul and micro-antioxidants.
16°C TEMPERATURE-CONTROLLED TANKS: Freshly pressed oil rests in 16°C sealed stainless tanks under a protective nitrogen blanket.
3–4 WEEKS OF NATURAL SETTLING: Gravity gently draws heavy olive fruit pulp down to the cone bottom over 3 to 4 weeks.
GENTLE RACKING: Clear, nutrient-dense oil is racked off the top into dark UV-protective glass bottles—pure, unfiltered, and unstripped.
No rush. No forced filtration. Just 16°C, protected storage, time and gravity.
Crafted for Quality. Protected for Freshness.
Cold Pressed Within 2 Hours
Our olives are cold pressed at our grove within 2 hours of harvest, helping preserve their fresh aromas and naturally occurring polyphenols.
UV-Protective Dark Glass
UV-protective dark glass helps shield extra virgin olive oil from light, helping preserve its freshness, flavor, and quality over time.
Ultra-Low Acidity
Our earliest-harvest profile achieves ≤0.2% free acidity, reflecting excellent olive condition and careful handling from harvest to pressing.
Organic Early Harvest Extra Virgin Olive Oil - Fruity & Full-Bodied
840
+
Polyphenols (mg/kg)
Acidity ≤0.2%
Organic Early Harvest Extra Virgin Olive Oil - Mild & Flavorous
620
+
Polyphenols (mg/kg)
Acidity ≤0.3%
Organic Early Harvest Extra Virgin Olive Oil - Relish & Smooth
440
+
Polyphenols (mg/kg)
Acidity ≤0.5%
EARLY-HARVEST CHARACTER
Taste the Purity of Sub-22°C Cold Pressed EVOO
Pressed once below 22°C, without solvents or refining, then slowly clarified by gravity. This is how we aim to preserve the vivid green aroma, gentle bitterness, peppery finish and naturally occurring polyphenols of our early-harvest olives.
EXTRACTION REGULATORY NOTE (IOC & EU REGULATION NO 29/2012)
Under EU marketing rules (now Regulation (EU) 2022/2104), “first cold pressing” may be used only for oil obtained below 27°C by a first mechanical pressing in a traditional hydraulic press, and “cold extraction” for oil obtained below 27°C by percolation or centrifugation. At Juicy Olive we press once, with the olive paste kept below 22°C (71.6°F).
Common Questions
Simple & Direct FAQ
'Cold pressed' historically refers to traditional hydraulic presses using mat filters, while 'cold extracted' refers to modern closed continuous stainless steel centrifuges (decanters). Under EU Regulation 29/2012, both terms require extraction temperatures strictly below 27°C (80.6°F) without chemical solvents.
Temperature changes what we smell at the press. As olive paste gets warmer, some of the fresh green aromas can become softer and oxidation can accelerate. We choose to press below 22°C because those vivid aromas are exactly what we harvest our olives early for.
Natural gravity settling clarifies freshly pressed, cloudy olive oil: the oil rests in tanks while heavier olive particles sink, and the clear oil is then carefully racked off. We let our oil settle under nitrogen for 3–4 weeks at about 16°C.
Not automatically. Filtration is a legitimate method used by many excellent producers, and both approaches can produce outstanding extra virgin olive oil. We choose weeks of natural settling because it fits how we want to handle our oil: controlled temperature, protected storage, time and gravity.
No. True extra virgin olive oil is strictly the product of the first mechanical extraction. Residual pomace from the first press contains negligible oil that can only be extracted industrially using chemical solvents (like hexane) and extreme heat, creating low-grade refined 'pomace olive oil'.
Juicy Olive extracts its organic olive oils strictly below 22°C (71.6°F), significantly colder than the official 27°C European legal ceiling. This strict temperature threshold minimizes friction heat in the malaxer to ensure 100% enzyme and antioxidant stability.
Filtering clarifies oil quickly and removes moisture and fine particles, which helps many producers bottle consistently. It is a legitimate choice; we prefer natural settling for our own oil.
Unfiltered decanted olive oil should be stored in dark, UV-protective glass bottles or stainless steel containers in a cool, dark pantry between 14°C and 18°C (57–64°F). Keep the cap tightly sealed after each use to limit air exposure.