Erroneous expression?

“First cold press” oil? That may be the case if the oil mill where it is obtained still uses ancient procedures; there might be a few left in Spain, although I believe that if they exist, it would be for personal consumption, since there is strict oversight of food products, and those procedures are obsolete and not very hygienic.

The expression “first press” is not accurate today.

First press oil:
This term comes from decades ago, when extraction was done using presses with mats, which were circular esparto grass discs that were loaded with a mass of crushed olives, alternating a layer of mat and a layer of mass. The olive juice flowed out through the gaps in the esparto grass. The oil extracted with clean mats and mass pressed only once is what is referred to as “first press.”

Because the mass continued to contain a large amount of oil, hot water was added and it was pressed again successive times, obtaining other oils of lower quality, hence the term "cold extraction" as well.
These terms, "first press" and "cold press," refer to the highest quality oil that could be obtained by means of a press.

Nowadays, everything has changed a lot; olive juice is obtained using more sophisticated industrial machinery and not with a press. It is done this way for hygiene and safety reasons in the process, since it is necessary to obtain a health registration certificate in order to market any food product, and the use of a press makes this aspect extremely difficult. The result is an oil of much higher quality than that from presses, maintaining its healthy qualities and benefits, as well as its aromas and flavors.
Centrifuges are used to extract the olive oil from the mass obtained by grinding and beating the olives. And throughout the entire extraction process, the temperature does not exceed 27ºC. Doing so at a higher temperature would give us a larger quantity of olive oil but of lower quality. The cold ensures the oil retains its flavor and aroma attributes.

Now you know where the terms “first press” or “cold pressed” oil come from (which today should really only be called “cold extraction” since it is done by centrifugation and at a maximum temperature).

This is how higher quality oil is obtained, as can be seen in the photos.
All labels of our Almazara Real EVOO state:
Superior category olive oil obtained directly from olives and solely by mechanical means.
This indicates maximum quality.

Try it and enjoy it to the fullest, savoring and appreciating all its nuances, our Picual Extra Virgin Olive Oil.

Learn to differentiate the quality of Extra Virgin Olive Oil and always consume quality.

Always use a good oil in your kitchen. And your recipes will be of quality; trust our Almazara Real oil.