🫒 Hot vs. Cold: What's the Difference Between Cold-Pressed Olive Oil and Heated or Hot-Pressed Oils?
When it comes to olive oil, not all bottles are created equal. Many of our customers ask us about the difference between cold-pressed olive oil, hot-pressed olive oil, and whether it’s safe to heat cold-pressed olive oil. Here’s a simple guide to help you understand what’s in your bottle — and how best to use it.
❄️ What is Cold-Pressed Olive Oil?
Cold-pressed olive oil is made by pressing olives without using heat, usually under 27°C (80°F). This method retains the oil’s natural polyphenols, antioxidants, and vitamins. It’s known for its fresh taste, green color, and higher nutritional value.
If you care about flavor, health, and cooking authentically, cold-pressed oils — especially Coratina olive oil rich in polyphenols — are the top choice. We sell ours in bottles of Italian extra virgin olive oil, and yes — our empty olive oil bottles tell the story of how quickly they’re loved!
🔥 What is Hot-Pressed Olive Oil?
Hot-pressed olive oil, on the other hand, is made by applying heat during the extraction process. While this increases the yield (you get more oil), it often destroys delicate nutrients and leads to flatter flavor profiles. It’s commonly found in industrial-grade or lower-quality oils.
Hot-pressing isn’t bad — it just means the oil is more refined, less aromatic, and usually cheaper.
🍳 Can You Heat Cold-Pressed Olive Oil?
Yes — but with care!
Heating cold-pressed olive oil is totally fine for most home cooking. Just avoid extreme high heat (like deep frying). When sautéing, baking, or lightly frying, the oil retains much of its quality and adds wonderful depth to your dishes.
In our Mediterranean Cooking Classes and upcoming Online Mediterranean Cooking Classes, we teach how to use cold-pressed oil effectively — even in warm dishes.
🧑🍳 Which Should You Use?
| Use | Best Choice |
|---|---|
| Salads, dips, raw drizzling | Cold-pressed olive oil |
| Sautéing, baking, pizza | Heating cold-pressed olive oil carefully |
| High-heat frying, budget cooking | Hot-pressed olive oil |
✅ In Summary:
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Cold-pressed = more flavor, more nutrients
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Hot-pressed = more yield, less nutrition
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Heating cold-pressed olive oil = safe, if done right
Choose the oil that matches your recipe — and your standards.
Want to learn more? Join our Online Mediterranean Cooking Classes and discover how to master olive oil in your daily cooking.
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