To determine and to understand what kind of oil is better to use, a bit about the process of fresh pressed versus cold pressed oils is needed. The name fresh implies freshness, and often seems like the best choice. However, don't give cold pressed oil the cold shoulder.
Significance of Cold Pressed
Cold pressed oil is produced with a low heat technique. Heat used in the process of making oil diminishes the flavor, degrades the nutritional value, and alters the color.
Genuine fresh-pressed olive oil is difficult to find in the United States. Unlike some wines or cheeses, olive oil does not get better with age. It is best when fresh pressed.
Europeans enjoy and celebrate fresh pressed olive oil by throwing harvest parties upon its arrival. They hail the vibrancy, taste, and exceptional health benefits of the fresh oil. These stellar traits begin to fade within three to six months after bottling. For this fact, fresh-pressed oil is considered superior to any other olive oil.
Cold pressed oil is subject to different regulations depending upon where in the globe it is produced. The temperature varies depending on the oil, but as a rule it is around 80 degrees Fahrenheit. The United States does not regulate cold pressed oil.
The nuts, seeds, or fruits used to make the oil are first ground into a paste. The oil is then extracted from the paste through a slow stirring process. It is heated and pressed to force the oil out. Heating increases the yield of oil. It is later bottled and graded.
Some chefs maintain that cold pressed oil has a superior flavor and only use this kind in dressings and dishes where the flavor of the oil is vital to the taste. Cold pressed oils cannot handle high heat, and any distinguishing flavor will disappear. Fresh pressed oil is perfect for adding subtle flavors to foods.