Cold Pressed Olive Oil
What Does Cold Pressed Mean?
Cold pressed olive oil is made by extracting oil from fresh olives mechanically, without solvents or the use of heat, typically at temperatures no higher than 82°F. This process helps preserve the natural antioxidants, aroma compounds, and phenolic content of the olives. At Frantoio Grove, we use a state of the art mill located directly on our farm to process the fruit immediately after harvest, ensuring maximum freshness and quality. Learn more in our What is Cold Pressed Extra Virgin Olive Oil blog.
Benefits of Cold Pressed Extra Virgin Olive Oil
- Single origin -grown and milled on-site in San Martin, CA
- Cold extracted at ≤82°F - preserving delicate flavors and nutrients
- High in polyphenols - packed with natural antioxidants for flavor and health
- Our farm is Certified Organic and Regenerative Organic, our land is stewarded with care for the soil and our community
We focus on building soil health, increasing biodiversity, and optimizing nutrient cycling to grow the most vibrant fruit possible. Our regenerative practices support an ecosystem that produces nutrient-dense, flavorful olives and oils that reflect the terroir of our farm.
How to Use Cold Pressed Olive Oil
Drizzle it over vegetables, finish grilled bread, fold it into dips, or enjoy it as a tasting experience all its own. The bright, complex flavors are best showcased raw or gently warmed. For guidance on proper storage, read How to Store Olive Oil to Preserve Its Polyphenols. You might also enjoy our guide: Can I Use Olive Oil Instead of Vegetable Oil?
Certified extra virgin by the California Olive Oil Council, each batch is submitted for chemical analysis and a blind tasting, confirming low acidity, pristine flavor, and traceability from orchard to bottle.
Early-harvest fruit gives our oil polyphenols around 600 ppm, delivering vibrant antioxidants that lend a gentle pepper finish and help preserve freshness throughout its full 2+ year shelf life.
Cold pressed within four hours of picking with no heat added, the olives release a clean, silky juice whose bright aromatics stay intact from mill to table.
What To Expect From Cold Pressed EVOO?
Our oil is a bit different than what you might expect. It starts with the aroma - pour a little in a small glass, warm it with your hands and then smell. You might find aromas of fresh cut grass, artichoke heart, green banana, or - if you've had the pleasure of trying one - you might recognize green almond.
Now take a sip. I like to "chew" on the oil to move it around my mouth to enhance the sensation. The aromas should amplify and meld with flavors of tomato leaf, fresh chile, and more. You'll also notice after a moment that the oil has a bit of a kick to it - in particular you may feel a slight pungent sensation in the back of your throat. That is a sign of a quality cold pressed olive oil with high polyphenols!
How to use fresh olive oil
While our oils do perform very well in the pan because the polyphenols protect the oils from oxidizing, we like to save our oil for the end of a dish.
Our oils are at their best when finishing a dish, and in particular we love them paired with foods that are bright, fresh, or lively - think grilled vegetables, bright herby salads, delicate fish dishes, and (perhaps our favorite) over a scoop of vanilla bean ice cream with a pinch of Fleur de Sel!
For more ideas, check out our recipes section!
