Cold-pressed vs. Refined: The Difference in Cooking Oils
"Cold-pressed" is found on many bottles today — from olive oil to avocado oil. Alongside these, there are refined oils, which are often cheaper in the supermarket. What lies behind these terms, and which difference is actually relevant?
In this guide, we explain the two main methods of oil production, their pros and cons — and which oil is the better choice for which application.
If you would like to apply the difference directly to your cooking, also read which olive oil is suitable for frying.
The two paths from raw material to oil
For olives, avocados, grapes, or other oil-bearing fruits, there are essentially two ways to extract the oil:
- Mechanical pressing (cold-pressed or warm-pressed)
- Chemical extraction followed by refining
Both methods are legal, and both produce edible oil. But they differ fundamentally in terms of taste, nutrients, and area of application.
Cold-pressed: Mechanical and gentle
In cold pressing, the fruits or seeds are crushed mechanically — traditionally with stone mills, today mostly with stainless steel presses. The oil is extracted without the use of heat or solvents.
What "cold-pressed" means legally:
In the EU, an oil may be labeled as "cold-pressed" or "first cold pressing" if processing takes place at a temperature below 27 °C. This is defined in Regulation (EU) No. 29/2012 for olive oils — similar industry standards apply to other vegetable oils.
Why temperature is important:
- Heat destroys heat-sensitive compounds such as vitamins, polyphenols, and aromatic substances
- Cold pressing preserves the fruit's natural flavour profile
- The colour remains intact — golden-greenish for olive oil, dark green for avocado oil
Characteristics of cold-pressed oils:
- Distinct, fruity taste
- Rich in natural nutrients
- Low smoke point (approx. 180–190 °C for olive oil)
- Higher price due to lower yield (~20–25% of the raw material)
Refined: Industrial and neutral
Refined oils are created through multi-stage processes. The crude oil is first extracted — usually with solvents like hexane or via hot pressing — and then purified in several steps:
- Degumming (removal of lecithin and other mucilaginous substances)
- Neutralization (removal of free fatty acids using lye)
- Bleaching (removal of pigments using bleaching earth)
- Deodorization (removal of odours using steam at 200–250 °C)
The result is a nearly tasteless and colourless oil with high purity, long shelf life, and high heat resistance.
Why refined oils are not "bad":
Refined oils have their place in the kitchen — especially where:
- High temperatures are required (deep-frying, searing)
- A neutral taste is desired (baking, mayonnaise, salads with dominant flavours)
- Long shelf life is important (large containers, outdoor cooking)
Characteristics of refined oils:
- Neutral to barely detectable inherent taste
- Lighter, often almost colourless
- High smoke point (220–250 °C)
- Long shelf life
- Cheaper due to higher yield (~50–60%)
Direct comparison
| Property | Cold-pressed | Refined |
|---|---|---|
| Process | Mechanical, < 27 °C | Chemical or thermal + refining |
| Taste | Distinct, fruity | Neutral |
| Colour | Natural | Light to colourless |
| Nutrients | Natural antioxidants, vitamins | Reduced through purification steps |
| Smoke point (olive oil) | 180–190 °C | 220–240 °C |
| Application | Cold, light cooking | Deep-frying, searing |
| Shelf life | 12–18 months | 18–24 months |
| Price | Higher | Cheaper |
What do "virgin" and "extra virgin" mean?
For olive oil, there are additional terms: virgin and extra virgin (Italian: vergine and extra vergine). These are regulated under EU Regulation (EU) No. 1308/2013:
- Extra Virgin Olive Oil (highest grade): cold-pressed, acidity max. 0.80%, flawless sensory evaluation
- Virgin Olive Oil: cold-pressed, acidity max. 2.00%, slight sensory defects permitted
- Olive Oil (without further additions): blend of refined and virgin oil
A "normal" olive oil in the supermarket without the "virgin" label is therefore almost always a refined blend with a small amount of virgin oil for taste and colour. If you want high-quality olive oil, you should specifically look for Extra Virgin Olive Oil.
Learn more about quality grades and the meaning of acidity in olive oil in our guide.
Which oil for what?
The choice depends on the purpose — not every oil is suitable for every application.
Cold-pressed Extra Virgin Olive Oil for:
- Salad dressings and cold appetizers
- Bruschetta, antipasti, finishing oil
- Gentle steaming and light sautéing (up to approx. 180 °C)
- Directly on bread
Refined cooking oils for:
- Deep-frying (over 180 °C)
- Searing steaks or wok dishes
- Baking when a neutral taste is desired
- Marinades where the oil is merely a carrier for other flavours
Practical rule: High-quality cold-pressed oil is for the flavour note. Refined oil does the heavy lifting when heat or neutrality is more important than aroma. A professional kitchen needs both.
DIVO: Cold-pressed and transparent
DIVO Extra Virgin Olive Oil is cold-pressed at under 27 °C at the production facility of Basso Fedele & Figli S.r.l. in Campania. The acidity level is at a maximum of 0.50%, well below the EU limit of 0.80%.
In our range, you will find:
- DIVO Olive Oils in 1L, 3L and 5L — Extra Virgin Olive Oil for home kitchens and gastronomy
- DIVO Special Oils — Avocado oil and grapeseed oil as neutral cooking oils for versatile applications
You can find more about production and certifications on our quality page.
Frequently asked questions
Is cold-pressed healthier than refined?
Cold-pressed oils contain more natural antioxidants, polyphenols, and vitamins, which are partially lost during refining. Therefore, "healthier" is context-dependent: yes for cold applications; for high-heat cooking, the heat stability of refined oils is an advantage.
Why is cold-pressed oil more expensive?
The yield is significantly lower (about half as much oil per kilogram of raw material), and the processing is more elaborate. Furthermore, higher-quality raw materials are generally used for cold-pressed oils.
Can you use cold-pressed olive oil for frying?
Yes, but at moderate heat. The smoke point is 180–190 °C, which is sufficient for steaming, braising, and light sautéing. For searing or deep-frying, a refined oil with a higher smoke point is better suited. More on this in the guide Properly Storing Olive Oil.
How do I identify cold-pressed oils in the store?
The label says "cold-pressed," "first cold pressing," or, in the case of olive oil, "extra virgin." If this information is missing, it is usually refined or blended oil. High-quality manufacturers also state the acidity level and the pressing date.
Are cold-pressed avocado or grapeseed oils available?
Yes, some manufacturers offer cold-pressed versions. However, both oils are frequently refined in retail, as refined versions have a higher smoke point and a more neutral taste — which is desirable for many kitchen applications. It is worth checking the label when buying.