Cold-pressed oil is vegetable oil obtained solely by mechanical pressing at a temperature low enough to preserve natural flavour, colour and antioxidants, with the permitted temperature limit defined by EU regulation or buyer specification for each oil type.
In trade practice
Producers log press-head temperatures continuously and retain records to support labelling claims; for olive oil the term is governed by EU marketing standards, while for other oils such as rapeseed and sunflower it is typically defined in the buyer specification or a private certification scheme. QA teams check peroxide value, free fatty acid content and sensory profile as indicators that heat damage has not occurred. A common trade dispute arises when friction heat during pressing exceeds the agreed limit but no continuous temperature log exists to confirm compliance. Buyers sourcing cold-pressed oils for premium retail often require third-party audit of the pressing facility.
In a specification
A specification for cold-pressed oil states the maximum permitted press-head temperature, the logging interval, the analytical parameters to be reported on the certificate of analysis and the applicable EU or private scheme standard under which the claim is made.