When cold pressing is implemented, the oil is extracted at around 26 degrees centigrade (room temperature) and the oil products are obtained after precipitation and filtration, with the acid value remaining in low levels. As a result of this procedure, there is no need for any refinement whatsoever. Cold pressed oil retains its natural properties and its original taste.
On the other hand, hot pressing involves the extraction of oil at high temperatures, a procedure that raises the acid value significantly and causes the loss of most of the oil’s natural quality. What is more, hot pressed oil retains little of its natural composition as the high temperatures change the oil’s chemical structure and result in the loss of important substances such as carotenoids, sterols, and vitamin E. On top of that, the oxidation of hot pressed oils may cause severe complications on the consumer’s health.