When you read "cold-pressed" or "cold-pressed" on the label, it's not just a marketing term. It is one of the most important factors that determines the real quality of olive oil.

Because the moment the oil is exposed to heat, it begins to lose exactly those elements that make it valuable for the body: aroma, antioxidants and protective properties for health.

A quality extra virgin olive oil must be processed at a controlled temperature, without chemicals and without industrial manipulation. This is exactly the philosophy of Shkrela Olive Oil.

What Does "Cold Pressed" Mean?

The process starts immediately after the olives are picked from the trees.

The fruit is cleaned, crushed and turned into a homogeneous mass. This mass then goes through the mixing and centrifugation process to separate the natural oil from the water and solid waste.

The secret lies in the temperature.

For an oil to really be called "cold pressed", during the entire process the temperature must not exceed 27°C.

At Shkrela Olive Oil, this phase is controlled with absolute rigor.

Why is temperature so important?

Because heat is the main enemy of oil quality.

When the temperature is kept low:

preserves the natural aromas of fresh olives,
polyphenols remain active,
the oil does not oxidize,
and the taste retains that lively, fresh and slightly spicy characteristic.

That slight burning sensation at the back of the throat is a sign of an oil rich in antioxidants.

What Happens to Industrial Oils?

Many industrial manufacturers focus on quantity, not quality.

To extract as much oil as possible from the olive, they use high temperatures or aggressive processes that damage the natural structure of the product.

When the oil is exposed to heat:

It loses antioxidants

Polyphenols and protective compounds begin to degrade immediately.

Oxidation increases

The oil spoils faster and loses its natural freshness.

Acidity increases

The quality of the product drops and deviates from the "extra virgin" standard.

In the end, it's just a cooking fat without the real nutritional value of a premium oil.

What Does the Body Benefit from a Cold Pressed Oil?

A properly processed extra virgin olive oil is not just food. It is a functional product for the body.

More active polyphenols

They help protect the heart and blood vessels.

Natural anti-inflammatory effect

Oleocanthal, a natural component of quality oil, is associated with reducing inflammation in the body.

Protection against oxidative stress

Antioxidants help protect cells from damage and premature aging.

Real and authentic taste

Fresh olive aroma and natural spiciness cannot be imitated artificially.

The difference is felt at every point

Choosing a cold-pressed oil is the difference between an ordinary product and an oil that really preserves the values of the fruit.

Shkrela Olive Oil follows this standard at every stage of production — from the olive tree in the hills of Vlora to the bottle that arrives at your table.

Because true quality is not created with industrial heat and speed. It is created with care, patience and respect for nature.