The quality and nutritional value of olive oil is determined by its content in antioxidants, particularly vitamin E and polyphenols. However, these substances are delicate and tent to decompose at temperatures above 40oC. The process of cold pressing, for separating oil from olive pulp, ensures the conservation of the above mentioned valuable nutrients and hence, the high quality of the produced oil. However, the high production cost is the main drawback.
The cold pressed olive oil is characterized by very low acidity, intense aroma, golden color and distinctive flavor. Rich in fatty acids, Omega 3, Omega 6 and Omega 9, it penetrates deep into the skin and provides nutrition and regeneration to the hydrolipidic layer or acid mantle. The acid mantle protects the skin from environmental assaults, and viruses/bacteria and keeps it shiny, soft and supple. The cold pressed olive oil is also rich in vitamins A, C and E to neutralize free radicals and protect skin from premature aging.
The benefits of using cold pressed olive oil, are not limited to its direct use in diet or application directly onto the skin. Instead, they extend in the use of cosmetics, where the natural cosmetic soap is maybe the best product for daily and intensive skin care.