Cold Pressed vs. Refined Olive Oil
Stop Guessing. Start Knowing.
Forget slick marketing. Olive oil splits into two worlds: living oil (cold-pressed) and dead oil (refined). Your health, your kitchen, your taste buds, they all demand you learn the difference.
This isn’t just oil. It’s liquid gold from Croatia’s coast.
Cold-Pressed EVOO: Nature’s Full Power
How Dalmatian Underdog Does It
No Heat. No Chemicals. Ever.
Harvest at Dawn: Hand-picked Oblica and Levantinka olives from Zadar County groves.
Stone Mills Within Hours: Crushed before sunset (heat kills flavor).
Slow Malaxation: Paste mixed below 27°C (80°F)—polyphenols preserved.
Raw & Unfiltered: Cloudy texture? That’s flavor intensity.
Why You Taste Croatia:
→ Grassy punch from Adriatic sea air
→ Black pepper burn (oleocanthal screaming "I’m alive!")
→ Artichoke finish from limestone soil
Dalmatian Underdog Truth:
Harvest-to-press in <24 hours. Packed in sustainable ceramic bottles and airtight aluminum cans who are superior to glass. Light and oxygen? Locked out.
Refined Oil: Factory Floor Juice
The Ugly Process:
Rotten Olives: Damaged fruit you’d never eat.
Hexane Bath: Petroleum solvent strips "oil sludge."
Blasted with Heat: 240°C+ (464°F) to kill rancid smells.
Bleached & Deodorized: Looks "pure." Tastes like nothing.
Nutritional Wasteland:
0% throat burn = 0% oleocanthal
Polyphenols incinerated
Trans fats from deodorizing
Supermarket Lies:
"Pure Olive Oil" = Refined sludge + 5% virgin
"Light Olive Oil" = Refined (not low-calorie!)
Side-by-Side: Cold-Pressed vs. Refined (Spoiler: No Contest)
The Test Dalmatian Underdog (Cold-Pressed)) Typical Refined OilOrigin
Single grove, Nadin, Croatia (BIO Certified) Blended from 3+ countries
Acidity Level <0.3% (Extra Virgin standard: <0.8%) Up to 3% (chemically lowered)
Polyphenols 600+ mg/kg (lab-tested) <100 mg/kg
Packaging Natural ceramic & aluminum cans Clear plastic/glass
Taste Test Grass → Artichoke → Black Pepper Burn. Flat. Stale. Blank.
Croatia’s BIO Seal = Guaranteed certified organic. No fakes.
Why Your Body Craves Cold-Pressed Croatian EVOO
The Dalmatian Longevity Edge
Zadar County locals live longer. Science says their oil fuels it:
Oleocanthal: Reduces inflammation like ibuprofen (without gut damage).
Oleuropein: Slows artery aging (Journal of the American College of Cardiology).
Squalene: Sunshield for your cells (Croatian olives have 10x more than Italian).
Refined Oil Reality: Heat nukes 80% of antioxidants. You’re drinking empty grease.
Cooking Truths (Myths Busted)
Searing & Sautéing: Cold-pressed EVOO handles 410°F (smoke point myth = dead).
Deep Frying: Use lard or avocado oil. Refined olive oil? Better than seed oils, but still junk.
Ways to Spot FAKE Olive Oil (Protect Yourself)
Harvest Date Missing? Walk away. (Dalmatian Underdog stamps every can.)
No BIO Certification? Synthetic fertilizers & pesticide residue.
Plastic Bottle? Oxygen destroys oil.
Taste Test Fail: No pepper burn = no polyphenols.
Price Too Low? Real EVOO costs + $30
"Made in Italy" Label? Often blended sludge from Tunisia/Spain.
Light Exposure? Clear glass = dead oil.
Dalmatian Underdog Guarantee: Every batch lab-tested. BIO certified. Traceable to Zadar soil.
Final Verdict: Live Better. Taste Croatia.
Refined oil belongs in:
Fast-food fryers
Cheap salad dressings
The past
Cold-pressed Croatian EVOO is:
Medicine disguised as food
A direct line to Dalmatia’s sun and sea
The only oil in your kitchen
Experience the Dalmatian Underdog difference.
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Yes. Cold-pressed retains antioxidants like oleocanthal and oleuropein, which are destroyed in refined oils due to heat and chemical processing.
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Absolutely. Despite myths, high-quality EVOO has a smoke point around 207C / 405°F and is safe for most cooking. Olive oil elasticity is amongst the highest of all cooking oils That is what’s important, not the smoking point.
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“Pure” usually means refined oil mixed with a small amount of virgin. It’s extremely lower quality than extra virgin olive oil. As we say “Anything but olive oil”.
