Extra Virgin and Cold Press
"Extra Virgin" is the highest quality and most expensive olive oil classification. Extra virgin olive oil is made simply by crushing olives and extracting the juice. It is the only cooking oil that is made without the use of chemicals and industrial refining.
It’s simply the juice of fresh, healthy olives which contains, more than any other grade, the health-promoting nutrients that olive oil is famous for. It should have no defects and a flavor of fresh olives.
Only olive oil that has an acidity level of below 0.8% can be labeled Extra Virgin.
The term "Cold Press" refers to the temperatures at which the oil was obtained during the process of extraction. During the malaxation, the action of slowly churning or mixing of the milled olives, they must be kept at a temperature of under 27ºC (80.6ºF). Higher temperatures could be used to increase the yield of olive oil obtained from the paste, but this would greatly compromise the the quality of the oil, its good aroma and flavor and would result in oil which has a lower chemical content of polyphenals, antioxidants and vitamins and of course a loss of more volatile aromas, degrading flavor
Temperatures are adjusted, during the process by controlling the temperature of the water added throughout.
Olive oil cannot be labeled Cold Press if higher temperatures are used!