An indication that is often puzzling to the consumer is the difference between cold pressing and cold extraction.
In the former case, extra virgin olive oils are obtained at a temperature below 27 °C from the mechanical pressing of the olive paste by a traditional extraction system using hydraulic presses.
‘Cold extraction’, on the other hand, refers to virgin or extra virgin olive oils obtained at a temperature below 27 °C by percolation or centrifugation of the olive paste.
Another interesting issue concerns “first cold pressing”, an indication no longer allowed on the labels. With present-day techniques, it is not necessary to press the olives various times to extract all the oil.
