The phrase "cold-pressed" appears on many olive oil labels. This term came about many years ago when olives were "pressed" to extract the oil on traditional machines at room temperature, without the use of additional heat.
With the advent of modern processing plants the term "cold pressed" has been redefined by the International Olive Council (IOC) as an assurance that the temperature of the olives and olive oil during processing did not exceed 27°C.
