Cold pressed olive oil is produced by a special process that fully preserves the delicate flavor. This oil is only the result of the first press where the olive paste is gently warmed to reach room temperature (27°C (80°F) to avoid losing taste. Heat destroys the quality, flavor, aroma and low acidity of olive oil. Conversely, in the production process of non cold pressed olive oil, the olive paste is often pressed the second time using hot water and steam to extract the last drop, the heat during the second pressing takes away the delicate flavors.
