The highest quality is one of the defining traits of our Son Nebot olive oil. It is a Category 1 olive oil, extra verge, and “cold pressed”.
The term “cold pressed” or “first cold extraction” dates back to olden times when the oil miller acquired the oil in several batches. First, it was pressed cold, and later hot. Hot pressing meant that the olive mash at the end was cooled by pouring water over it, in order to get the very last drop of oil from it. And so it is true, that “cold pressed” was, in fact, an added quality distinctive, back in the day.
Today, however, Extra Verge olive oil should, according to EU legislation, not exceed temperatures over 27 degrees. It can then carry the “cold pressed” marking.