In theory, everything stays below that 27 degrees Celsius mark, and no additional chemicals are added. Although much extra-virgin olive oil is cold-pressed, it doesn't have to be.

As for what that means in practice, she explained, "Cold-pressed olive oil is pressed below 80 [degrees Fahrenheit], preserving delicate antioxidants, flavors, and aromas that heat would destroy." ...

Cold pressed olive oil mainly comprises oleic acid, a fat that may help lower cholesterol. It also provides omega-6 and omega-3 fats, which are essential for your health.

Cold-pressed olive oil is made when olives are pressed to produce oil without heat or additional chemicals. When cold-pressed, the olive fruit will stay below 50 C (or 122 F).

Olive oil labeled “olive oil” or “pure” contains a mixture of cold-pressed oil and refined oil that has been extracted via chemicals or heat (5).