If you've ever wandered the olive oil aisle wondering whether “cold-pressed” or “first pressing” really means you’re getting the best olive oil in the world, you’re not alone. These terms are often used on labels to imply superior quality but actually they aren't really relevant any more. 

To be legally classified as extra virgin, olive oil must be extracted at temperatures no higher than 27°C (80.6°F). Why? Because heat breaks down the delicate polyphenols and antioxidants that give the healthiest extra virgin olive oil its flavor and health benefits. Once you go over that temperature, you’re no longer producing high quality extra virgin olive oil, but something of a lower grade—like plain virgin or even regular olive oil. So, cold pressed is a baseline when we're talking about extra virgin olive oil not something that's extra special.

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