In-Depth Explanation
In cold-pressing, olives (or other oil-bearing fruits/seeds) are crushed and pressed at temperatures below 80°F (27°C). This gentle extraction preserves heat-sensitive polyphenols, tocopherols, and volatile aromatic compounds that give high-quality oils their distinctive character. By contrast, industrial extraction uses heat and chemical solvents to maximize yield, destroying many beneficial compounds in the process. The term 'first cold press' is technically redundant for modern EVOO production (centrifuges have replaced mechanical presses), but it signals quality and traditional methods.