Years ago the olive oil was actually “pressed” from the paste and the first pressing was said to be the best. Cold pressed refers to the temperatures during the extraction process. Today, these terms are used by producers on labeling to reaffirm that extra virgin olive oil is an unrefined, natural product that has undergone very little processing and will, therefore, retain its nutritional value. The paste used to make Little Angel is carefully warmed to a specific temperature for quality purposes. Under European Union regulation, our miller must certify that the milling temperature was kept under 27°C /80°F at all times as this control is deemed crucial to the quality of the olive oil. When higher temperatures (higher than 27°C / 80°F) are applied, the more volatile aromas are lost and the rate of oil oxidation is increased as such producing a lower quality oil. In addition, the health-giving content of the polyphenols, antioxidants, and vitamins present in the oil is reduced by higher temperatures. Little Angel cost more to make but the results are worth it to us. We think you’ll agree once you try it in your favorite dish!