pressed at significantly higher temperatures although not heated. While it is important that the pressing temperatures be as low as possible (generally below 25 °C) there is no international reliable definition of "cold pressed". Furthermore, there is no "second" press of virgin oil, so the term "first press" means only that the oil was produced in a press vs. other possible methods. PDO and PGI refers to olive oils with "exceptional properties and quality derived from their place of origin as well as from the way of their production".[35] The label may indicate that the oil w

s code of practice for olive oil now recognises these words as meaning refined oil. Contrary to a common consumer belief, they do not have less calories than Extra-virgin oil as implied by the names.[32]
Cold pressed or Cold extraction means "that the oil was not heated over a certain temperature (usually 80 °F (27 °C)) during processing, thus retaining more nutrients and undergoing less degradation."[33]
First cold pressed means "that the fruit of the olive was crushed exactly one time-i.e., the first press. The cold refers to the temperature range of the fruit at the time it is crushed."[34] In Calabria (Italy) the olives are collected in October. In regions like Tuscany or Liguria, the olives collected in November and ground often at night are too cold to be processed efficiently without heating. The paste is regularly heated above the environmental temperatures, which may be as low as 10-15 °C, to extract the oil efficiently with only physical means. Olives pressed in warm regions like Southern Italy or Northern Africa may be pressed at significantly higher temperatures although not heated. While it is important that the pressing temperatures be as low as possible (generally below 25 °C) there is no international reliable definition of "cold pressed".
Furthermore, there is no "second" press of virgin oil, so the term "first press" means only that the oil was produced in a press vs. other possible methods.
PDO and PGI refers to olive oils with "exceptional properties and quality derived from their place of origin as well as from the way of their production".[35]
The label may indicate that the oil was bottled or packed in a stated country. This does not necessarily mean that the oil was produced there. The origin of the oil may sometimes be marked elsewhere on the label; it may be a mixture of oils from more than one country.[27]
The U.S. Food and Drug Administration permitted a claim on olive oil labels stating: "Limited and not conclusive scientific evidence suggests that eating about two tablespoons (23g) of olive oil daily may reduce the risk of coronary heart disease."[36]
Adulteration[edit]
The adulteration of oil can be no more serious than passing off inferior, but safe, product as superior olive oil, but there are no guarantees. It is believed that almost 700 people died in 1981 as a consequence of consuming rapeseed oil adulterated with aniline intended for use as an industrial lubricant, but sold as olive oil in Spain (see toxic oil syndrome).[37]
There have been allegations that regulation, particularly in Italy and Spain, is extremely lax and corrupt.[38] Major shippers are claimed to routinely adulterate olive oil and that only about 40% of olive oil sold as "extra virgin" in Italy actually meets the specification.[39] In some cases, colza oil (Swedish turnip) with added color and flavor has been labeled and sold as olive oil.[40] This extensive fraud prompted the Italian government to mandate a new labeling law in 2007 for companies selling olive oil, under which every bottle of Italian olive oil would have to declare the farm and press on which it was produced, as well as display a precise breakdown of the oils used, for blended oils.[41] In February 2008, however, EU officials took issue with the new law, stating that under EU rules such labeling should be voluntary rather than compulsory.[42] Under EU rules, olive oil may be sold as Italian even if it only contains a small amount of Italian oil.[41]
Extra Virgin olive oil has strict requireme