Cold-pressed describes oil, typically olive oil, extracted from the fruit or seed by mechanical pressing without the application of heat. Avoiding heat preserves delicate flavours, aromas, and heat-sensitive compounds such as polyphenols and vitamin E that refining would strip away. Extra virgin olive oil must be cold-pressed to qualify, with strict limits on acidity and defects. The trade-off is lower yield than heated or solvent extraction, which is why cold-pressed oils cost more. Consumers value them for salads and finishing, where their character shows, while refined oils suit high-heat cooking where subtlety would be lost.