"According to Commission Regulation EEC No 2568/91, extra virgin olive oil must be produced solely through mechanical processes at temperatures not exceeding 27 ºC." - I'm rather surprised to find this statement here, because there is NO MAXIMUM TEMPERATURE given in the UE regulations. If there were, the optional qualification "first cold pressing" or "cold extraction" [(Article 10: Optional reserved terms in COMMISSION DELEGATED REGULATION (EU) 2022/2104)] would obviously be useless, and the numerous studies about the benefits and problems of malaxation temperatures higher than 27 °C wouldn't make any sense at all.

That is why you need to have all the facts. I just read a book all about this topic called Extra Virgin Olive Oil - The Truth in Your Kitchen by David M Neuman.