Smoking point
The temperature at which an oil will begin to break down and smoke, giving food an unpleasant taste. Different oils have different smoke points; those with higher smoke points are better for frying.                                                                         
Cold pressed
A chemical-free process that uses pressure at low temperatures to extract oil. Cold-pressed oil has higher levels of some nutrients than oil derived with solvents.                                                                      
Expeller pressed                                         
Rather than using solvents, expeller
pressing compresses seeds and nuts to extract their oil. This process preserves the omega-3 and -6 fatty acids and the resulting oil is chemical free.                                                                                                             
Extra virgin                                                                                  
This olive oil results from the first pressing of the olives and is made without chemicals or high heat, so it contains higher polyphenol levels and less acidity.