Hello all, new here please excuse if this is in the wrong area of the forum. My question is does temperature increase in a linear fashion when pressure is added? What formula can be used to accurately monitor temperature increase as pressure is added? Imagine having a set temperature, lets say 200°F, that is constant and governed by an electronic heat source. So it would be like a panini press, or sandwich press, with two metal surfaces on top and bottom. If you were to place a dried olive in the "open press" and add pressure(anywhere from 100lbs to 2000lbs) so as to "squish" and release its oils, how much of an increase in temperature would there be? I am trying to avoid burning the olive oil or surpassing 250°F. Does Gay-Lussac law apply here? Thank you in advance for any help or guidance.