Extra Virgin Olive Oil is the freshly-squeezed juice of the olive fruit. It must be totally unprocessed and kept below 75 degrees Fahrenheit at all times during the mechanical extraction process. For an oil to be labeled extra virgin, it must meet strict chemical criteria as defined by the International Olive Oil Council and adopted by the European Union and USDA, but must also have perfect flavor and aroma as determined by a certified tasting panel.
Cooking With Olive Oil
Calories & Nutrition Facts of Olive Oil
Why is Olive Oil Healthier Than Vegetable Oils?
Olive Oil vs....
Extra Virgin Olive Oil vs. Canola & Vegetable Oils
Extra Virgin Olive Oil vs. Pure Olive Oil
Extra Virgin Olive Oil vs. Lite Olive Oil
Extra Virgin Olive Oil vs. Olive Pomace Oil
Extra Virgin Olive Oil vs. Coconut Oil
How To Buy Olive Oil
How to Use Olive Oil
Debunking the Fridge Test
What are PDO, DOP, PGI and IGP? What is organic?