Organic, Extra Virgin Olive Oil

Olive oil is usually cold pressed out of the olive fruit. The pressed juice is then centrifuged to remove all the water possible. The oil is then passed through several other purification steps which involve agitation/stirring and finally filtering to produce clear, golden-green oil. Olive oil which has been extracted only by mechanical means (no chemicals involved in extraction) is called 'Virgin' olive oil and 'Extra Virgin' olive oil is only given to olive oils which have passed strict taste, aroma, acidity and appearance criteria. Olive oils can also be extracted using solvents such as hexane from waste olive pomace. This type of olive oil is usually called 'Refined' olive oil. However, the International Olive Oil Council defines names of olive oil grades for retail sale which include: Extra Virgin, Virgin, Pure (a blend of refined and virgin oils), Olive oil (a mixture of refined and virgin oils but without strong flavors) and Olive-pomace oil (mainly refined oil). It should be noted that the US is not a signatory to this convention, however the USDA lists olive oil grades as: Fancy (free from defects), Choice (reasonably free from defects), Standard (fairly free from defects) and Substandard (doesn't pass USDA requirements for Standard grade). Olive oils, especially virgin oils are a better alternative to other vegetable oils due to the presence of phenolic compounds which can act as antioxidants. Additionally olive oil is high in monounsaturated fatty acids which have been linked to a reduction in heart disease as part of a well balanced diet. Extra virgin olive oils also have good flavor characteristics which make it suitable for use on salads and other dishes.