The most refined olive oil is called 'extra virgin.' To be called so, the olives need to be crushed within 24 hours. They also need to be 'cold pressed,' meaning the oil is extracted mechanically ...
Olives may undergo a second or third pressing; the oil will decrease in quality with each pressing. Extra virgin olive oil is the oil from the first pressing and is a pure, pale greenish-yellow in ...
Like many other everyday foods, the price of olive oil has shot up in ... choose a cooking oil that's unrefined and labelled "virgin", "extra virgin" or "cold-pressed". Refined oils "have been ...