Have you ever wondered why some olive oils are labeled "extra virgin" and others are not? While this designation may seem small, there is a world of difference between non-extra virgin olive oil and those with extra virgin status. Extra virgin olive oil is the highest grade of olive oil you can get. To be considered “extra virgin,” European law stipulates that it must be made in a certain way and have certain characteristics.

PRESSING: Extra virgin olive oil must be made exclusively from the first, cold press. It can be pressed only by mechanical methods of separation (no chemicals), such as a hydraulic press or a centrifuge. CHEMICAL-FREE: Extra virgin olive oil cannot contain any chemical substances. It must be 100% pure olive "juice." This is, in part, what makes extra virgin olive oil one of the healthiest oils out there.