How is Olive Oil graded?
Olive oil is graded according to factors of pressing and quality of the oil. Extra Virgin Olive Oil is the finest grade, and the grade is given to oil from the first pressing. In Italian, the method used is cold pressing (in which no heat is used above about 60 degrees Fahrenheit). Heat destroys antioxidants, so cold pressed oils are the healthiest. Virgin Olive Oil is for all purposes the same as Extra Virgin Olive Oil but has a higher acidity. Virgin Olive Oil must have acidity below 4%. Fine Virgin Oil, Superfine Oil, Olive Oil, and Pure Olive Oil are all lesser grade oils, and while you might want to know about them, we only sell Extra Virgin Olive Oil (EVOO).
