Olive oil is classified by how it was produced, by its chemistry, and by panels that perform olive oil taste testing.  All production begins by transforming the olive fruit into olive paste. This paste is then slowly churned to allow the microscopic oil droplets to concentrate. The oil is extracted by means of pressure or centrifugation. 

Extra Virgin olive oil comes from virgin oil production only, contains no more than 0.8% acidity, and is judged to have a superior taste. Extra Virgin olive oil accounts for less than 10% of oil in many producing countries. It is used on salads, added at the table to soups and stews and for dipping. To learn more about Extra Virgin olive oil, click here and click the video link above.