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defects. Many countries are now requiring specific labeling regulations—for example, the label requirement for extra virgin olive oil reads: “This is an olive oil of superior category produced directly from olives and only through mechanical processes.”
Virgin Olive Oil means that its free acidity (oleic acid) is not more than 2 percent, and there may be minor defects. Virgin olive oil is also made by mechanical means.
    Let’s leave the virgin classification and the two grades described above and move on to the other classification under Olive Oil: Olive Oil . Yes, to add to the confusion, the overall classification of Olive Oil (meaning oil made solely from the fruit of the olive tree) is different from the designation or grade called Olive Oil .
     
Olive Oil , as a grade, means that it is a blend of refined and virgin olive oil. It has a free acidity (oleic acid) of not more than 1 percent. Regulations in some countries require labeling on olive oil to read: “Oil containing exclusively olive oil which has undergone a refining process and oil produced directly from olives.”
    Refined means that defects, found in the base oil, are removed and that the oil is blended with extra virgin or virgin olive oil. Solvents are not used to extract the oil, but it has been refined with the use of charcoal and other chemical and physical filters.
    Olive-Pomace Oil
    Olive-Pomace Oil is obtained by treating olive pomace (the pulpy material that remains after the pressing of olives) with solvents or other physical treatments. The grade of Olive-Pomace Oil sold to consumers consists of a blend of refined olive-pomace oil and virgin olive oil. You will notice that the term olive oil is not used in this classification because it cannot be applied to olive-residue oils. Some countries forbid the sale of olive-pomace oil for consumption. Although olive-pomace oil is sometimes used for cooking (I don’t think it should be!), those who are interested in quality cooking and baking would never use this oil.
    First Cold Pressed and Cold Extraction
    Other terms we often see on labels are first cold pressed and cold extraction . If a label reads “first cold pressed,” the oil must have been produced from the first pressing of olives with a traditional hydraulic press at a temperature of less than 27°C (80.6°F).
    The term cold extraction refers to oil produced at temperatures of less than 27°C (80.6°F) using an extraction system that is not a hydraulic press. It can be a percolation system (Sinolea) or a centrifugal system (decanting centrifuge).
    While various producers passionately disagree aboutwhich technology is the best, it appears that the less heat and the quicker and more careful the extraction, the better the oil. However, there may be oils labeled “cold pressed” that are made not using a hydraulic press. The designation description “cold pressed” does not guarantee a superior olive oil.
    Filtered and Unfiltered
    Other terms we hear are “unfiltered” and “filtered.” “Unfiltered” oil looks opaque or hazy because tiny particles of the fruit are still suspended in the oil and will sink to the bottom of the bottle over time. These particles are removed in “filtered” oil by a process using cotton wool or filter paper that traps the small particles of the fruit and fruit water. Serious tasters and producers prefer “unfiltered” oil because they feel it is better protected against oxidation and tastes more lively and vibrant. However, a good quality extra virgin olive oil tastes delicious whether filtered or unfiltered.
    Estate Grown, Blended, and Light Olive Oils
    Other labels we often come across include “estate grown,” “blended,” “light olive oil,” or even “extra light olive oil.” In California, “estate grown” means that at least 95 percent of the oil must be derived from a particular estate.“Blended olive oil” is produced by combining olive oils from different geographical origins