The olive is a fruit, which grows on trees and has been cultivated since recorded history. Evidence suggests it may have originated in Greece and spread to the countries surrounding the Mediterranean Sea. It stands to reason, as these countries are the world's major producers of olive and it's life promoting oils. It was introduced in California and Latin America sometime in the late 1700's.

The production method of extracting oil from the olive has not changed much through the centuries. Olives are harvested by hand and gathered in nets placed on the ground. They are then taken to mills, which crush the olives into mash using very heavy stone presses. The intense pressure applied squeezes the oil and is trapped in large vats. No heat is used in this "first pressing", thus giving us the liquid in it's purest form, extra-virgin olive oil. This is the highest grade because it is less than 1% acid free, which refers to the proportion of free fatty acids. This first cold pressing accounts for only 1% of all olive oil produced in the world, making it the most expensive you can buy. Extra virgin olive oil comes in filtered or unfiltered. Filtering removes the bits of olive, while unfiltered retains these bits and appears cloudy at times. Many chefs consider the unfiltered oil better because of the extra flavor, but it's mostly a matter of personal taste.

 Extra virgin olive oil

          The purest and highest grade of olive oil, using the choicest olives, cold pressed, unrefined and unprocessed to get the maximum color, taste and aroma. It contains less than 1% free oleic acid. It is the premium of all olive oils and the most expensive.

Virgin olive oil

          Cold pressed oil that comes from a second pressing of pulp of less than top grade olives. It must contain less than 2% free oleic acid, although it is inferior to extra virgin olive oil, it still must have perfect aroma, taste and color.

Olive oil

          This grade is usually a blend of refined oil using heat and mechanical processes. It is mixed with virgin olive oil to add color and taste to it. It may contain up to 3% free oleic acid and costs less than the virgin olive oil.

Pomace olive oil

          The lowest grade of olive oil. Solvents are used to squeeze whatever oil is left in the olive mash, after the better grades are extracted. Like olive oil, taste and aroma is acquired by adding small amounts of extra virgin olive oil. It is the cheapest of olive oils, because of it's inferior quality.

Blended olive oil

          These are normally a blend of oils using up to 75% canola or vegetable oil and 25% olive oil to give it some flavor and aroma. It is inexpensive and is widely used in restaurants and institutions to cut down costs.