Today, Greek olive oil is regarded as the best in the world because extra virgin olive oil (EVOO) comprises at least 80 percent of olive oil production, while in Crete and Kalamata it reaches close to 90 percent. Rich and aromatic, Greek olive oil is produced only from green olives. Its color, aroma and flavor vary and depend on several factors. These factors include: the olive variety, location and type of soil where the olive tree is cultivated, as well as the environmental and climatic conditions in which the tree is cultivated and grown. The maturity of the olive itself at the time of harvesting is also important, as are the season and the way in which the olive is harvested. The time delay between the harvesting of the olives up to the production of the olive oil is likewise of great significance. The manner in which olive oil is produced, the storage techniques, and the manner in which the oil is packaged and transported to the oil presses also must be taken into account.

Extra virgin olive oil is produced through natural crushing of olives without heat or chemicals to maintain the natural antioxidants, polyphenols and flavors. The oil must also meet both chemical and sensory (taste and smell) standards in order to be classified as extra virgin.

Olive oil is sometimes labeled as pure, light tasting or classic olive oil. It is a blend of refined olive oil and extra virgin/virgin olive oil. It has many of the same health benefits of extra virgin olive oil but has a milder flavor.

Contrary to popular belief, olive oil, including extra virgin olive oil (EVOO) is ideal for all types of cooking. Studies have shown that olive oil has a smoke point that is high enough for baking, sauteing, grilling and frying. Furthermore, it has been found that smoke point is not the best indicator of a cooking oil's stability under heat.

Extra Virgin Olive Oils may have marketing terms such as “first press,” “cold pressed” or “cold extracted” on the labels, referring to the fact that extra virgin olive oil is produced by crushing the olives without adding any heat or using any chemicals. All extra virgin olive oil is produced this way even if the label doesn’t call it out.

Olive oil is basically the freshly pressed juice of an olive tree.  

Yes, research has shown that it is safe to reuse olive oil. 

Avoid heat, air and light to prolong the shelf life and maintain the quality of olive oil. Store olive oil in a dark, cool place and use the oil within a few months once opened. 

Olive oil is recognized as part of a healthy diet by leading health and nutrition experts, the American Heart Association, and the Food and Drug Administration. Numerous studies have shown olive oil to have a positive impact on cardiovascular health, diabetes and metabolic conditions, reduction in cancer rates, and other common illnesses. Extra virgin olive oil is the healthiest and most stable cooking oil due to the high content of polyphenols, which are preserved in the extraction process. Alongside its fat, Extra Virgin Olive Oil also contains many natural substances, such as polyphenols. Polyphenols occur naturally in plants, and have been linked to many health benefits, such as reducing the risk of cardiovascular disease and cognitive disorders. Studies also seem to show that a major reason why EVOO is beneficial to our health is because of the polyphenols it contains. Polyphenols are thought to have many benefits in the body, such as improving the gut microbiome. Research shows that the polyphenols in extra virgin olive oil are linked with lower risk of cardiovascular disease. In fact, when researchers stripped EVOO of its polyphenols, they found it didn’t protect the heart from disease as well. It’s believed that one of the benefits of EVOO on heart health is because its polyphenols prevent cholesterol becoming oxidized. It’s when cholesterol reacts with oxygen and is oxidized that it damages blood vessels.

Color is not an indicator of olive oil quality or flavor. Quality olive oils range in color from pale yellow to dark green depending on variables like the olive variety, where it's grown, climate and harvest timing. 

There are no reliable home tests to detect if an olive oil has been mixed with lower quality oils. Only a laboratory can detect adulteration. Putting olive oil in the refrigerator is not a reliable test of olive oil authenticity.