Not all oils are created equal.

Oils containing the descriptions “refined”, “pure”, “100% pure” and “light” should be avoided at all costs, since such terminology suggests that this oil has been extracted or treated with chemical agents like acids, alkali, or even bleach in order to yield as much oil as possible after the first pressing is over. Speaking of extraction methods, the term “virgin” is reserved for oils that have been extracted solely via pressing the olive fruit (think freshly squeezed orange juice). Any method which is not done solely by “mechanical means” (the olive press), utilizes solvents, and is not virgin. “Refined” is a term given by marketing executives seeking to improve its appeal but make no mistake, “refined” in this case stands for dangerous and potentially even harmful. Extra Virgin on the other hand, is used to designate virgin olive oil of the highest quality, that is oil that has an acidity level of under 0.8% and is free of defects. Ideally it should taste fruity, pungent with a strong hint of bitterness (more for depending on the polyphenol content); the elusive and much sought after “Holy Trinity” that every honest producer seeks to be present in his EVOO.