Virgin Olive Oil
Virgin olive oil grades are produced in the same manner as extra virgin grades. The oil is not refined or processed after pressing. The natural acidity levels are greater than extra virgin grades, ranging from 1.
Extra Virgin Olive Oil
Extra virgin olive oils are produced from the first pressing, which is performed within 24 to 72 hours of harvesting. Mechanical or hand pressing are the only methods used to obtain extra virgin olive oil.
A type of olive oil marketed as an extra light version of virgin olive oil. The name can be somewhat deceiving because many consumers believe that this type of olive oil is lower in calories than other types of olive oil, which is not true.