Grades of Olive Oil | Olive Oil Times

Olive Pomace Oil: Not What You Might Think

by Daniel Williams

You were seduced by a nice package, low price and claims like "Premium Flavor" or "Made in Italy" before learning you didn't buy olive oil at all. You're not alone.

Posted on September 09 2010

Report: Most Imported Extra Virgin Olive Oils Aren’t Extra Virgin

by Denise Johnson

A new report found 69 percent of imported olive oils and 10 percent of California olive oils labeled as extra virgin failed to meet the IOC/USDA standards for that classification.

Posted on July 14 2010

Make Sure You’re Getting Extra Virgin

by Olive Oil Times Staff

Under the federal Food and Drug guidelines, products labeled and sold as extra-virgin olive oil must be cold pressed, have a low-acidity, and be made entirely from oil obtained from the fruit of the olive tree.

Posted on March 23 2010

Olive Oil Series in Montreal

by Olive Oil Times Staff

The Montreal Gazette has been running a special series about olive oil this week by reporter Susan Semenak.

Posted on March 19 2010

Grades of Olive Oil: Know the Lingo

by Olive Oil Times Staff

Don't be fooled by words like "Pure" and "Fine" when shopping for olive oil. Only "Extra Virgin" means the oil is free of defects and was extracted without harsh heat or chemicals.

Posted on March 15 2010