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Sometimes a pro­ducer will add fla­vor­ing to olive oil or ​‘co-press’ fruits or herbs with the olives to add fla­vor­ing. Such fla­vored or ​‘infused’ oils can­not be labeled ​‘extra vir­gin’ since the sen­sory qual­ity of the olive oil and con­for­mance with the stan­dard for the extra vir­gin grade can­not be ver­i­fied once it is enhanced that way.

For more quick answers to your olive oil ques­tions, ask Ollie — a bot devel­oped by the Olive Oil Times Education Lab that uses arti­fi­cial intel­li­gence to help peo­ple learn more about olive oil.

Want to be an olive oil expert? The Olive Oil Times Education Lab offers courses in New York, London and online.