The most refined olive oil is called 'extra virgin.' To be called so, the olives need to be crushed within 24 hours. They also need to be 'cold pressed,' meaning the oil is extracted mechanically ...

Extra virgin olive oil is the oil from the first pressing and is a pure, pale greenish-yellow in colour. The pulp is then pressed again to yield a darker oil that is less flavoursome than the ...

Olive oil is synonymous with the Mediterranean diet, and the health benefits of both are well documented. Olive oil reduces the risk of heart disease, cancer, diabetes and premature death.