Since the time of ancient civilization, oil has been used for a myriad of cooking, health, and beauty purposes. Also since ancient times, to satisfy the high demand of those who buy olive oil, this coveted fruit juice was frequently adulterated so that the offer could be increased. Quality was sacrificed for quantity. Today is no different.
As you can imagine, many olives need to be pressed to produce a small yield of oil, and production takes time. The fruit must be hand selected at the right time to offer the perfect flavor. Finally, liquids must be naturally rinsed to separate the oil from the other liquid by-products. This first pressing of the oil is called extra virgin olive oil, which is the purest and most nutrient-rich form available, providing the best health benefits.
When buying the best healthiest cooking oil you should know that real extra virgin oil is produced using the previously tested method. In 23 countries, the International Olive Oil Council (IOC) governs the quality and classification of oils, and only true extra virgin oils, defined as containing no more than 8 grams of oleic acid per 100 grams of oil, can be marked as extra virgin olive oil.
Another thing to keep in mind if you buy olive oil is that the enemies of the oil are heat, air, light, and age. The temperature during pressing must be below 35 degrees Celsius so that the fruit juice does not degrade.
Additionally, mass-produced oils are often shipped to distribution centers to sit for six months or more before being shipped to retailers. Most grocery store-bought oils are stale before the consumer has a chance to buy olive oil.