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<pre>Extra virgin olive is is oil from the first pressing or squeezing of the
olive. In most large refineries, the olives are crushed to separate them
from the seeds. The seeds are discarded, and the olive are put in a
centrifuge to separate out the oil.

Not all of the oil comes out the first time in the centrifuge, but what
oil does come out is "extra virgin".

Later squeezings are done, but because the olive begin to decay, the oil
isn't as tasty, etc. International standards exist for the grading of
olive oil, and there are also many unscrupulous operators who have ways
of adulterating oil so as to get more money for it than it is worth.

Roger Digel-Barrett, USA

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