On average, an olive tree produces three to five pounds of olive oil per year.  From the picked, cleaned fruit, the olives are ground into a paste.  The paste is stirred, allowing small droplets of oil to separate from the paste.  This separation process is the first step in pressing out the precious oil.  After the olive paste is mixed, the oil is mechanically pressed or centrifuged.  The extracted oil is graded and labeled.

Important Olive Oil Terms:

Extra Virgin Olive Oil - comes from the first pressing of olives, acidity (oleic acid content) is less than 1%, and has superior taste.
Virgin Olive Oil - naturally physically extracted olive oil, with not more than 2% acidity, and good taste.
Pure Olive Oil - low quality olive oil.
Cold-pressed - refers to how the olive oil has been extracted; desirable, cold pressing indicates that no heat has been used during extraction and processing.  Heat alters the oil and affects its composition and taste.
Light - refers to the color of the oil, not a lighter caloric content. Light oils are often preferred out of habit,but actually lack desired taste and aromatic characteristics.
Extra Light - reflects an even lighter version of light olive oil.  Again, this refers to its color and is not necessarily more desirable in flavor.  In fact, Extra Light Olive Oil is decidedly lacking in taste.
Refined- indicates that chemical processes have been used to extract and/or alter the taste of the olive oil.
Olive Pomace Oil - This oil results from the pomace, (ground, previously pressed olive pulp), and represents the very last oil remnants available from the olive extracted through use of chemical solvents.

Using Olive Oil – Due to its high level of monounsaturated fats, olive oil claims a nutritional high ground. Used in moderation, (120 calories per tablespoon), olive oil is universally recommended as a substitute for butter, and other saturated fat sources.  Experiment with different olive oils from different regions and different producers; you'll notice and enjoy the differences.  For much more on olive oil, including a tasting evaluation chart, consult the Olive Oil Source website.