Key Takeaways Olive oil is expensive by nature, with years-long tree cultivation, labor-heavy harvesting, low yields, and steady global demand.There’s a wide quality gap between mass-produced olive ...

Extra-virgin olive oil is an unrefined oil that is made by cold-pressing whole olives to extract their juices, resulting in grassy, fruity, or peppery notes. To be labeled extra-virgin, the olive oil ...

For many home cooks, the olive oil aisle can feel surprisingly complex. Labels go beyond origin or organic status, with terms like robust, smooth and cold-extracted raising questions. Understanding ...