Extra virgin olive oil must be made purely through cold-pressing, with no heat or chemicals. It has to have low free-acid content, zero defects, and can't be blended with soybean or canola oil.
Has anyone ever actually told you what extra virgin olive oil means? And I promise it has nothing to do with whether an olive has ever mingled with a cocktail weenie. Extra virgin means the oil is extracted using only mechanical methods, generally a cold press, without any heat or solvents, that it has lower acidity, and that it has not been cut with other oils like soybean or canola, and that it meets other standards ruling out other defects. And meeting these standards helps ensure the quality of the fats in the oil
