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First, olive oil is con­sid­ered ​“extra vir­gin” when it has been pro­duced by a sim­ple press­ing of the olives. Other grades like ​“olive oil” are usu­ally pro­duced using chem­i­cals and other processes to extract the oil from the olives. Second, extra vir­gin must meet cer­tain lab­o­ra­tory tests on things like acid­ity and lev­els of per­ox­ide. Finally, extra vir­gin olive oil must taste like olives and it can’t have any neg­a­tive tastes that pro­fes­sion­als refer to as ​“defects.”

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