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Extra vir­gin olive oil is made sim­ply by crush­ing olives and extract­ing the juice. It is the only cook­ing oil that is made with­out the use of chem­i­cals and indus­trial refin­ing. It’s sim­ply the juice of fresh, healthy olives which con­tains, more than any other grade, the health-pro­mot­ing nutri­ents that olive oil is famous for. Its free fatty acid­ity can’t exceed 0.8% and it can dis­play no defects in taste or aroma.

For more quick answers to your olive oil ques­tions, ask Ollie — a bot devel­oped by the Olive Oil Times Education Lab that uses arti­fi­cial intel­li­gence to help peo­ple learn more about olive oil.

Want to be an olive oil expert? The Olive Oil Times Education Lab offers courses in New York, London and online.