Olive Oil Grades

As defined by the European Olive Oil Council, the pressings or the quality and chemistry of the olives, harvest and growing conditions represent these grades which are mostly sold in the United States as “quality” olive oil and food products.

1st pressing of fruit = "Extra Virgin" Olive Oil

What we call EVOO in the United States is merely called “cold pressed” olive oil in Europe and many other countries. Fresh Harvest ultra-premium extra virgin olive oil meets the strictest requirements in the world, exceeding traditional extra-virgin standards. The farms we work with use no pesticides and actually exceed USDA organic guidelines. Our olives are crushed within six hours of harvest at mills constructed at the mostly family olive farms we work with through our main supplier. Strict rules regarding acidity, peroxides, free fatty acids, and ultimately levels of polyphenols (antioxidants) are all taken into account when our olives are harvested and crushed. We offer the best in the world.

The agricultural mafia sends adulterated EVOO to the USA that is actually canola oil and chlorophyll (to mimic the color and grassy taste of olive oil). This is why extra virgin olive oil in the United States is considered to have a low smoke point – it’s fake. It is estimated 80% of the “extra virgin olive oil” available in the USA is fake and foreign suppliers simply lie on their labels. Price point is no indication of quality and while many retail stores in the United States are likewise victims of this fraud, there are other well-known American corporations that knowingly sell adulterated EVOO for profit. The canola oil imposter offers NONE of the health benefits of true extra virgin olive oil.

2nd pressing of fruit = “Virgin” Olive Oil

Virgin Olive Oil (or second pressing) is sold mostly in Europe and elsewhere as a cooking oil.

3rd pressing of fruit = “Light” Olive Oil

Sold almost exclusively in the United States and third-world countries, this third pressing of the fruit uses heat and pressure to extract more oil from the already pressed olives. Very limited on nutrients and the labeling is disguised to make it sound as if it has fewer calories than other olive oils.

4th pressing of fruit = “Extra Light” Olive Oil

Sold almost exclusively in the United States and third-world countries, this fourth pressing of the fruit is nearly completely nutrient deficient and uses heat, pressure and chemicals to extract more oil from the already pressed olives. The labeling makes it sound as if it has even fewer calories.

5th pressing of fruit = “100% Pure” Olive Oil

Italy rightfully calls this grade of olive oil “Lampante” or “lamp oil”. It is sold abundantly in the United States and third world countries as a food and a substitute for extra-virgin olive oil, but nothing could be farther from the truth. “Pure” olive oil uses harsh chemicals and heat to extract the last bit of oil from the olives. This grade of olive oil is not fit for human consumption!