Everyone always looks for the terms Extra Virgin. Unfortunately you cannot trust the term Extra Virgin until you follow the guidelines below:
After identifying all of the above, you can then look for Extra Virgin or Virgin.
Extra Virgin is the highest quality of olive oil - it has a free acidity, expressed as oleic acid, of no more than 0.8 grams per 100 grams (0.8%). Extra virgin olive oil accounts for less than 10% of oil in many producing countries. This oil is typically derived from an unripe olive.
Virgin olive oil which has a free acidity, expressed as oleic acid, of not more than 2 grams per 100 grams (2.0%). These olives are more mature and offer more of a sweeter, full bodied taste.
This is a very complex subject and I would suggest doing some further reading.
We carry Olearia San Giorgio Olive Oil products here at Cochran's.
**Most commonly, it seems, extra virgin oil is mixed with a lower grade olive oil, often not from the same country. Sometimes, another vegetable oil such as colza or canola is used. The resulting blend is then chemically coloured, flavoured and deodorised, and sold as extra-virgin to a producer.