While the International Olive Council's definition of extra virgin includes production, chemical, and organoleptic standards, it's easier to think of extra virgin olive oil as freshly squeezed, minimally processed olive juice. But the most important fact for consumers is that the majority of olive oils labelled "extra virgin" aren't really extra virgin. They're mostly refined olive oil with a little virgin olive oil added for flavor, and they don't have the flavor or nutritional benefits of real extra virgin olive oil.

Because the term is not well-regulated, it's perfectly legal to label these refined blends as "extra virgin." But it's not right. Real Good Food sells only true extra virgin oils. We know our producers personally, have visited their facilities, and know that their oils are produced using the best practices.