Summary
People around the world have enjoyed olive oil's rich flavor and aroma for at least 6,000 years. Today, dozens of brands are on supermarket shelves, and consumers are becoming as choosy about their olive oil as they are about fine wines.
Here's a key to various grades, starting with the best:See the full content of this document
Extract
Not All Olive Oils Make the Grade
Extra virgin: The oil's acidity level must be less than 1 percent. The best comes from the first cold pressing of ...
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