For example, according to regulations from the USDA, U.S. extra-virgin olive oil has to meet specific purity and quality criteria. Cold-pressed, on the other hand, is not quite as closely controlled.

So many brands and so many types—extra virgin, light, and just plain olive oil ... in a centrifuge to extract the oil. The ...

From pioneering Bertolli Sustainably Sourced Extra Virgin Olive Oil to introducing the industry's first 100% recycled plastic (rPET) bottle for olive oil in the U.S., every initiative reflects a ...

Oleocanthal and oleoresin are compounds in extra virgin olive oil that may help reduce inflammation and pain. Experts are now ...

The most refined olive oil is called 'extra virgin.' To be called so, the olives need to be crushed within 24 hours. They also need to be 'cold pressed,' meaning the oil is extracted mechanically ...