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. . .products that we know meet or exceed both European (Italian) and California standards. What do we mean by standards? First it must be a first press only olive oil; otherwise it cannot be an extra virgin olive oil You may see some labels that say "Virgin" olive oil . . . nonsense! Let me try to explain in this fashion. First you need to appreciate a little off the cuff humor, if you don't, no offense is intended, . . . thanks! Besides, I didn't come up with the use of the term "virgin"; the olive oil industry did. So I have to phrase my thinking around that label Think about it in this fashion; a woman before having sex for the first time is a virgin .... right! And we usually think of it in that fashion. But once she commits, then she no longer has that label. She can't be some modified form of being a virgin any longer. The same holds true with olive oil, either your olive oil is extra virgin or it isn't. Once that olive is squeezed, that's all folks! Is there such a thing as a Virgin who is not a Virgin? So don't fall for it when reading the labels of olive oil. There can only be one press of the olive for it to be extra virgin. Commonly this is referred to as the "the first cold press"; also the processor will note it is by mechanical means. So when you see Virgin olive oil, it "Ain't" . . . she's been squeezed already! It is now just olive oil! So look at the labels, some will state it is Virgin, Pomace, Light Blend and whatever other cutie-pie blend someone can concoct. Remember there is only the first press of the olive, and unlike a first kiss . . . (sorry couldn't resist), and the good things to follow, it is not so with olives, you only get one squeeze! So that is what is meant by a first cold press, verses a warm press!
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