An article in the Washington Post clarifies the confusion that is often reported rise in the mind of home cooks concerning the virginity of olive oil as mentioned on their labels. Facts provided by the International Olive Oil Council points out that Extra Virgin Olive Oil and Virgin Olive oils are pressed manually and the former produces superior aroma than the latter with a difference of 1.2 percent of acidity.
In other words home cooks are made aware of the fact that gourmet recipes demanding the use of virgin or extra virgin olive oils negate the use of common olive oils, which are blended with refined oils and run-low on flavors.
Many olive oil products are expensive and hence can be used to dupe customers by marketing hype concerning the quality, flavor, aroma and the mode of production. Therefore, the consumers must be aware of the kind of olive oil that they use to cook by reading between the labels and smelling the content inside as a marker to good quality of olive oil.
