Extra Virgin Olive Oil first press...is one brand better than another?

Question

IS that type of Olive oil fairly similar from brand to brand, and therefore I can just buy the least expensive one and be reasonably assured that it is of as good a quality as the other higher priced brands that are similar?

Answer 1

Not all olive oils are rated the same, my friend. European standards for extra virgin olive oil are far more stringent than Americans. In Europe, the extra virgin olive oil must be cold pressed from the first pressing, thus yielding the highest (and yummiest) quality of oil, and a very small quantity. So it's really expensive. In America, "extra virgin, first pressing, cold pressed" means it can legally contain a certain percentage (of which % I am not sure of) of corn, or canola, or other oils typically added to American produced olive oils as fillers. The highest quality of American olive oil cannot contain as much filler oils as a lower quality, but they are present none the less. So look for an olive oil that is produced in Europe, or marked as extra virgin european.

Answer 2

A 1996 study by the FDA found that 96% of the olive oils they tested, while being labeled 100% olive oil, had been diluted with other oils. A study in Italy found that only 40% of the olive oil brands labeled "extra virgin" actually met those standards. Italy produces 400,000 tons of olive oil for domestic consumption, but 750,000 are sold. The difference is made up with highly refined nut and seed oils.

If you want to find healthy, high-quality oils, you should focus on just a few very important things:

What should I read on the label?
The most significant information is the date of 

harvest together with the expiration date. Did you know that olive oil loses fruitiness and flavor as it ages and after maximum two years from the harvest it will be oxidized
and rancid?

The importance of packaging.
A dark bottle, a bottle wrapped in foil, a bottle packaged
in cardboard or wooden box is a MUST to preserve the quality of the oil because it must be kept away from direct light.

Is the color of the olive oil important?
ABSOLUTELY NOT! Official tasters always use
dark glasses so that their sense is not influenced by the color. Many times oils are chemically manipulated to be greener because customers believe that greener oil is
better. This is absolutely wrong!

More details visiting the link below.

Answer 3

When olive oil is made, the olives are ground into a paste with the pits intact, then pressed to extract the oil. The first oil to run out is extra virgin, which has a strong and distinct flavor- extra virgin is best used to drizzle on top of salads, vegetables, and for dipping bread. Following the extraction of the extra virgin, the remaining paste is further extracted to yield a smooth and mild oil commonly known as aceite de oliva puro, or pure olive oil- best suited for frying and making sauces.
It is important to note, olive oil is actually a very delicate oil and prone to oxidation which can alter the natural flavor. Especially with extra virgin, we recommend storing the oil in a sealed bottle out of direct light. With proper storage, your gourmet oils will always be their best for your guests!

Answer 4

All virgins are not created equally! You must try all to determine what suites your taste. I like a strong, pungent, fruity flavor while my mate goes for the lighter less overwhelming one. I have also found different counties such as Morocco and France have wonderful olive oils. Branch out (pun intended) and explore the many wonders of the olive.

Answer 5

Buy the brand that tastes best to you and do not worry about the price.

Answer 6

the best ones cost more and are usually better.