Instructions: Terms used by the International Olive Oil Council and the California Olive Oil Council:
Olive Oil: If a label says nothing but this, it indicates oil that has been

"rectified" so it has no taste, no discernible defects, good shelf life and no more than 0.5 percent oleic acid. It is a good basic cooking oil and accounts for as much as 80 percent of the oil consumed in Spain and Portugal.

Pomace Oil: Oil extracted with solvents from crush waste and sold in various states of refinement.

Virgin Olive Oil: Oil that has been picked and extracted from olives using methods that do not chemically change the oil. Three sub-categories:

Extra Virgin Olive Oil: Virgin olive oil with no more than 1 percent oleic acid and which is judged sufficiently free of defects by certified tasters.

Fine Virgin Olive Oil: Oil with no more than 2 percent acid.

Super Extra Virgin Olive Oil: A label suggested by Tuscans for a new grade created for olive oil with less than 0.5 percent acidity.

Cold-Pressed: Only allowed on virgin and extra virgin olive oil. The colder and more artful the pressing, the more healthful and flavorful polyphenols are retained during extraction.

First Pressing: An archaic term indicating the oil was not a pomace oil or chemically extracted. Applied to extra virgin olive oil, it is meaningless because oil extracted in second pressings would not be "extra virgin."

Dating: Some California olive oils are labeled with the year of production, but this is not required by the California Olive Oil Council. By law, European oils must be dated. Some employ the Julian code, which consists of the year (two digits) and the day (three digits) from 001 to 365. So oil packed Jan. 5, 2001, would be indicated by 01005.

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