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What the Labels Mean Extra-virgin and virgin olive oils are processed by crushing olives into a mash, which is pressed to extract the oil (this is called the first press) without the use of heat (called cold pressing). Extra-virgin oils are of higher quality, as the olives used to make them are processed within 24 hours of picking—the longer olives go between picking and processing, the higher their free fatty acid content (extra-virgin olive oil can have up to 0.8 percent, virgin oils 2 percent). Extra-virgin oils also have more polyphenols than virgin oils. Oils can be filtered—or not. Unfiltered oils have tiny particles of olive flesh in them, which reduces shelf life, and may appear cloudy if those particles haven’t settled at the bottom of the bottle. Pure olive oil or simply olive oil are below extra-virgin and virgin standards and are heavily processed to remove off flavors and aromas. Though the oil still is a source of monounsaturated fat, its been stripped of he...