<Li> Olive Oil, which is sometimes denoted as being "Made from refined and virgin olive oils" is a blend of refined olive oil with a virgin grade of olive oil . Pure, Classic, Light and Extra-Light are terms introduced by manufacturers in countries that are non-traditional consumers of olive oil for these products to indicate both their composition of being only 100% olive oil, and also the varying strength of taste to consumers . Contrary to a common consumer belief, they do not have fewer calories than extra virgin oil as implied by the names . </Li> <Li> Cold pressed or Cold extraction means "that the oil was not heated over a certain temperature (usually 27 ° C (80 ° F)) during processing, thus retaining more nutrients and undergoing less degradation". The difference between Cold Extraction and Cold Pressed is regulated in Europe, where the use of a centrifuge, the modern method of extraction for large quantities, must be labelled as Cold Extracted, while only a physically pressed olive oil may be labelled as Cold Pressed . In many parts of the world, such as Australia, producers using centrifugal extraction still label their products as Cold Pressed . </Li> <Li> First cold pressed means "that the fruit of the olive was crushed exactly one time - i.e., the first press . The cold refers to the temperature range of the fruit at the time it is crushed". In Calabria (Italy) the olives are collected in October . In regions like Tuscany or Liguria, the olives collected in November and ground, often at night, are too cold to be processed efficiently without heating . The paste is regularly heated above the environmental temperatures, which may be as low as 10--15 ° C, to extract the oil efficiently with only physical means . Olives pressed in warm regions like Southern Italy or Northern Africa may be pressed at significantly higher temperatures although not heated . While it is important that the pressing temperatures be as low as possible (generally below 25 ° C) there is no international reliable definition of "cold pressed". Furthermore, there is no "second" press of virgin oil, so the term "first press" means only that the oil was produced in a press vs. other possible methods . </Li> <Li> Protected designation of origin (PDO) and protected geographical indication (PGI) refer to olive oils with "exceptional properties and quality derived from their place of origin as well as from the way of their production". </Li>

Figaro olive oil vs extra virgin olive oil