North American Olive Oil Association Blog

Olive oil extraction

Contrary to popular belief, olive oil is not typically "pressed". Rather, the oil is extracted from olives using modern equipment. Contemporary olive oil extraction processes result in higher quality olive oil and better yields from the fruit. Read on to learn more about how olive oil is extracted.

Olive Oil Legends

The olive tree has long been a symbol of peace, wisdom, and prosperity.  There are many mythical and ancient applications of olive oil.

Can you reuse olive oil?

Olive oil and extra virgin olive oil can be used for pan and deep frying. So, what happens when you have lots of olive oil left over in the pan after you’re done cooking?

What is "pure" or "classic" olive oil?

Sometimes referred to as regular olive oil, "classic" olive oil or just olive oil -- pure olive oil is 100% authentic olive oil that has many of the same health benefits as extra-virgin olive oil at a lower cost. Here are some facts about pure olive oil.

Top 10 Olive Oil Blog Posts of 2016

It's almost the end of the 2016. Thank you for reading our blog and following our social media posts.  Here are the top 10 posts from our blog.

Olive oil harvest

It's olive oil harvest time in the Northern hemisphere! Read on to learn more about how olive oil is made!

Should olive oil be stored in the refrigerator?

Experts agree that olive oil should be stored in a cool dark place. Does that mean you should store olive oil in the refrigerator?

Are you an olive oil expert?

Take this quiz to find out if you are an olive oil expert. 

Olive Oil Myths vs Facts

There is a lot of misinformation concerning olive oil on the Internet. Here's a side-by-side look at the myths and facts about olive oil.

Grades of Olive Oil [video]

The International Olive Council (IOC) in Madrid, Spain, sets the grades and standards for world olive oil trade, which members of the North American Olive Oil Association agree to follow. The different types of olive oil are distinguished by their production method, flavor and chemistry. For production and trading purposes there are six different grades of Olive Oil and three different grades of Olive-Pomace Oil, although consumers are usually offered only two or three types for home or restaurant use. All olive oils offer benefits compared to commonly-used cooking oils, but the health and usage benefits vary among the grades.