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Italy rightfully calls this grade of olive oil “Lampante” or “lamp oil”. It is sold abundantly in the United States and third world countries as a food and a substitute for extra-virgin olive oil, but nothing could be farther from the truth.
Sold almost exclusively in the United States and third-world countries, this fourth pressing of the fruit is nearly completely nutrient deficient and uses heat, pressure and chemicals to extract more oil from the already pressed olives.
Disguised as a reputable product, “Light” olive oil is sold around the world as an alternative to Extra-Virgin. This third pressing of the fruit (or created from inferior and rotting olives) uses heat and pressure to extract more oil from the already pressed olives.
Virgin Olive Oil (or second pressing) is sold mostly in Europe and elsewhere as a cooking oil.
What we call EVOO in the United States is merely called “cold pressed” olive oil in Europe and many other countries. Fresh Harvest ultra-premium extra virgin olive oil meets the strictest requirements in the world, exceeding traditional extra-virgin standards.
