What is extra virgin olive oil?
Extra virgin is not a marketing phrase. It is a defined grade with chemical and taste requirements, as explained in what is extra virgin olive oil.
The definition
It is the juice of fresh olives, extracted only by mechanical means, with very low free acidity and no taste defects when assessed by trained tasters.
How it is made
Olives are crushed, the paste is slowly mixed, and oil is separated in a centrifuge. Keeping temperatures low is what the term cold pressed refers to.
Why it tastes alive
Fruitiness, bitterness and pepperiness are positive attributes. They come from natural polyphenols that refined oils lose.